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COOK505 – Introduction to Menu Planning and Design

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Module code
COOK505
Module title
Introduction to Menu Planning and Design
Prescription
To introduce students to the skills and knowledge to plan, develop and design menus and advanced dishes for implementation in a commercial hospitality environment. Students will prepare and present the advanced dishes and will also investigate current food and industry trends with a focus on healthier foods, special diets and dietary requirements for menu planning.
Programmes
  • RS1701
NZQA Level
Level 5
NZQA Credits
15
Delivery method
  • Web-Enhanced
Learning hours
Total learning hours
150
Resources required
Learning Outcomes
1: Demonstrate an understanding of food and industry trends relating to healthier foods,
special diets and dietary requirements and plan special diet options for a menu.

2: Plan, develop, design and produce advanced dishes and menus suitable for
implementation in a commercial hospitality environment.

3: Monitor and maintain appropriate standards of professional behaviour and practice in the
workplace.
Content
- Menu planning: research and plan menus from appropriate sources; balanced menu
knowledge (Nutrition, colour, flavour, texture, smells, special diets)
- Sustainable practice in menu planning, design, and production
- Advanced dishes: design, prepare and present complex larder dishes, complex meat dishes,
complex vegetable dishes, complex pastry dishes, complex desserts
- Apply Industry Skills -
- Understanding Recipes ( weighing, measuring and method),
- Effective use of Kitchen Equipment,
- Correct commodity selection and knowledge,
- Associated Culinary Terms,
- Food safety and nutritional knowledge
- Health, safety and hygienic practices in a commercial kitchen
- Professional practice and behaviour: Reliability, time management, problem solving, cultural
understanding and diversity, staff management skills, communication skills, teamwork,
professional appearance and personal behaviour
Teaching and Learning Strategy
Practical - tutor and guest tutor-led demonstration and application in a practical context; includes team work, time management skills, recording of evidence via ePortfolio, peer and tutor feedback incorporating current industry standards and modelling of professional practice and behaviour.

Theory - includes face-to-face, web-supported lectures and tutorials; use of 'Moodle' and the internet for research; guest tutors; project-based learning.
Assessment Criteria
The portfolio is comprised of multiple assessment tasks. To pass this module all tasks must be submitted and an overall minimum pass mark of 50% is required.
Learning and Teaching Resource
- Two fully-equipped commercial kitchens and a production kitchen incorporating a range of
facilities and commercial catering equipment
- An operational commercial training restaurant
- Online resources accessible in all classrooms and in the restaurant
- Evidence portfolios

Required Text:
An extended reading list will be supplied by the tutor at commencement of the module. This will be updated annually.

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