SITHKOP010 — Plan and cost recipes

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What an assessment for SITHKOP010 must cover

30 assessable components: 5 elements (13 performance criteria), 4 performance evidence and 7 knowledge evidence requirements, plus 6 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Identify customer preferences.

1.1Identify current customer profile for the food business.
1.2Identify food preferences of customer base to inform recipe planning.

2 Plan dishes.

2.1Generate a range of ideas for dishes or food production ranges.
2.2Choose dishes to meet organisational service style and cuisine and customer preferences.
2.3Include balanced variety of dishes or food production items for the style of service and cuisine.

3 Cost recipes.

3.1Itemise proposed components of included dishes or food production items.
3.2Calculate portion yields and costs from raw ingredients.
3.3Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield.
3.4Price dishes to ensure maximum profitability.

4 Write dish description.

4.1Write dish descriptions using words that appeal to customer base and fit with the business service style.
4.2Use correct names for style of cuisine.

5 Evaluate dishes.

5.1Use feedback from supervisor or colleagues to determine saleability of dishes.
5.2Adjust recipes based on feedback and profitability.

Performance evidence

plan and cost recipes for three complete dishes for four of the following menu types (12 recipes in total): à la carte, buffet, cyclical, degustation, set or table d’hôte
identify the food preferences of customer groups and use to inform recipe planning for the above 12 dishes
seek feedback from supervisor or colleagues and implement improvements to dishes as required
develop the above recipes using: standard recipe cards in spreadsheet format, including: method, portion size, ingredients, units of measure, description, equipment, food cost percentage, GST.

Knowledge evidence

organisation-specific information: sources of information on current customer profile and food preferences; service style and cuisine; costs of supply for ingredients
methods and formulas for calculating portion yields and costs from raw ingredients: food cost percentage; budgeted sales price; standard measures; standard yield tests; GST addition and subtraction
characteristics of different menu types listed in the performance evidence, including portion size
food preferences relating to: classical and contemporary dining trends; cultural and ethnic influences; seasonal dishes; variety of food products
characteristics of different customer groups: age range; buying power; gender; dietary requirements or preferences; location; social and cultural background
influence of seasonal products and commodities on recipe content
culinary terms for a variety of cuisines.

Foundation skills

Writing skills: prepare product descriptions to creatively explain dishes and promote sales.
Oral communication skills: listen and respond to routine customer feedback, and ask questions that inform recipe choice.
Numeracy skills: calculate the cost of producing dishes; calculate mark-ups and selling price for profitability; compare dishes based on their anticipated yield, budgetary constraints and profitability.
Problem-solving skills: evaluate the food service preferences of the customer profile and plan recipes to meet those preferences; identify unprofitable dishes and adjust recipes to increase yield of dishes.
Planning and organising skills: access and sort all information required for recipe planning and for coordinating a menu development process.
Technology skills: use computers and software programs to cost and document recipes.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Real, unedited Auditori output (RIIHAN201E shown), branded for a sample RTO:

Questions about assessing SITHKOP010

What does an assessment tool for SITHKOP010 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHKOP010 needs to address all 30 unit components: 5 elements with 13 performance criteria, 4 performance evidence requirements, 7 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHKOP010?

Auditori pulls the current release of SITHKOP010 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHKOP010 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHKOP010 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHKOP010, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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