SITHKOP010 Project 2 instructions- Prepare and cost recipes (File upload) Note: Role Play 1 forms part of this Project. This Assessment follows on from Project 1 and forms the basis of Project 3. General learner instructions You are required to provide a written report with evidence attached that proves you have used existing recipes from the facility that was the focus of Project 1 together with the information gained as a result of Project 1 to develop and cost recipes for that facility. To do this you are required to: Read the Scenario below and use it as the basis for your Project. Describe the organisational service style and cuisine. Plan recipes for three (3) complete dishes from four (4) of the following types of menus: o A la carte. o Buffet. o Cyclical. o Degustation. o Set or Table d'hte. Each recipe is to be created in a recipe card spreadsheet, and must account for the following calculations: o Recipe method. o Portion size. o Recipe ingredients, including units of measure. o Recipe description. o Required equipment. o Food cost percentage. o GST