ASSESSMENT 1

For this assessment, you are to prepare the following written documents for a range of menu types as detailed below. For each part, you are to submit the following documents using the templates provided relating to the given menu type(s):

Include a seasonal description of the menu

Menu with descriptions of each dish

Production Schedule

Dish costings

Portion control and yield testing procedures for each menu

You are to undertake these written documents for the following menu types:

Part 1: A rotating cyclical self-serve buffet menu for a Lunch service at an Aged Care facility which runs over 7 days which repeats weekly. You must include at least 2 Entres, 2 Main Courses and 2 Desserts.

Part 2: A seasonal la carte dinner menu with the classical sequencing of items (e.g. Entre, Mains, Desserts). Your menu must include a minimum of 4 Entres, 4 Main Courses, 4 Desserts and 4 Side Dishes.

The following information to be provided by the instructor for each student:

o Cultural Menu specialty: e.g. Italian, Indian, Malaysian.

o Cover special Dietary requirements at least (2 dishes) e.g. Vegetarian, Gluten free, Medical reason

o Price lists for commodities

o Approximate prices of menu items

o Food production budgets

o Profit margin objectives

o Business running costs, excluding labour

o Available equipment

Part 3: Using the above restaurant a la carte menu, you are to develop a table d'hte (set dinner menu) with contemporary sequencing of items (Entre, Main & Desserts). Your menu Must include 4 Entrees, 4 Main Courses and 4 Desserts. The following information is to be provided by the instructor for each student:

o Menu speciality (cuisine, cultural menus, any dietary considerations)

o Approximate price for 2 or 3 course meals priced per head.

o Food production budgets.

o Profit margin objectives.

o Business running costs, excluding labour.

o Available equipment.

o Provide two different seasonal variation options for the 2 desserts e.g. Summer/Winter.

Part 4: You are to develop a degustation menu (if desired you can utilise the a la carte menu), you are to price a degustation menu with a minimum of eight courses and a fixed price per head.

o A degustation is used to showcase your best dishes from your menu, are usually bite-sized portions of food.

o Ensure that the dishes that you select that gives your customers a complete fine dining experience

For each menu, you are to provide the following information:

Consider your local market. Who are your customers? What are their preferences? It is important that you consider your clients as you will need to explain why you chose your dishes, including outline the demographics of your clients

Follow instructions from instructor to determine specific requirements of menu. Liaise with your assessor instructor to clarify any additional questions / queries.

Discuss your menu choices with others (experienced personnel) and obtain their feedback

Take into account menu balance, variety and feedback given on dishes

Complete production schedule for menus, and calculate production costs for dishes (including cost of, materials and overheads)

Include item descriptions and ensure proper use of terminology for style of menu

Select and incorporate any relevant additional catering control systems such as wastage sheets or kitchen reports

Include portion sizes - taking into account costs and potential wastage

ASSESSMENT 2

Following from Assessment 1, you are to review each menu in terms of customer responses and feedback received. As you have undertaken this assessment in a simulated workplace, you will need to find out these responses by talking with your supervisor (role played by your assessor).

It is important that you prepare yourself prior to talking with your supervisor, as he/she will only respond to questions you ask.

Once you have identified the success (or lack of) for each menu, you are to consider what you have been told and modify your menu to reflect the feedback received.

You are to submit the following:

Updated menu with descriptions of each dish

Updated production schedule

Updated dish costings

Updated portion control and yield testing procedures for each menu