Simulated workplaceCAQA Harbour View Hospitality is a fictional business created by CAQA for training and assessment. It is not a real company and no person, client or record here is real.About this simulation
SITCAQA Harbour ViewSimulated workplace
Simulated workplace
Scenario · Kitchen and Food Production

Cost and finalise the spring menu

You are the Chef de Cuisine reporting to the Executive Chef.

Advanced4 to 5 hours7 tasks
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The situation

What has happened

Tidewater Restaurant launches its spring menu on 6 October with eight new dishes across entrees, mains and desserts. The Executive Chef has developed the dishes and tested them, but the recipe cards have no costings, yields or allergen identification yet. Supplier prices in the stock register have moved since the winter menu, seafood in particular. The business targets a food cost of 30 per cent and the General Manager will not approve the menu at the operations meeting without a costing that shows each dish against target and a plan for any dish above it.

Your brief. Produce complete recipe cards and a costing summary for the eight dishes, calculate the food cost percentage of each dish at the proposed selling price, identify allergens for the front of house team and recommend changes for any dish above the 30 per cent target.
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Tasks

Deliverables

  • Eight recipe cards with allergen identification
  • Costing summary with food cost percentages and recommendations
  • Launch week production plan and order list
  • Brief to the Executive Chef

Documents to use

Systems to use

Stock and Purchasing Register

Records purchase orders, deliveries, stock on hand and stocktake variances for food, beverage and housekeeping consumables.

Event and Function Bookings

Tracks every function enquiry, confirmed booking, function sheet detail and post-event billing at both venues.

For trainers and assessors

Units of competency

Current on training.gov.au for the Tourism, Travel and Hospitality Training Package as at 10 September 2026.

SITHKOP015Design and cost menus
SITHKOP010Plan and cost recipes
SITHKOP013Plan cooking operations
SITXFIN009Manage finances within a budget
SITXINV007Purchase goods

Qualifications

SIT40521Certificate IV in Kitchen Management
SIT50422Diploma of Hospitality Management
Assessor notes

What to look for

Evidence guide

Verify that the costings use the register prices, that yields and portion sizes are realistic and that food cost percentages are calculated correctly. Allergen identification must cover the priority allergens on every card. Recommendations for dishes above target must be practical and keep the dish saleable. The brief must be concise and decision focused.

The student's evidence summary lists every record they created or changed in the systems named above, their notes and the tasks they ticked. Verify it against the deliverables and your own assessment tool.