SIT40413-Certificate IV in Commercial Cookery

Your client has requested your catering company, to compile a cyclic menu for the following week for a seminar, which will include lunch. Include garnishes to ensure that all dishes will be presented in an appetising and attractive manner
 
1. For this part of the assignment you will need to work in groups of 3 students. You will need to Liaise with your team and Trainer to identify and confirm customer requirements to compile a cyclic menu.

a. In total you will need to compile 5 menus each with 3 courses, to be used from Monday to Friday (see template). 

b. The dishes will need to be balance and you will need to use correct terminology when writing the menus. The will also need to be varied, as your clients will be the same each day.

c. Your will also have to take into account the fact that some of your clients include people who are on a gluten free diet. 

d. As Friday’s part of the seminar on will be about health, the client has requested that Friday menu use only healthy options and healthy methods of cookery

You are required to demonstrate skills in:

• communication to liaise with health and other professionals to determine the special diet requirements of customer groups

• critical thinking to:

• evaluate diet related health problems and design menus which provide variety

• analyse the success of special menus

• initiative and enterprise to choose products that provide high yield

• learning to continually seek information on emerging dietary trends

• literacy to:

• read and interpret complex details of health related problems and cultural meal requirements

• research emerging dietary trends

• write comprehensive menus, meal plans and recommendations for cooking methods

• numeracy to:

• determine portion sizes and portion yield from ingredients

• calculate the cost of producing dishes for menus and meal plans

• planning and organising to access and sort all information required for menu design and to coordinate

a timely and efficient development process

• problem-solving to identify budgetary constraints and adjust menus to include the most cost effective

options

• self-management to take responsibility for the design of menus and meal plans

• teamwork to invite and consider the input of health and other professionals in the menu planning

process

• technology to use computers and software programs to cost and document menus and meal plans.