The methods of cookery used for the dishes within one menu type providevariety and repetitions are avoidedThe colours within dishes and in a menu type are appealingDishes within a menutype provide a variety of tastesDishes within a menu type provide a variety of different texturesMain dishes or menus provide an acceptable nutritional balance according toAustralian Healthy guidelines for adultsThe dishes / menu type is/are suitable for the clientele identified in section 1Element 3: Cost menusEach commodity is listed in a standard recipe cardThe yield test values are establishes in a yield test sheetThe correct methods are used to calculate yields and net costsEach dish is costed in the standards recipe cardThe correct formulas are used for each type of calculationThe food cost for each dish does not exceed 34%The correct methods for calculating mark-up are usedThe profitability/maximum for each dish or menu is identifiedAll calculations are attached for reference as instructed for each menu typeElement 4: Write menu contentCommentSNYSSNYSThe menu/dish is written in an appealing way, creating interestClassical garnishes are used correctly according to conventions (e.g. aWiener Schnitzel must use veal; if pork or chicken is used it must refer topork/chicken Schnitzel “Vienna Style”The key features in each dish/menu are clearly listedThe correct culinary terms are used and explained where relevantThe menu structure is correct in orderThe print type/font is clearly legibleElement 5: Evaluate menu successThe menu /dishes is evaluated using evaluation methods outlines in theinstructionsThe feedback is collated and attachedAmerican college
