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Wwweeiwaeduau rto id 52118 cricos 03275d tuesday

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RTO ID: 52118CRICOS: 03275DTuesdayGrilled Kangaroo with Raspberryglaze$5,1230%$17WednesdayCoq au vin$5,1534%$15ThursdayAll-American Pork Baby Back Ribs$7,4535%$20FridaySOUPE A L'OIGNON$4,4730%$15NOTE: Selling price must be between $15-$20International Experience CuisineCyclic Menu- StaffUpdated by: R. PainterSITHKOP002 Unit Cover page + Assessment1&2Updated Date: 25-Jan-21Page49of61Version 3
Equanimity Consultants Pty Ltd16 The TerraceFremantleT/A Empyrean Education InstituteW.A 6160ABN: 70080503091(08) 9228 1600RTO ID: 52118CRICOS: 03275D5 days a week, 5 different dishes from all over theworldMonday:Butternut Squash Coconut Curry$15Mild-to-medium spicy south Indian stew served over hot white rice.Tuesday: Grilled Kangaroo with Raspberry glaze$17Served with vegetables selection and potato saladWednesday: Coq au vin$15Chicken stew cooked in red wine with mushroomsThursday: All-American Pork Baby Back RibsGF$20Pork ribs rubbed on bbq sauce cooked in the oven, served withbraised cornFriday: Soupe a L’oignonV/ GF$15French creamy onion soup with cheeseMenu available from 07/12 to 18/12Updated by: R. PainterSITHKOP002 Unit Cover page + Assessment1&2Updated Date: 25-Jan-21Page50of61Version 3
Equanimity Consultants Pty Ltd16 The TerraceFremantleT/A Empyrean Education InstituteW.A 6160ABN: 70080503091(08) 9228 1600RTO ID: 52118CRICOS: 03275D2.5 Degustation MenuDegustation Menu Requirements you need:Degustation Menu,display your Degustation Menu on an A4 paper, usedescriptions to explain the contents of your menu and any dietaryapplications it may contain. Use menus from2.1 Al a carte.Step 1)Recipe, a list of recipes you will need to create your menu, pullthese from your developed ala carte menu recipes.Price, Price per portion per recipe, tally up the amount to get yourtotal menu cost.Sales price, Work at 25-35 % food cost to figure out what price youintend 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 menususing words that appeal to customer base and fitwith 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.3accompaniments.10 courses,a tasting from your Ala Carte menu, you may need toamend recipes used and reduce portion size.Menu CardSTUDENTS MUST COMPLETE THE RECIPES FIRST. FINDALL THE REQUIRED FROM THE RECIPES.Updated by: R. PainterSITHKOP002 Unit Cover page + Assessment1&2Updated Date: 25-Jan-21Page51of61Version 3
Equanimity Consultants Pty Ltd16 The TerraceFremantleT/A Empyrean Education InstituteW.A 6160ABN: 70080503091(08) 9228 1600RTO ID: 52118CRICOS: 03275DMenu Type:Degustation MenuName of Dish/ItemActualportioncost(20%)Ptn costper dish(÷5)e.g: Chicken pate$3$0.601)Mini Aussie Burguers$3,30$0,662) Arancini Balls$2,85$0,573) HARUMAKI (JAPANESE SPRING ROLLS)$2,66$0,534) PUNJABI POTATO SAMOSA$2,47$0,495)Coq au vin$5,15

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Term
One
Professor
david
Tags
la carte, Empyrean Education Institute, Equanimity Consultants Pty Ltd

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