Menu Planning

Overview

Framework:
RQF
Level:
Level 1
Unit No:
F/504/7631
Credits:
2
Guided learning hours:
20 hours

Assessment Guidance

Portfolio of Evidence

For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.

Unit Learning Outcomes

To view the assessment criteria and any additional content, please expand the relevant learning outcome below.

1 — Know how to plan menus.

Assessment Criteria

  • 1.1
    State how a menu is used as a planning tool.
  • 1.2
    Identify the factors to be considered when planning menus.
2 — Be able to plan a menu.

Assessment Criteria

  • 2.1
    Plan a simple menu for a given situation.
3 — Understand how to calculate the cost of main course.

Assessment Criteria

  • 3.1
    Identify the food costs for a given main course.
  • 3.2
    Calculate cost of ingredients for a single portion of a given main course.
  • 3.3
    Identify costs, other than ingredients, which need to be added to calculate selling price.
  • 3.4
    State how the need for profit influences pricing decisions.