Classical garnishes are used correctly according to

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Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the American college
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy American college
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K 4. Menu 5 – Plan an ethnic menu. A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%. B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 5” D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities. E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. F. Write the menu using an attractive font of your choice, no smaller than size 12. 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 G. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 5” H. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future?
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Menu Assessment Criteria Comment S NYS S NY S 5 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus

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