Unit of competency Outline

Date retreived
22/07/2026 4:46 PM AWST

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Develop cost-effective menus

Develop cost-effective menus

Unit of competency
National Code
SITHCCC016A
State Code
S6357
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
05/05/2009
View on TGA
State Implementation and Classification
Approved Date
04/07/2014
Field of Education
110109 - Cookery
Original Release Date
04/07/2014
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to develop menus and plan, prepare and control menu-based catering costs within established enterprise systems. It does not deal with the specialised skills for the development of menus to meet market or special dietary needs which are found in the units SITHCCC035A Develop menus to meet special dietary and cultural needs and SITHCCC040A Design menus to meet market needs.Menus may be classical, modern or ethnic.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Plan and develop different types of menus.
  • 1.1 Identify enterprise and customer requirements for menus.
  • 1.2 Prepare menus ensuring that menu items take into account balance in the variety of cooking methods, colours, tastes and textures; nutritional values; seasonal availability; and results of sales analysis and customer feedback.
  • 1.3 Cost menus to ensure maximum profitability and compliance with enterprise costing constraints.
  • 1.4 Prepare innovative menus as required by the enterprise, type of cuisine or particular situation.
  • 1.5 Write menus using terminology appropriate to the market and style of menu, with item descriptions that promote menu items.
2 Control catering costs to ensure maximum profitability.
  • 2.1 Select and use appropriate catering control systems according to enterprise requirements.
  • 2.2 Plan production schedules, giving consideration to menu constraints, available equipment, expertise of labour and available time.
  • 2.3 Control labour costs, giving consideration to rosters, scheduling, award conditions and rates.
  • 2.4 Optimise quality and minimise waste through the application of portion control and effective yield testing.
  • 2.5 Apply stock control measures by following correct receiving and storing procedures.
  • 2.6 Apply procedures to maintain security in food production and storage areas to minimise risk of theft, damage or loss.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Types of menus may include:
table d'hôte
à la carte
set
function
buffet
cyclical.


Costing constraints may include:
enterprise policy on menu pricing and gross margins
budgets
labour requirements.


Catering control systems can be manual or computerised, and may include use of the following:
production planning sheets
sales analysis forms
daily kitchen reports
wastage sheets.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to develop a variety of innovative menus within budgetary guidelines
development of nutritionally and seasonally balanced menus
ability to cost menus to meet enterprise profit requirements.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills in planning and costing multiple menus for different customers and operational needs
use of current industry data and prices.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
review of samples of menus, production schedules, security plans and checklists prepared by the candidate
oral or written questions to assess knowledge of menu items, menu types and characteristics, portion control and cost control
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHCCC029A Prepare foods according to dietary and cultural needs
SITHCCC033B Apply catering control principles
SITHCCC035A Develop menus to meet special dietary and cultural needs
SITHCCC040A Design menus to meet market needs.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2069 THHBCC13B Plan and control menu-based catering Unit of competency