Reference no: EM131442568
Assessment 1:
Identify and evaluate the food preferences of particular customer groups Explain your restaurant location
1. Write a modern Australian la carte menu , Write a brief outline to describe the base line of your menu
Cover the below points:
1. What's your business's current customer profile?
2. What are your customers' food preferences?
3. What sources of information did you use to determine your choices? https://student.cookingthebooks.com.au/tafes/
https://student.cookingthebooks.com.au/Pantry/Index#, recipe ripper
https://sso2.holmesglen.edu.au , Brigtspace
https://www.youtube.com/channel/UCPnPnLiknklPy0i_QJOFkUw
2. Write a modern Australian la carte menu, which contains
6 entrees
6 mains
5 desserts
Present this on an appropriate card as you would present to a guest in your restaurant using appropriate formatting, spelling, naming standards, pricings etc.
3. Costing
Complete 3 standard recipes using the cooking the books program, www.cookingthebooks.com.au
https://student.cookingthebooks.com.au/Pantry/Index#
https://sso2.holmesglen.edu.au , see Brigtspace for tutorials
https://www.youtube.com/channel/UCPnPnLiknklPy0i_QJOFkUw
1 for entrée
1 for main course 1 for dessert
Use these pricings for the pricelist on you're a la carte menu
4. Fill out a culinary balance sheet
Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used
https://sso2.holmesglen.edu.au , see Brigtspace
5. Create a written feedback form that can be filled out by clients as part of the billing procedure
Presented on an appropriate card as you would present to a guest in your restaurant using appropriate formatting, spelling, naming standard etc.
Assessment 2:
1. Write a 6 course Degustation menu for a set price
Design this from you're a la carte menu card using appropriate menu sequencing and balancing
Present this on an appropriate card as you would present to a guest in your restaurant, using appropriate formatting, spelling, naming standards, and a set cost
www.student.cookingthebooks.com.au/RecipeMenu/Index
2. Fill out a culinary balance sheet
Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used
https://sso2.holmesglen.edu.au , see Brigtspace
3. Complete a standard yield test
Using a vegetable on your menu, complete a yield test on the cooking the books program, this yield should be used in your standard recipe costing
https://student.cookingthebooks.com.au/YieldTesting/Index
https://www.youtube.com/channel/UCPnPnLiknklPy0i_QJOFkUw
Assessment 3:
Write an Ethnic based cuisine, Buffet style menu
1. You have a special request for a function in your restaurant , the request is for an ethnic buffet, write a function brief for context for the menu and options
You will need to decide on a style of cuisine to suit, and write a full buffet menu Including, entrees, mains and desserts
Ensure you have various serving temperatures, Vegetarian and dietary options, various protein options, salads and sides, condiments etc
2. Supply a butcher's yield test using cooking the books program, using a protein from your buffet menu
https://student.cookingthebooks.com.au/YieldTesting/Index
Assessment 4:
Write a Seasonal, Table d'hôte menu
1. Write a brief statement about the season used and your reasons for picking that particular season, ensure that all seasonal items are from the referred season
2. Write a seasonal Table d'hôte menu that has options for:
3 entrees
3 main courses
3 desserts
3. Complete a culinary balance sheet for your menu
Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used
https://sso2.holmesglen.edu.au , see Brigtspace
4. Complete 3 standard recipes for your Table d'hôte menu using the excel "standard recipe card " in Brigtspace
https://sso2.holmesglen.edu.au , see Brigtspace
Use these costing to develop a price for your Table d'hôte menu
Assessment 5
Write a Cyclical menu
1. Write a 7 day cycle menu that encapsulates a captured environment
2. Pick a captured environment and write a brief statement about the environment and your reasons for picking that particular environment
3. Write a menu that is nutritionally and culinary balanced Nutritional information
Print the off the cooking the books program https://student.cookingthebooks.com.au/Pantry/Index
4. Fill out a culinary balance sheet
Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used
Assessment 6
1. Write a set menu
Write a set menu with 3 choices for a quick business lunch held in your venue for 50 people
2. Complete standard recipes
Complete standard recipes for the 3 dishes using cooking the books
3. Fill out a culinary balance sheet
Ensure different methods of cookery are used, different ingredients, colours, textures and cooking temperatures are used
4. Staff allocation for menu
You have allocated the amount of staff required for this function to be 1 head chef for 6 standard hours
1 chef de parte for standard 6 hours
1 2nd year apprentice standard for 6 hours 1 kitchen hand for standard 4 hours
Use the fair work Australia website: https://www.fairwork.gov.au/ to find the appropriate award and cost the labour needed
Supply a breakdown of labour cost
5. Desired profit margins, mark-up procedures and rates
Create a pie chart and list the costs associated with doing this function: https://www.meta-chart.com/pie: include your food cost percentage (from your standard recipes), (your labour cost calculations), list the other overheads, rent (https://www.realcommercial.com.au/) utilities and your profit margins, etc. etc. This should all be calculated out from your sales price of the set menu
Assessment 7
1. Create a meeting agenda
1. Create a regular interval meeting agenda, listing appropriate questions to discuss feedback and methods of implementing feedback into menu items
(Google search "meeting agenda templates ")
Attachment:- Culinary Balance and Standard Recipe Card.rar