Introduction to Menu Planning and Design
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.
- 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
- - 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
An extended reading list will be supplied by the tutor at commencement of the module. This will be updated annually.