SITHKOP015

design and cost menus

Student Assessment Tasks SITHKOP015 - Design and cost menus

Contents
Introduction 3

Assessment for this unit 3

Student assessment agreement 4

Assessment Task 1: Knowledge questions 6

Information for students 6

Questions 7

Assessment Task 1: Checklist 12

Assessment Task 2: Project Portfolio 15

Information for students 15

Activities 16

Assessment Task 2: Checklist 20

Final results record 21

Introduction
Welcome to the Student Assessment Tasks for SITHKOP015 - Design and cost menus. These
tasks have been designed to help you demonstrate the skills and knowledge that you have learnt
during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Student Logbook – You must work through a range of activities and
complete a Project Portfolio.

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Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill
out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?  Yes  No

Do you understand the requirements of the assessments for this unit?  Yes  No

Do you agree to the way in which you are being assessed  Yes  No

Do you have any specific needs that should be considered  Yes  No

If so, explain these in the space below.

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Do you understand your rights to reassessment?  Yes  No

 Yes  No
Do you understand your right to appeal the decisions made in an
assessment?
Student name

Student ID number

Student signature

Date

Assessor name

Assessor signature

Date

Assessment Task - Cover Sheet Student declaration

To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name

Student ID number

Student signature

Date

Assessment Task

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name

Assessor signature

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Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature

Date

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

Assessment Task 1: Knowledge

questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:

• review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide

• comply with the due date for assessment which your assessor will provide
• adhere with Peach Institute’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide.Refer to the appendix for information on:

• where this task should be completed

• the maximum time allowed for completing this assessment task
• whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if Peach Institute has provided you
with an assessment cover sheet, please ensure that you use that.

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Questions
Provide answers to all of the questions below.

1. List three methods for sourcing information on food service trends and market preferences.

Market Research Reports: Market research firms and organizations like Mantel, Nielsen,
and Euro monitor International regularly publish reports on food service trends and market
preferences. These reports provide comprehensive data and analysis based on surveys,
consumer behaviour, and industry insights. Subscribing to these reports or purchasing
individual reports can provide valuable information on current trends and preferences in the
food service industry.

Industry Publications and Journals: Food service industry publications and journals, both
in print and online, often feature articles, case studies, and reports on emerging trends and
consumer preferences. Examples include Nation's Restaurant News, Foodservice Director,
and QSR Magazine. These sources can offer real-time insights and expert analysis.

Social Media and Online Forums: Social media platforms like Integra, Twitter, and Face
book, along with food-focused websites and forums such as Yelp, Trip Advisor, and food
blogs, can provide real-time feedback and trends from consumers. Monitoring hash tags,
discussions, and reviews related to food and dining can give you a sense of current
preferences, emerging food fads, and customer feedback.

2. Explain how each of the following affects food service trends and give an example of each.

Description Example

a) Fashionable Influence of current eating trends and The rise of the "keto" diet
eating habits fads on the food service industry. trend has influenced food
service trends by
increasing the demand
for low-crab, high-fat
menu options.

b) Cultural and Impact of diverse cultural and ethnic The growing regard of
ethnic factors on the food service industry. Korean pop culture,
influences including K-pop music
and Korean TV dramas,
has led to an increased
interest in Korean
cooking.
c) Major festivals How seasonal events and festivals
In the annual Mardi Gras
and events impact food service offerings.
fête in New Orleans, many
restaurants and food
trucks produce special
menus featuring traditional
Creole and Cajun dishes.
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d) Media influence The role of media, together with TV, When a celebrity chef
online and pop idol chefs, in shaping showcases a particular
food service trends. ingredient or cooking
technique on a popular
cooking show, it can
spark a trend.

e) Seasonal How changing seasons and weather During the fall season,
influences affect food and menu preferences. pumpkin-spiced
beverages and dishes
become popular in many
food service
establishments.

f) Social media The impact of social media platforms The viral spread of a
on creating and spreading food trends visually appealing and
unique food item on
platforms like Instagram
can create a food trend.

3. List three ways you can you gather information on market statistics.
Here are three concise ways to gather market statistics:
 Government reports and agencies.
 Market research firms and organizations.
 Trade associations and industry publications.
4. List three ways you can you gather information on customer profiles and preferences.

Surveys and Questionnaires: Conduct surveys or questionnaires to collect direct feedback

from customers. You can ask about their preferences, behaviors, and demographics. Online
surveys, in-person interviews, and feedback forms are effective tools for this purpose.

