Module Outline
Date retreived
22/07/2026 10:13 PM AWST
22/07/2026 10:13 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Menu Planning (Advanced)
Menu Planning (Advanced)
Module
National Code
State Code
95014
95014
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
Nominal Hours
40
Description
To develop the skills and knowledge required by a
chef and/or manager to design successful menus for a
wide range of commercial applications.
To enable evaluation of the factors which influence
menu design such as client expectations, pricing,
facility and personnel constraints and management
objectives.
chef and/or manager to design successful menus for a
wide range of commercial applications.
To enable evaluation of the factors which influence
menu design such as client expectations, pricing,
facility and personnel constraints and management
objectives.
No information
Evidence Guide
Internal Assessment 100%
Part 1
Menu Planning Projects
Three commercially acceptable menus to be compiled
by each student in the following format:
- Table d'Hote Menu (5 courses):
- Appetiser
- Soup
- Entree
- Main
- Dessert with a choice at each
course 20%
- Theme menu of six courses (no choice offered): May be for
a specific function 20%
- A La Carte Menu (30 to 40 items only): Suitable for a four
star restaurant 40%
Menus will reflect current industry practices and
will include local/state produce.
Part 2
Written Test - One hour
End of module test to include short answer and
objective tests to cover menu terminology.
Garnishes. Definitions of dishes. 20%
Part 1
Menu Planning Projects
Three commercially acceptable menus to be compiled
by each student in the following format:
- Table d'Hote Menu (5 courses):
- Appetiser
- Soup
- Entree
- Main
- Dessert with a choice at each
course 20%
- Theme menu of six courses (no choice offered): May be for
a specific function 20%
- A La Carte Menu (30 to 40 items only): Suitable for a four
star restaurant 40%
Menus will reflect current industry practices and
will include local/state produce.
Part 2
Written Test - One hour
End of module test to include short answer and
objective tests to cover menu terminology.
Garnishes. Definitions of dishes. 20%
Elements and Performance Criteria
No information
No information
Associated Qual/Courses
| State Code | National Code | Title | Type |
|---|---|---|---|
| 5753 | Kitchen Operations (Chef) | Accredited course |