Menu Planning Design and Production
To enable students to build on their menu and advanced dishes planning, design and production knowledge. Students will also develop an understanding of staffing strategies for operational roles in a commercial hospitality environment.
- Learning Outcomes
- 1: Plan, design and produce advanced dishes and menus suitable for implementation in a
commercial hospitality environment
2: Demonstrate an understanding of and select staffing strategies to meet performance
targets in a commercial hospitality environment.
3: Monitor and maintain appropriate standards of professional behaviour and practice in the
- - Apply menu planning knowledge, research and plan menus and dishes from appropriate
sources, balanced menu knowledge ( Nutrition, colour, flavour, texture, smells)
- Establish the correct food cost and selling price for a menu
- Preparation and presentation of : complex larder dishes, complex meat dishes, complex
vegetable dishes, complex pastry dishes, complex desserts; to meet industry standards
- Staffing, mis en place, staff training, product and ordering requirements for menu
- Plan, cost, prepare, cook & present a themed banquet
- Menu evaluation and review of key performance indicators of the themed banquet
- Communication with staff to meet desired operational outcomes
- Analyse and apply staffing strategies such as training, roster writing and implementation
- Manage conflict in the workplace
- Apply recommendations in relation to improvement and implementation of processes
- 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.