0111.E1.O1Identify current customer profile for the food business.
0111.E1.O2Identify food preferences of customer base to inform recipe planning.
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ព្រះរាជាណាចក្រកម្ពុជា · KINGDOM OF CAMBODIA
Cambodian Skills Delivery Model
SEAL National Course Catalogue · MLVT / National Training Board
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Sector Frameworks
1,164
Qualifications
15,161
Competency Units
10,938
Elements
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Learning Outcomes
2,822
Assessment Packages
Plan and cost recipes
KHU-TOU-0111
Australian Equivalent
SITHKOP010
Elements
5
Learning Outcomes
13
This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP015 Design and cost menus. The unit applies to hospitality and catering organisations. Recipes can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs. The skills in this unit must be applied in
Elements & Learning Outcomes
50111.E2.O1Generate a range of ideas for dishes or food production ranges.
0111.E2.O2Choose dishes to meet organisational service style and cuisine and customer preferences.
0111.E2.O3Include balanced variety of dishes or food production items for the style of service and cuisine.
0111.E3.O1Itemise proposed components of included dishes or food production items.
0111.E3.O2Calculate portion yields and costs from raw ingredients.
0111.E3.O3Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield.
0111.E3.O4Price dishes to ensure maximum profitability.
0111.E4.O1Write dish descriptions using words that appeal to customer base and fit with the business service style.
0111.E4.O2Use correct names for style of cuisine.
0111.E5.O1Use feedback from supervisor or colleagues to determine saleability of dishes.
0111.E5.O2Adjust recipes based on feedback and profitability.