Menu Management Course

  • Course Date: 21/Aug/2017
  • Location: Brisbane

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Course Information

This course is designed to provide participants with the skills and knowledge to plan and develop different types of menus and to control associated costs to ensure a sustainable and profitable school based food service.

Competency Units

SITHKOP002 Plan and cost basic menus

Achievement of this unit provides credit towards a number of catering, cookery, hospitality and kitchen Certificate II, III, IV, Diploma and Advanced Diploma qualifications. Further details of these competency units and this qualification can be located at

The key components of the course are:

A.Menu Styles and Types including historical development, modern trends and common culinary terms. This includes a review of a variety of school menus and popular menu items for a range of school aged children.

B.Menu Planning including nutrition principles and guidelines. This includes training on the Queensland Government’s Smart Choices Healthy Food and Drink Supply Strategy, the National School Canteen Guidelines and the Australian Dietary Guidelines.

C.Developing Profitable Menus including common financial terms and tools used in catering control systems, marketing principles, record keeping, recipe costing and pricing menus.

D.Implementing Control Procedures including stock control, portion control and minimising wastage.

E.Managing Labour Costs

QAST has developed this course to be specific for school canteen convenors and uses the tuckshop setting for all examples and case studies. This course is also suitable for anyone involved in planning menus and monitoring costs who work with considerable autonomy or in a supervisory role.

How is the course delivered?

The course is delivered over two consecutive days, typically totaling 14 hours in contact time for training and assessment, off site either at the QAST office or other suitable venue in your region.The course also requires an assignment to be completed by the trainee requiring approximately 16 hours of work after the initial course. A voluntary tutorial session will also be available to students following the course to discuss coursework exercises and progress.

Note: All relevant materials required will be provided to students on attending the course. Students will need access to a computer with internet access, word processing and spreadsheet software (e.g Word and Excel) to complete the assignment and to participate in the tutorial session.

How much does the course cost?

QAST is offering this course primarily as a member benefit for Queensland schools, so course fees are heavily subsidised and significantly less than other courses delivered face to face. The QAST Menu Management course fee is $300 for members and $375 for non-members (incl. gst).

How do you enrol?

Step 1: Obtain a Unique Student Identifier (USI) if you do not already have one at

Step 2: Complete all fields in the registration form and submit with payment.Coursefees can also be paid via the QAST Shop.