Both groups will have a mise en place/prep day today, preparing 4 portions of each dish.
Feedback will be provided by tutor and peers, with the feedback forms kept for recipe improvements in class.
After this practice occasion (and subsequent occasions), your tutor will assist your group to improve your menus based on the feedback received. In particular, focusing on:
- Amending and improving recipes.
- Ensuring ingredient measurements and recipe yields are accurate.
- Improving timings and techniques.
- Improving presentation.
- Improving consistency in plating and portion sizing.
Self-Directed Learning
- Continue working on written assessment, responding to feedback from Checkpoint. 1
- Calculate food costings for all recipe components for one complete menu item.
Cook and Serve Day
Group 1 cooks and presents their dishes during this session, with Group 2 helping to clean up and providing feedback.
Self-Directed Learning
Watch an episode of MasterChef – the Professionals as inspiration for high-end commercial cooking. (More episodes are available on that channel.)
Cook and Serve Day
Group 2 cooks and presents their dishes during this session, with Group 1 helping to clean up and providing feedback.
Self-Directed Learning
Research different plating techniques to decide if any improvements can be made to how your dishes are plated.
Spend some time watching the following videos to help improve on your plating skills!
- Review the practice session (Occasion 0)
- Read and respond to the feedback from your tutor and peers.
- Note any improvements, amendments, yields etc. so recipes can be improved, amended and made more accurate.
- Carry out a stocktake and produce a new order sheet for Occasion 1.
Self-Directed Learning
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Update recipe costings for any amended recipes and amend workplans for timings, sequence of prep etc.
Exercise 11 - Menu Card
In your groups, design a menu card for your complete menu. Keep the menu to one page only and use good menu design principles covered in earlier deliveries (you can find information in the Course 1 resource book).
Remember to make menus:
- Clear and easy to read.
- Appropriate for the type of restaurant and customers it has been designed for (font, graphics, colours etc.)
- Worded simply and briefly.
- Correctly spelled.
Get feedback from your tutor and peers on the design. When it is done print out a copy for the next occasion presentation, or post it in the class discussion forum.
Self-Directed Learning
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Continue working on Tasks 1-5 of written assessment – add recipe cards, costings and menu card.