Customer Analytics: Utilize customer data and analytics tools. Analyze purchase history,
website interactions, and social media engagement to understand customer behavior and
preferences. Customer Relationship Management (CRM) systems are valuable for managing
and analyzing customer profiles.

Market Research and Focus Groups: Conduct market research studies and organize focus
groups. These methods involve in-depth analysis of customer segments, including their
preferences, pain points, and needs. Market research firms can provide valuable insights into
customer profiles and preferences.

5. How can you ensure that the products, service styles and quality expectations meet the
market needs? Explain the process involved.
We can ensure that the products, service styles and quality expectations meet the market
needs by given step below:

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1. Market Research:
 Identify and understand your target market. Define your customer segments,
demographics, and preferences.
 Analyze the current market trends and industry benchmarks.
 Collect data through surveys, focus groups, and customer feedback to gain
insights into specific customer needs and expectations.
2. Product and Service Development:
 Develop products or services that align with the identified market needs and
preferences.
 Ensure that the features, pricing, and quality of your offerings match the
expectations of your target audience.
 Consider customization options to cater to diverse customer requirements.
3. Quality Assurance:
 Implement stringent quality control measures in your production or service
processes to maintain consistency and meet or exceed quality expectations.
 Regularly assess the quality of your offerings through inspections and customer
feedback.
4. Service Style and Delivery:
 Tailor your service style to match customer preferences
5. Trying and Categorization:
 Before a full launch, consider testing your products or services on a smaller scale
or with a select group of customers to gather feedback.
 Make adjustments based on the feedback to ensure that the offerings meet
market needs.
6. Marketing and Promotion:
 Develop marketing strategies that highlight how your products or services address
specific customer needs and preferences.
 Use market research findings to create targeted marketing campaigns.
7. Feedback Loop:
 Encourage customers to provide feedback on an ongoing basis.
 Monitor customer reviews, complaints, and suggestions through online platforms,
surveys, and direct communication.
8. Continuous Improvement:
 Regularly review the performance of your products, service styles, and quality
against customer expectations and market trends.
 Adapt and refine your offerings based on changing needs and preferences.
9. Competitive Analysis:
 Keep an eye on competitors in your market and adjust your offerings as necessary
to stay competitive.
10. Customer Engagement:

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 Maintain open lines of communication with your customers through social media,
email, and other channels.
 Use this engagement to understand changing preferences and proactively
address customer concerns.
11. Data Analysis:
 Continuously analyze customer data and market trends to stay ahead of evolving
preferences.

6. How do the following affect the financial operating costs in the food service industry?
a) Consumables Increase in consumable costs, such as disposable packaging
and utensils, directly impacts operating expenses. Reducing
waste and optimizing portion control can mitigate costs.

b) Food and Fluctuations in food and ingredient prices can significantly

ingredients influence operating costs. Efficient sourcing, inventory
management, and menu pricing are critical to managing
expenses.

c) Labour Labour costs, including wages and benefits, are a substantial

portion of operating expenses. Proper staffing, training, and
scheduling are essential for cost control.

d) Wastage Excessive wastage, including food spoilage and unused

inventory, leads to increased costs. Effective inventory
management and portion control are vital for waste reduction
and cost savings.

7. List the methods and formulas for calculating portion yields and costs from raw ingredients for
the following:

Method Formula

a) Food cost Food Cost Calculation Method Food Cost Percentage = (Cost
percentage of Raw Ingredients / Menu
Price) * 100

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b) Budgeted sales Budgeted Sales Price Method Budgeted Sales Price = (Cost of
price Raw Ingredients / Food Cost
Percentage)

c) Standard Ingredient Portioning Method Standard Measure = The

measures predetermined, standardized
portion size for a specific
ingredient or dish.

d) Standard yield Ingredient Yield Method Standard Yield Test involves

tests measuring the actual yield of an
ingredient after processing,
compared to its raw,
unprocessed weight. It may be
expressed as a ratio, e.g., Actual
Yield / Raw Weight.
e) GST addition and Tax Calculation Method
For adding GST (Goods and
subtraction
Services Tax) to a cost, use the
formula: Cost with GST = Cost
without GST * (1 + GST Rate).
For subtracting GST from a cost,
use the formula: Cost without
GST = Cost with GST / (1 + GST
Rate).

