Competency standard UNIT PLAN AND MANAGE MENU-BASED CATERING NOMINAL HOURS: 30 UNIT NUMBER: D1.HCC.CL2.06 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs in a supervisor position to plan, write and manage menu based food production in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Plan and write menus Unit Variables Establish the enterprise and/or clients The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing requirements for menu/s for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. Write menus for enterprise operations This unit applies to all industry sectors that plan, write and manage menu-based food production within menu ensuring menu balance the labour divisions of the hotel and travel industries and may include: Prepare menu costing Food Production. Produce finished/final menu Requirements may relate to: Element 2: Manage catering A la Select and use appropriate catering control Buffet Control labour costs Function Room service Optimise product usage Pool side Apply stock control measures Outdoor event Plan production schedules Weddings Cultural events.
Competency standard UNIT PLAN AND MANAGE MENU-BASED CATERING NOMINAL HOURS: 30 UNIT NUMBER: D1.HCC.CL2.06 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs in a supervisor position to plan, write and manage menu based food production in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Plan and write menus Establish the enterprise and/or clients requirements for menu/s Write menus for enterprise operations menu ensuring menu balance Prepare menu costing Produce finished/final menu Element 2: Manage catering Select and use appropriate catering control Control labour costs Optimise product usage Apply stock control measures Plan production schedules Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to all industry sectors that plan, write and manage menu-based food production within the labour divisions of the hotel and travel industries and may include: Food Production. Requirements may relate to: A la Buffet Function Room service Pool side Outdoor event Weddings Cultural events.
TG_Plan_&_manage_menu-base_catering_FN_030114.docx