Define the type of buffet theme or style you will plan and include suitable dishes tyvicalty included for such a buffet including provisions for all courses in your buffet menu.

Define the type of buffet theme or style you will plan and include suitable dishes tyvicalty included
for such a buffet including provisions for all courses in your buffet menu.
The dishes must provide a balanced variety on offer and within the scope offered including:
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
Draft ideas for each of the dishes listed in A, present these to your trainer and obtain feedback.
Document what the feedback entailed and what you will change as a result. Attach this draft and
comments to this assessment and marked Menu 2
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for at least one dish, using the attached template -Yield- and calculate
the net yields and net costs.
Finalise the standard recipe cards for each dish and cost each dish. The food cost for this buffet
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F
must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified
in question 1 of this assessment.
G
H
Identify the dishes that feature best in terms of profitability.
Write the menu using an attractive font of your choice no smaller than size 12.
Ensure each dish is described accurately and in an appealing manner and true in its features and
ingredients.
Use correct culinary terms language and grammar relevant to the styles of cuisine.
?fTHKOP002— Assessment Tool —Student copy
(ersion 119 Copyright Pax Institute
No. 031520 RTO No. 22207
Page 15 of 44
Menu 3 Cyclical
Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1
seminar with a company next door. The menu must include 3 courses at a set price of $25 per
INCLUDING GST and a food cost not exceeding 30%. The seminar is of duration of 1 week Monday to
Friday and is heid consecutively over 2 months.
The dishes must provide a balanced variety on offer and within the scope offered including:
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
E’
Draft ideas for each of the dishes listed in A, present these to your trainer and obtain feedback.
Document what the feedback entailed and what you will change as a result. Attach this draft and
comments to this assessment and marked Menu 3
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
D
Establish a yield test sheet for at least ONE (1) of the dishes, u g the attached template -YieldE
and calculate the net yields and net costs.
F
G
Identify the dishes that feature best in terms of profitability.
Write the menu using an attractive font of your choice no smaller than size 12.
Ensure each dish is described accurately and in an appealing manner and true in its features and
ingredients.
Use correct culinary terms language and grammar relevant to the styles of cuisine.
002-Assessment Tool -Student copy
19 Copyright Pax Institute
031520 RTONo, 22207
Page 1K R A
14
•r’ a degustation menu
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cost shall be to the and meals
The dishes provide a and within the
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
c
Draft ideas for each of the dishes listed in A, present these to your trainer and obtain feedback.
Document what the feedback entailed and what you will change as a result. draft and
comments to this assessment and marked Menu 4
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for at least ONE (1) of the dishes using the attached template -Yield- and
calculate the net yields and net costs.
Identify the dishes that feature best in terms of profitability.
Write the menu using an attractive font of your choice no smaller than size 12.
• Ensure each dish is described accurately and in an appealing manner and true in its features and
ingredients.
• Use correct culinary terms language and grammar relevant to the styles of cuisine.
Assessment Tool —Student copy
1±19 Copyright Pax Institute
031520 RTO No. 22207
Page 17 of 44
Menu 5 Ethnic
Plan an ethnic menu of your choice suitabfe for the customer
identified. The menu needs to include 3 courses. The food cost rnuqt not exceed
The dishes must provide a balanced variety on offer and within the scope offered
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
v/ Presentation
v/ Seasonally available ingredients
Tastes
Textures
Draft ideas for each of the dishes listed in A, present these to your trainer and obtain feedback.
c
Document what the feedback entailed and what you will change as a result. Attach this draft and
comments to this assessment and marked Menu 5
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for at least ONE (1) of the dishes using the attached template -Yield- and
calculate the net yields and net costs.
Identify the dishes that feature best in terms of profitability,
F
G Write the menu using an attractive font of your choice no smaller than size 12.
• Ensure each dish is described accurately and in an appealing manner and true in its features anc
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Use correct culinary terms language and grammar relevant to the styles of cuisine.
HKOP002- Assessment Tool -Student copy
Sion 1.19 Copyright Pax Institute
031521) RTONO. 22207
o
6 Set Menu
Assessment Resouææ SITHKOP002
plan a set menu and a table d’hote menu of your choice suitable to the CUSuzmer
you have identified. The menu needs to include 3 courses may have a choice for
course• The food cost must not exceed 30% and could potentially make use of any by-products you
pave identified in your a la carte menu or degustation menu,
The dishes must provide a balanced variety on offer and within the scope offered including:
V Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
c
Draft ideas for each of the dishes listed in A, present these to your trainer and obtain feedback.
Document what the feedback entailed and what you will change as a result. Attach this draft and
comments to this assessment and marked Menu 6
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for, at least ONE (1) of the dishes using the attached template ‘t Yiel
and calculate the net yields and net costs.
Identify the dishes that feature best in terms of profitability.
Write the menu using an attractive font of your choice no smaller than size 12.
Ensure each dish is described accurately and in an appealing manner and true in its feature:
ingredients.
Use correct culinary terms language and grammar relevant to the styles of cuisine.
Menu 7 Table D’hote
Plaun a set menu and table d’hote menu of your choice suitable to the customer
have identified. menu to include 3 courses and may have a
each course. The food cost must not exceed and could potentially make use of any by-products
The dishes must provide a balanced variety on offer and within the scope offered including:
B
Colours
Cooking methods
v/ Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
Draft ideas for each of the dishes listed in A, present these to your trainer and obtain feedback.
Document what the feedback entailed and what you will change as a result. Attach this draft and
comments to this assessment and marked Menu 7
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Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for, at least ONE (1) of the dishes using the attached template -Yieldand calculate the net yields and net costs.
Identify the dishes that feature best in terms of profitability.
F
G
Write the menu using an attractive font of your choice no smaller than size 12.
• Ensure each dish is described accurately and in an appealing manner and true in its features and
ingredients.
• Use correct culinary terms language and grammar relevant to the styles of cuisine.
002— Assessment Tool —Student copy
19 Copyright Pax Institute
03152D RTO No. 22207
Page 20 of 44
u v asonal
a seasonal menu to the time the n you
,ssment. Your menu may include dishes foc game in
/Shes paired to new Wines released Or Your s 2 of a selection 01
åTtVdishes using seasonal complete a-venu
food cost shall NO€@xceedeW30/0 for any dish and the menu should be in tine with the characterisoz
ou have provided in question 1 of this assessments
The dishes must provide a balanced variety on offer and within the scope offered including:
Colours
Cooking methods
Delicacies
Flavours
Nutritional values
Presentation
Seasonally available ingredients
Tastes
Textures
c
Draft ideas for each of the dishes listed in A, present these to your trainer and obtain feedback.
Document what the feedback entailed and what you will change as a result. Attach this draft and
comments to this assessment and marked Menu 8
D
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Establish a yield test sheet for at least ONE (1) of the dishes, using the attached template -YieldE
and calculate the net yields and net costs.
Identify the dishes that feature best in terms of profitability.
F
Write the menu using an attractive font of your choice no smaller than size 12.
G
• Ensure each dish is described accurately and in an appealing manner and true in its features at
ingredients.
• Use correct culinary terms language and grammar relevant to the styles of cuisine.
rHKOP002— Assessment Tool —Student copy
ßion 119 Copyright Pax Institute
•ICOS No, 03152D RTO No. 22207

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