Throughout your training we are committed to your learning by providing a training and assessment framework that ensures the knowledge gained through training is translated into practical on the job improvements.
You are going to be assessed for:
- Your skills and knowledge using written and observation activities that apply to the workplace.
- Your ability to apply your learning.
- Your ability to recognise common principles and actively use these on the job.
All of your assessment and training is provided as a positive learning tool. Your assessor will guide your learning and provide feedback on your responses to the assessment materials until you have been deemed competent in this unit.
How you will be assessed
The process we follow is known as competency-based assessment. This means that evidence of your current skills and knowledge will be measured against national standards of best practice, not against the learning you have undertaken either recently or in the past. Some of the assessment will be concerned with how you apply your skills and knowledge in the workplace, and some in the training room as required by each unit.
The assessment tasks have been designed to enable you to demonstrate the requirements of the performance criteria and knowledge in this unit to successfully demonstrate competency at the required standard.
Your assessor will ensure that you are ready for assessment and will explain the assessment process. Your assessment tasks will outline the evidence to be collected and how it will be collected, for example; a written activity, case study, or demonstration and observation.
The assessor will also have determined if you have any special needs to be considered during assessment. Changes can be made to the way assessment is undertaken to account for special needs and this is called making Reasonable Adjustment.
What happens if your result is ‘Not Yet Competent’ for one or more assessment tasks?
Our assessment process is designed to answer the question “has the desired learning outcome been achieved yet?” If the answer is “Not yet”, then we work with you to see how we can get there.
In the case that one or more of your assessments has been marked ‘NYC’, your trainer will provide you with the necessary feedback and guidance, in order for you to resubmit your responses.
If you submit assessment by the due date and deemed ‘NYC’, you will be provided another opportunity to submit assessment without any penalty. However, failure to submit by the due date will cease any free resubmission opportunity.
What if you disagree on the assessment outcome?
You can appeal against a decision made in regards to your assessment. An appeal should only be made if you have been assessed as ‘Not Yet Competent’ against a specific unit and you feel you have sufficient grounds to believe that you are entitled to be assessed as competent. You must be able to adequately demonstrate that you have the skills and experience to be able to meet the requirements of units you are appealing the assessment of.
If you do not agree with an assessment decision, you can make an assessment appeal as per your SCA’s assessment appeals process.
Assessor Responsibilities
Assessors need to be aware of their responsibilities and carry them out appropriately. To do this they need to:
1. Ensure that participants are assessed fairly based on the outcome of the language, literacy and numeracy review completed at enrolment.
2. Ensure that all documentation is signed by the learner, trainer, workplace supervisor and assessor when units and certificates are complete, to ensure that there is no follow-up required from an administration perspective.
3. Ensure that their own qualifications are current.
4. When required, request the manager or supervisor to determine that the learner is ‘satisfactorily’ demonstrating the requirements for each unit. ‘Satisfactorily’ means consistently meeting the standard expected from an experienced operator.
5. When required, ensure supervisors and learners sign off on third party assessment forms or third-party report.
6. Follow the recommendations from moderation and validation meetings.
Assessment guide
The following table shows you how to achieve a satisfactory result against the criteria for each type of assessment task. The following is a list of general assessment methods that can be used in assessing a unit of competency. Check your assessment tasks to identify the ones used in this unit of competency.
This assessment task only consists of Written Questions and Practical Activity.
Assessment Tast 1
Written Questions
This assessment task consists of 5 questions. You may use reference material to assist you such as texts and the internet, but you must correctly reference your information.
You must answer all questions correctly and in accordance with the instructions given.
Answers should between 50 to 100 words for each question:
1. Identify and discuss at least 3 different styles and formats of menu that are found in restaurants.
2. Discuss each of the following types of characteristics of customer groups, and for each consider how they will affect their menu choices in your organisation:
3. How does seasonal produce and commodities influence the content of menus?
Assessment Task 2
Practical activity
In this task student required to plan, cost and evaluate basic menus by identifying and evaluating the food preferences of customer groups with differing characteristics, within commercial time constraints.
Submission requirement:
Please participate in the practical activity in the in the SCA simulation platform with the assessor instruction and complete the activity and provide all the documentation required,
Required:
1. Access to Computers, printers and software for plan, cost and evaluate basic menus
2. Commercial information:
a. Preferred supplier arrangements
b. Purchase specifications
c. Sources of negotiated cost of supply:
d. Tariffs
e. Price lists
3. Product information:
a. Food preparation lists
b. Menus for restaurants
c. Price lists
d. Recipes
e. Costs of food supply for food service businesses
f. Menus for the variety of cuisines and service styles specified in the performance evidence
4. Current organisational food safety programs, policies and procedures used for managing food safety.
Assessment Criteria:
In this task you will need to plan, cost and evaluate basic menus by identifying and evaluating the food preferences of customer groups with differing characteristics, within commercial time constraints.
To adequately prepare of this task you will need to complete the following steps to identify the customer preferences:
1. Identify, and document, the current customer profile for the food business, ensuring to consider customer groups with differing characteristics. Note any information sources accessed.
2. Analyse and evaluate the food preferences of the customer base. Document this evaluation.
Complete the following steps to plan menus based on the information identified about your customers:
1. Generate a range of ideas dishes suitable for menus. Record these ideas.
2. Assess the merits of ideas generated. Document this assessment.
3. Discuss the ideas generated with the relevant personnel in the workplace.
4. Choose menu items that are appropriate to meeting the identified customer preferences. Record your selections.
5. Identify the organisational service style and cuisine, and develop each of the following types of suitable menus, ensuring that these include a balanced variety of dishes and ingredients suitable to the style of service and cuisine:
Perform the following steps to cost your developed menus:
1. Itemise the proposed components of each dish.
2. Calculate the portion yields and to determine the costs from raw ingredients.
3. Assess the cost-effectiveness of the dishes, and select the menu items that provide high yield. Record your selections.
4. Price the menu items to ensure maximum profitability, using appropriate methods to achieve the desired profit margins, mark-up procedures and rates.
Complete each of the following steps to write the menu content:
Write the menu, ensuring to use words that appeal to the customer base and fit with the business service style, the correct names for the styles of cuisine, and descriptive writing to promote the sale of menu items.
