Plan and cost basic menus

Description

This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus 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 within SITHKOP501 Design and cost menus.

Classifications

Competency Field
Cookery

National Code - Training.gov.au
SITHKOP002: Plan and cost basic menus

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-2126

TAFEshop Catalogue: 16.030.3336

ISBN: 978-1-74282-442-0

TAFE SA

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