SITHKOP010 - Plan and cost recipes (Release 1)

This unit outlines the performance outcomes, skills, and knowledge necessary for planning and costing recipes for dishes or food product ranges across various types of cuisine and food service styles. It focuses on the ability to identify customer preferences, select recipes that align with both customer and business needs, accurately cost these recipes, and evaluate their success.

This unit specifically caters to hospitality and catering organizations, where recipes may be developed for ongoing food service, special events, functions, or specific product ranges like patisserie items. It is particularly relevant for cooks, patissiers, and catering personnel who typically operate under the guidance of more senior chefs.

However, this unit does not encompass the advanced skills utilized by senior catering managers and chefs in designing and costing complex menus based on thorough market research and trend analysis. Those advanced competencies are addressed in SITHKOP015 Design and cost menus.

Through this unit, participants will gain practical expertise in recipe planning and costing, enhancing their ability to contribute effectively to the culinary operations of their organizations. They will learn to balance creativity with financial considerations, ensuring that their culinary creations meet both quality standards and budgetary constraints.

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