Equanimity Consultants Pty Ltd
16 The Terrace
T/A Empyrean Education Institute
(08) 9228 1600
RTO ID: 52118
2.5 Degustation Menu
Degustation Menu Requirements you need:
display your Degustation Menu on an A4 paper, use
descriptions to explain the contents of your menu and any dietary
applications it may contain. Use menus from
2.1 Al a carte.
, a list of recipes you will need to create your menu, pull
these from your developed ala carte menu recipes.
, Price per portion per recipe, tally up the amount to get your
total menu cost.
, Work at 25-35 % food cost to figure out what price you
intend to sell your degustation menu for.
, Details of the costing for your buffet menu,
completed and accurate.
Set price per person
, Details of your intended sales price.
using words that appeal to customer base and fit
with the business service style.
Ensure each dish is described accurately and in an appealing manner,
and true in its features and ingredients. Use correct culinary terms,
language and grammar relevant to the style of cuisine.3
a tasting from your Ala Carte menu, you may need to
amend recipes used and reduce portion size.
STUDENTS MUST COMPLETE THE RECIPES FIRST. FIND
ALL THE REQUIRED FROM THE RECIPES.
Updated by: R. Painter
SITHKOP002 Unit Cover page + Assessment
Updated Date: 25-Jan-21