8. List three examples of each of the following:

Type and style Example 1 Example 2 Example 3

a) Menus 1. A la carte menu 2. Fast-food menu 3. Special dietary

at a fine-dining at a popular burger menu (e.g., vegan
restaurant. chain. or gluten-free) at a
health-focused
cafe.
b) Food Outlet 1. Food truck 2. Pizzeria offering 3. Coffee shop with
serving gourmet dine-in and a drive-thru for
tacos. takeout. quick service.

c) Food Service 1. Cafeteria-style 2. Table-service in 3. Buffet-style

service in a school an upscale service at a hotel's
dining hall. steakhouse. breakfast
restaurant.
9. How do seasonal products affect the menu and the price?
Menu:
1. Variety and Availability: Seasonal products influence the variety of dishes available on
the menu. For example, in the spring, you might see dishes featuring asparagus and
strawberries, while in the fall, there could be more pumpkin and apple-based options.
Seasonal items provide variety and freshness to the menu.

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2. Creativity and Innovation: Chefs often use seasonal ingredients to inspire creativity and
innovation in the kitchen. Seasonal products can lead to the creation of special dishes or
limited-time offerings that attract customers looking for something new and exciting.
3. Local Sourcing: Emphasizing seasonal products encourages the use of locally sourced
ingredients, which can appeal to customers who prefer fresh, locally grown food. This can
also support local farmers and strengthen community ties.
4. Pricing Flexibility: The cost of seasonal ingredients may fluctuate with supply and
demand. Menus may adjust to reflect the availability and cost of these products, potentially
leading to more competitive pricing for in-season items.
Price:
1. Cost Fluctuation: The cost of seasonal products can vary based on factors like weather
conditions, crop yields, and transportation. When these costs rise, it may lead to higher
prices for dishes that include seasonal ingredients.
2. Menu Pricing: To accommodate seasonal products, restaurants may adjust their menu
pricing. In-season items might be priced more competitively, while out-of-season items
may be priced higher to cover increased sourcing costs.
3. Special Offers: To attract customers, restaurants often offer special promotions or
seasonal menus at varying price points. These can include fixed-price seasonal menus or
discounts on dishes featuring seasonal ingredients.
4. Consumer Demand: Price changes can also be influenced by consumer demand. If
customers are willing to pay more for a particular seasonal item, restaurants may set
prices accordingly.

10. Why do you need to follow the required menu item naming conventions for the style of
cuisine?

Customer Expectations: Consistent naming conventions help customers understand what to

expect from a dish. When they see a familiar name associated with a particular cuisine, it
provides a clear idea of the flavor profile, ingredients, and preparation method. This aids in
making informed choices and enhances the dining experience.

Cultural Authenticity: Authenticity is crucial in the culinary world, especially for restaurants
specializing in specific cuisines. Following naming conventions ensures that the dishes
maintain their cultural and traditional integrity, which can be important for both customers and
the reputation of the establishment.

Clarity and Communication: Standard naming conventions improve communication

between the kitchen and the front-of-house staff. Chefs, servers, and customers can all use
the same terminology, reducing the chances of confusion and errors in orders.

Respect for Heritage: Adhering to naming conventions is a sign of respect for the heritage
and traditions of the cuisine. It shows that the restaurant takes the cuisine seriously and
honors its origins.

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Consistency: Consistent naming conventions create a sense of cohesion and
professionalism in the menu. It helps in maintaining a clear and organized menu structure.

Marketing and Branding: The right naming conventions can contribute to the branding and
marketing of the restaurant. It can help create a distinct identity and attract customers who
are seeking a specific cuisine experience.

11. When creating a menu, you also need to consider the format and layout. How do the
following influence menus?
a) Text used Choice of text affects readability and ambiance. Clear text is vital
for customer understanding.

b) Format of menu Menu format should align with the target customer type, setting
matching customer the tone and meeting expectations (e.g., formal for fine dining,
type concise for fast food).

c) Presentation and Layout, organization, and visual appeal impact how customers
flow navigate the menu, enhancing the dining experience and
influencing ordering choices.

12. What is the meaning of qualitative and quantitative data? Provide an example for each.

Qualitative Data:

 Meaning: It provides a deeper understanding of the subject by exploring the "why" and
"how" behind the data.

 Example: Customer feedback in the form of comments or reviews is qualitative data. For
instance, "The restaurant's atmosphere was cozy, and the staff was friendly," represents
qualitative data because it describes the quality of the restaurant experience.

