A menu is one of the first opportunities a restaurant has to make a good impression.
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Learning Outcomes - Module 5
12.1 Plan complex menus for a variety of commercial hospitality operations. (6 credits)
12.2 Prepare, cook, and evaluate complex menus for a variety of commercial hospitality operations. (12 credits)| Week 1 |
Introduction. |
Researching menu options | Finalising menu options. Draft standard recipes |
Peer reviews. Ingredient orders. Work plans, mis en place. |
Plate styling sketches. Recipe costings. |
|---|---|---|---|---|---|
| SDL | Key points for Task 1. Menu ideas & images to fit brief |
Draft Task 2. Planning and researching menu options. |
Complete Tasks 1 & 2. Complete initial standard recipe cards |
Complete and print out recipe cards and work plan. Checkpoint 1. Tasks 1 & 2. |
Complete plate design sketches. Videos- plating techniques. |
| Week 2 | Occasion 0. Both groups Mise en place day. (4 Covers) |
Occasion 0. Cook & Serve day- Group 1. |
Occasion 0. Cook & Serve day- Group 2. |
Occasion 0 Review. |
Create menu cards. |
| SDL | Work on Assessment. Respond to checkpoint. Food costings. |
Watch Master Chef episode-the professionals. | Research different plating techniques. | Update recipe costings, workplans etc. | Continue working on assessment Tasks 1-5. |
| Week 3 |
Occasion 1. |
Occasion 1. Cook & Serve day- Group 1. |
Occasion 1 Cook & Serve day-Group 2. Summative- OneNote self-reflection journal for Occasion 1. |
Occasion 1 Review. Formative Assessment-Submit to Checkpoint 2. Tasks 3-5 |
Continue with improvements to recipes & work plan, costings etc. |
| SDL | Complete draft of Assessment Tasks 1-5 | Group 1-OneNote self-reflection C12.1 Group 2- Written feedback on dish presented. |
Group 2- OneNote self-reflection C12.1 Group 1- Written feedback on dish presented |
Update recipes for Task 3. Recalculate food costs and selling price. |
Watch Great British Menu episode. |
| Week 4 | Occasion 2. Both groups. Mise en place day. (12 covers) | Occasion 2. Cook & Serve day- Group 1. |
Occasion 2. Cook & Serve day- Group 2. |
Occasion 2. Review | Continue with Improvements, costings etc. in response to feedback. Submit Assessment 12.1 Tasks 1-5. |
| SDL | Respond to Checkpoint feedback- Assessment Tasks 1-5. | Group 1- OneNote self- reflection C12.2 Group 2- written feedback on dish presented. | Group 2-OneNote self-reflection C12.2 Group 1-Written feedback on dish presented |
Complete recipes for Task 3. Recalculate food costs. Calculate and evaluate selling price. |
Complete Tasks 1-5 and submit assessment. |
| Week 5 | Occasion 3. Both groups Mise en place day. (20 covers) |
Occasion 3.Cook & Serve day- Group 1 | Occasion 3. Cook & Serve day-Group 2 | Occason 3 Debrief. Summative- OneNote self-reflection journal for Occasion 3 |
Review and feedback on course 12. Complete assessment work. |
| SDL | Written Assessment. | Group 1-OneNote self-reflection C12.3 Group 2-Written feedback on dish. | Group 2-OneNote self-reflection C12.3 Group 1-Written feedback on dish. | Complete any outstanding OneNote reflection journals & FERS | Watch Kitchen Nightmares-recognising & fixing kitchen problems. |
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