Wwweeiwaeduau rto id 52118 cricos 03275d tuesday

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RTO ID: 52118 CRICOS: 03275D Tuesday Grilled Kangaroo with Raspberry glaze $5,12 30% $17 Wednesday Coq au vin $5,15 34% $15 Thursday All-American Pork Baby Back Ribs $7,45 35% $20 Friday SOUPE A L'OIGNON $4,47 30% $15 NOTE: Selling price must be between $15-$20 International Experience Cuisine Cyclic Menu- Staff Updated by: R. Painter SITHKOP002 Unit Cover page + Assessment 1&2 Updated Date: 25-Jan-21 Page 49 of 61 Version 3
Equanimity Consultants Pty Ltd 16 The Terrace Fremantle T/A Empyrean Education Institute W.A 6160 ABN: 70080503091 (08) 9228 1600 RTO ID: 52118 CRICOS: 03275D 5 days a week, 5 different dishes from all over the world Monday : Butternut Squash Coconut Curry $15 Mild-to-medium spicy south Indian stew served over hot white rice. Tuesday: Grilled Kangaroo with Raspberry glaze $17 Served with vegetables selection and potato salad Wednesday: Coq au vin $15 Chicken stew cooked in red wine with mushrooms Thursday: All-American Pork Baby Back Ribs GF $20 Pork ribs rubbed on bbq sauce cooked in the oven, served with braised corn Friday: Soupe a L’oignon V / GF $15 French creamy onion soup with cheese Menu available from 07/12 to 18/12 Updated by: R. Painter SITHKOP002 Unit Cover page + Assessment 1&2 Updated Date: 25-Jan-21 Page 50 of 61 Version 3
Equanimity Consultants Pty Ltd 16 The Terrace Fremantle T/A Empyrean Education Institute W.A 6160 ABN: 70080503091 (08) 9228 1600 RTO ID: 52118 CRICOS: 03275D 2.5 Degustation Menu Degustation Menu Requirements you need: Degustation Menu, 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. Step 1) Recipe , a list of recipes you will need to create your menu, pull these from your developed ala carte menu recipes. Price , Price per portion per recipe, tally up the amount to get your total menu cost. Sales price , Work at 25-35 % food cost to figure out what price you intend to sell your degustation menu for. Step 2) Menu Card , Details of the costing for your buffet menu, completed and accurate. Set price per person , Details of your intended sales price. Step 3) Write menus 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 accompaniments. 10 courses, a tasting from your Ala Carte menu, you may need to amend recipes used and reduce portion size. Menu Card STUDENTS MUST COMPLETE THE RECIPES FIRST. FIND ALL THE REQUIRED FROM THE RECIPES. Updated by: R. Painter SITHKOP002 Unit Cover page + Assessment 1&2 Updated Date: 25-Jan-21 Page 51 of 61 Version 3
Equanimity Consultants Pty Ltd 16 The Terrace Fremantle T/A Empyrean Education Institute W.A 6160 ABN: 70080503091 (08) 9228 1600 RTO ID: 52118 CRICOS: 03275D Menu Type: Degustation Menu Name of Dish /Item Actual portion cost (20%) Ptn cost per dish ( ÷5) e.g: Chicken pate $3 $0.60 1) Mini Aussie Burguers $3,30 $0,66 2) Arancini Balls $2,85 $0,57 3) HARUMAKI (JAPANESE SPRING ROLLS) $2,66 $0,53 4) PUNJABI POTATO SAMOSA $2,47 $0,49 5) Coq au vin $5,15

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