Unit of competency Outline
Date retreived
22/07/2026 11:03 PM AWST
22/07/2026 11:03 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.
Plan menus for Asian cuisines
Plan menus for Asian cuisines
Unit of competency
National Code
SITHASC013B
SITHASC013B
State Code
WB935
WB935
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
17/02/2011
Field of Education
110109 - Cookery
Original Release Date
17/02/2011
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to plan menus for Asian cuisines. It requires tha ability to develop menu concepts and content, cost and developing systems required to support the menu and its production, and to plan, design and arrange the printing of menus.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 menus.
- 1.1 Identify key characteristics ofmenus for Asian cuisines according to enterprise practices.
- 1.2 Plan and design menus and the sequence of menu items, according to cuisine requirements and conventions, enterprise procedures and customer requirements and preferences.
- 1.3 Plan menus to provide a balanced variety of freshness, flavours, colours, textures and delicacies according to cuisine requirements, seasonal factors and enterprise practice.
- 1.4 Incorporate results of a sales analysis into menu planning.
- 1.5 Plan menus, including the number of courses offered, within the constraints of kitchen equipment, utensils and the staff skill levels within the enterprise.
2 Plan and design printed menus.
- 2.1 Plan and design printed menus to suit traditional customs, theme, occasion and decor of the enterprise.
- 2.2 Follow required conventions in using names, description of menu items and terminology, and ensure that all are suitable for the market, style of menu, occasion, festivities and cultural practices.
- 2.3 Present the sequence or arrangement of service on printed menus.
- 2.4 Arrange printing of menus, taking into consideration colour combinations, paper stock and weight, and costings.
- 2.5 Check proofs to ensure that spelling, meanings and descriptions are correct and according to instructions.
3 Cost menus for profitability and control expenditure.
- 3.1 Calculate ingredients, overhead expenses, labour and production costs accurately.
- 3.2 Consider yields, losses and portions when costing dishes.
- 3.3 Price menu items according to constraints, appropriate selling prices,seasonal influences and to ensure maximum profitability.
- 3.4 Monitor and control food costs through implementing procedures to determine percentages and reduce wastage.
- 3.5 Monitor and control labour costs through staff rosters, scheduling, and award conditions and rates.
4 Control menu-based production.
- 4.1 Optimise product use and quality through portion control and yield testing.
- 4.2 Apply stock control measures.
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.
Characteristics of menus must include:
quality commodities
correct cooking methods
harmonising of flavours
nutritional balance
textures
colours
presentation
seasonal influence
festivities, festivals, formal banquets and religious events.
Menus may include:
Chinese
Indian
Thai
Indonesian
Vietnamese
Japanese
Malay and Nonya.
Planning and designing printed menus may include:
consulting others about styles and requirements according to tradition
developing and producing menus in consultation with professional designers and printers.
Stock control measures must include:
ordering in economic quantities
receipt and checking procedures
storage practices
inventory control and security
seasonal variations in temperature.
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.
Characteristics of menus must include:
quality commodities
correct cooking methods
harmonising of flavours
nutritional balance
textures
colours
presentation
seasonal influence
festivities, festivals, formal banquets and religious events.
Menus may include:
Chinese
Indian
Thai
Indonesian
Vietnamese
Japanese
Malay and Nonya.
Planning and designing printed menus may include:
consulting others about styles and requirements according to tradition
developing and producing menus in consultation with professional designers and printers.
Stock control measures must include:
ordering in economic quantities
receipt and checking procedures
storage practices
inventory control and security
seasonal variations in temperature.
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 menus within a cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
principles of costing menus
knowledge of yield from raw materials, wastage and stock control
planning and developing a menu within a particular Asian cuisine, including complementary and sequential menu items
costing of a specific menu, including working within budgetary constraints
ability to undertake menu planning and design in consultation with others.
Context of and specific resources for assessment
Assessment must ensure:
review of menus developed and implemented by the candidate within a real work setting.
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:
written or oral questions to test knowledge of menu planning and costing, yield from raw materials, wastage and stock control cuisine styles, cultural aspects, and menu design and printing
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus planned and implemented, samples of printed menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
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.
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 menus within a cuisine
knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment
principles of costing menus
knowledge of yield from raw materials, wastage and stock control
planning and developing a menu within a particular Asian cuisine, including complementary and sequential menu items
costing of a specific menu, including working within budgetary constraints
ability to undertake menu planning and design in consultation with others.
Context of and specific resources for assessment
Assessment must ensure:
review of menus developed and implemented by the candidate within a real work setting.
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:
written or oral questions to test knowledge of menu planning and costing, yield from raw materials, wastage and stock control cuisine styles, cultural aspects, and menu design and printing
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus planned and implemented, samples of printed menus and photographs.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.
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 |
|---|---|---|---|
| S6326 | SITHASC013A | Plan menus for Asian cuisines | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S608 | SIT30907 | Certificate III in Hospitality (Asian Cookery) | Qualification |
| S615 | SIT40507 | Certificate IV in Hospitality (Asian Cookery) | Qualification |