SITHKOP002

Plan and cost basic menus

Carefully considered courses to give you the most essential skills to begin a successful Hospitality career.

this is an elective unit of

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this is an core unit of

Certificate IV in Commercial Cookery

Unit outline

What to expect

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.

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School of Hospitality

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