For this project, you are going to extend on your food and menu knowledge by reviewing the 5 High Season recipe cards provided to you by your assessor and doing further research where necessary. You are to then complete the tables for each recipe.

Recipe 1:
Ingredients:
Major suppliers:
Methods of preparation, cooking and production:
Origins and cultural background and issues:
Presentation styles:
Service styles:
Suitability for different customers:
Typical or suitable accompaniments and garnishes:

Recipe 2:
Ingredients:
Major suppliers:
Methods of preparation, cooking and production:
Origins and cultural background and issues:
Presentation styles:
Service styles:
Suitability for different customers:
Typical or suitable accompaniments and garnishes:

Recipe 3:
Ingredients:
Major suppliers:
Methods of preparation, cooking and production:
Origins and cultural background and issues:
Presentation styles:
Service styles:
Suitability for different customers:
Typical or suitable accompaniments and garnishes:

Recipe 4:
Ingredients:
Major suppliers:
Methods of preparation, cooking and production:
Origins and cultural background and issues:
Presentation styles:
Service styles:
Suitability for different customers:
Typical or suitable accompaniments and garnishes:

Recipe 5:
Ingredients:
Major suppliers:
Methods of preparation, cooking and production:
Origins and cultural background and issues:
Presentation styles:
Service styles:
Suitability for different customers:
Typical or suitable accompaniments and garnishes:

Project 2

For this project, you are to complete both parts below.Some research may be required.

1. You are to research what produce in Australia is linked to each season in the table below.

Season	Examples of Produce in Australia Linked to Season
Spring
Summer
Autumn
Winter

1. In the table below, list 3 typical foods and wines from your local area.

Name of Local Area:
Typical Foods	Typical Wines
1.
2.
3.

Project 3

Research the Australian Dietary Guidelines and answer the questions in the table below.

Source of Australian Dietary Guidelines:
What are the 2 things Guideline 1 suggests to achieve and maintain a healthy weight?
What are the 5 food groups identified in Guideline 2?
What does Guideline 3 suggest you should limit?
What does Guideline 4 want us to encourage, support and promote?
What does Guideline 5 want us to do?

Project 4

For this project, you are to complete the following tables to describe the set up for 3 different function set-ups.

Function 1:
What table configuration would you use for this function?
What decorations would you use?
What napkin fold would you use?
Draw a diagram of how you would set up the table (or set it up and take a photo and attach) - include linen set up, positioning of glassware, cutlery and crockery.

Function 2:
What table configuration would you use for this function?
What decorations would you use?
What napkin fold would you use?
Draw a diagram of how you would set up the table (or set it up and take a photo and attach) - include linen set up, positioning of glassware, cutlery and crockery.

Function 3:
What table configuration would you use for this function?
What decorations would you use?
What napkin fold would you use?
Draw a diagram of how you would set up the table (or set it up and take a photo and attach) - include linen set up, positioning of glassware, cutlery and crockery.

Scenario

Using the menu below, answer the questions that follow.

1. Provide feedback below about the menu. Include what you like about the current menu and what you would include to improve it.

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2. Complete the table below to suggest three new menu items for the existing menu ensuring this is based on current and emerging food service trends and customer preferences.

	Menu Item	Price
Large Plate
Side
Dessert

3. From the menu provided, list suitable items for each category for a customer who is a vegetarian.

	Vegetarian Option
Small Plate
Large Plate
Side
Dessert

4. For a vegan customer, choose one menu item from the small plates category that can be varied to suit their dietary requirements.

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5. In the table below, weekly amounts sold per menu item are included. Answer the questions that follow.

Menu Item	Amount sold per week
Small Plates
Mixed Olives	148
Za'atar Bread	578
Torched Burrata	296
Kingfish	274
Corn of the cobb	380
Wood-fired cabbage	406
Grilled lolligo calamari	547
Jerusalem artichoke	110
Larger Plates
Wood-fired eggplant	152
Roasted cauliflower	186
Smoked duck breast	212
Tabil wood-fired half chicken	424
Barramundi	309
Porterhouse	408
Sides
Fried potato	560
Leafy salad	521
Dessert
Chocolate nemesis	316
Sticky date pudding	209
Rhuburb kataifa	172

A.What is the top selling dish in each category?

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B.What is the lowest selling dish in each category?

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