Quantitative Data:

 Meaning: Quantitative data is numeric and measurable information. It deals with

quantities, counts, or numerical values, allowing for statistical analysis and objective
comparisons.

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 Example: Sales figures for a restaurant, such as "$5,000 in revenue for the month of
June," represent quantitative data. It provides a specific numerical value that can be used
to track financial performance and make comparisons over time.

13. Briefly explain the following methods to gain feedback:

a) Social media Gather feedback through social media platforms where
customers share their experiences, opinions, and reviews openly.

b) Customer surveys Use structured questionnaires to collect specific feedback from

customers about their experiences, preferences, and satisfaction

c) Customer Engage in direct conversations with customers to gather

discussions personalized feedback and insights into their needs and
concerns.

d) Staff discussions Encourage employees to share insights and customer feedback

and meetings during internal meetings to identify areas for improvement.

e) Sales data Analyse sales data to identify purchasing patterns, popular items,
and trends, which indirectly reflect customer preferences and
behaviour.

14. Why is it important to gather feedback on the performance of the menu?

Gathering feedback on the performance of the menu is essential for several reasons:
1. Customer Satisfaction: Feedback helps gauge how well the menu meets customer
expectations. Satisfied customers are more likely to return and recommend the restaurant
to others.
2. Quality Improvement: Feedback highlights areas where menu items may fall short in
terms of taste, presentation, or portion size. This information is invaluable for making
improvements.
3. Menu Optimization: Restaurants can use feedback to refine their menu, removing
underperforming items and adding new ones that cater to changing customer preferences.
4. Pricing Strategy: Customer feedback on pricing can inform pricing adjustments, ensuring
that menu items are competitively priced while maintaining profitability.

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5. Allergen and Dietary Considerations: Feedback can shed light on dietary restrictions
and allergen concerns, allowing restaurants to accommodate a wider range of customers.
6. Competitive Edge: A well-received menu can be a unique selling point, setting a
restaurant apart from competitors and attracting more customers.

15. Explain how the following assists when analysing the performance of the menu.
a) Menu Menu engineering analysis involves categorizing menu items
engineering based on their profitability and popularity. By classifying items as
analysis stars, plowhorses, puzzles, or dogs, it helps identify which items are
driving profits and which may need adjustments or removal. This
analysis guides decisions on menu pricing, promotion, and
optimization.

b) Sales data
Sales data provides insights into how individual menu items perform
over time. It helps identify best-sellers, seasonal variations, and the
overall revenue generated by each item. Sales data assists in making
data-driven decisions about menu changes, pricing adjustments, and
optimizing the menu mix for profitability and customer satisfaction.

Assessment Task 1: Checklist

Student’s name:

Completed
Did the student provide a successfully?
sufficient and clear answer
that addresses the suggested
answer for the following? Yes No
Comments
Question 1

Question 2a

Question 2b

Question 2c

Question 2d

Question 2e

Question 2f

Question 3

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Question 4

Question 5

Question 6a

Question 6b

Question 6c

Question 6d

Question 7a

Question 7b

Question 7c

Question 7d

Question 7e

Question 8a

Question 8b

Question 8c

Question 9

Question 10

Question 11a

Question 11b

Question 11c

Question 12

Question 13a

Question 13b

Question 13c

Question 13d

Question 13e

Question 14

Question 15a

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Question 15b

Task outcome:  Satisfactory Not satisfactory


Assessor signature:

Assessor name:

Date:

Assessment Task - Cover Sheet Student declaration

To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.
Student name

Student ID number

Student signature

Date

Assessment Task

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor name

Assessor signature

Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature

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Date

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.

Assessment Task 2: Project Portfolio

Information for students

Tasks required for this unit

This unit of competency requires that you:

• gather and analyse information on current and emerging food service

• use identified trends, customer preferences and target markets to create four menus

o à la carte o degustation o buffet o table

d’hôte

• cost each menu.

You must also demonstrate:

• methods and formulas for calculating • desired profit margins and mark-up
portion yields and costs from raw procedures
ingredients used for each menu item
• summary of menu costings.

Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of
tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided a Project Portfolio to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Project Portfolio.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:

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• identify current customer market base by reviewing sales performance
• analyse customer profiles and food service preferences
• gather information on trends and customer preferences
• assess if those trends and customer preferences would suit your business
• find target market for your business
• create menus to meet those customer needs and preferences
• create menus with a balanced variety of dishes
• sequence menu items correctly
• cost menus by listing the ingredients needed for each dish
• calculate portion yields and costs of ingredients
• work out production costs of each menu item
• calculate needed profit margin and calculate selling price of each dish
• assess profitability and make reasonable cost adjustments to ensure price
competitiveness

• write good menu descriptions that follow naming conventions and promote the
sale of the dish

• make sure the menu is easy to read and has a good format.

How will I provide evidence?

In your Project Portfolioyou will find some detailed information about providing
evidence, this will include menus that you have created, standard recipe cards, and
menu pricing.

Tips for completing your Project Portfolio

• Read through this assessment and your Project Portfolio before you get started
and make sure you understand what you need to do. If you are unsure, speak
to your assessor and/or supervisor.
• Stay up to date!
• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Research customer market trends and target markets

In this step, you need to complete research using the internet and other
information so that you can create menus that are relevant to your customer
base.

Other information can include:

• customer feedback forms

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• customer complaint records
• sales records – identify which meals on the menu are the most popular
• focus groups
• customer databases
• comparisons with similar establishments.
• food industry statistics.
• local area demographics
• Australian bureau of statistics (abs)
• social media
• surveys
• industry publications: magazines, books, memberships.
You don’t have to use all of the above methods, just the ones that are applicable to
you. For example, you can base this project on your workplace if you have one and
it is a food business, or, if you don’t have business information as your college uses
a training kitchen, you can make assumptions and compare it to a case study
business similar to a food establishment in your local area and read their social
media and Google reviews as your information sources.
Complete Section 1 of your Project Portfolio.
As part of this section, in your portfolio you will:

• identify the current market base

• analyse customer profiles and food service preferences
• research food service trends and customer preferences and identify if the
emerging service trends and customer preferences would suit your business.

3. Create menus to meet market preferences.

Now it is time to put all of that research and findings into creating attractive
menus that meet market preferences. You will do this as Section 2 of
your Project Portfolio.
The four menus need to be:

• Menu 1: à la carte
• Menu 2: buffet
• Menu 3: degustation

• Menu 4: table d’hôte

• meet customer needs and preferences identified in section 1
• have a balanced variety of dishes
• be sequenced correctly
• have good menu description that sells the dish
• follow naming conventions
• have a suitable format for your customer market
• be easy to read.

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This is your chance to be creative. Remember your menu is the most important
document in the business as it sells your products to the customer.
You must create your menus in a digital format, for example, in a Microsoft Word
document or any other application you are comfortable using.

4. Cost menus for profitability.

You have created these four amazing menus, so now you need to calculate
if the menus are going to be profitable. You will do this work as Section
3 of your Project Portfolio.
You need to complete:

• A Standard Recipe Card (SRC) of each dish for each of the four menus. You
can use your own or there is a Food Cost (SRC) Template provided in the
Student Resources Folder.
If you are using your own you need to ensure that it lists:

o ingredients o portion

yields o costs of each

ingredient o profit margins

o selling price.

• Complete a costings summary for each menu listing:

o each item on the menu

o their portion costs o

the sales prices

o the cost of producing

the item o totals.

You can use your own document or there is a menu pricing template provided
in the Student Resources Folder. You must attach all documents as
attachments to your Project Portfolio.

5. Submit your completed portfolio to your assessor.

Make sure you have completed all sections of your Project Portfolio,
answered all questions, provided enough detail as indicated and
proofread for spelling and grammar as necessary. Don’t forget to submit all attachments
where indicated.
Submit to your assessor for marking.

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 20
Student Assessment Tasks SITHKOP015 - Design and cost menus

Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

Section 1 of their Project Portfolio.

The student has satisfactorily completed

Section 2 of their Project Portfolio.

The student has satisfactorily completed

Section 3 of their Project Portfolio.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

Final results record

Student name:

Assessor name:

Date:

Unit name: SITHKOP015 - Design and cost menus

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Project Portfolio S U DNS

Overall unit results C NYC

Feedback
Bryan Peach Institute Pty. Ltd. T/A Peach Institute
RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 21
Student Assessment Tasks SITHKOP015 - Design and cost menus

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: ________________________________________ Date: ________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: ______________________________________ Date: _______________

Bryan Peach Institute Pty. Ltd. T/A Peach Institute

RTO No: 31822, CRICOS Provider No: 03604C, ABN: 82 106 814 439 22