Employability and Enterprise

Agriculture, Environment & Animal Care

Vocational Qualifications

Catering, Hospitality & Leisure

Vocational Qualifications

Childcare & Education

Access to HE
Apprenticeships
Pre-Access to HE
Vocational Qualifications

Construction, Engineering & Manufacturing

Access to HE
Vocational Qualifications

Creative, Design & Digital

Access to HE
Vocational Qualifications

Education & Training

Professional Development

Hair & Beauty

Vocational Qualifications

Health, Science & Social Care

Access to HE
Apprenticeships
Pre-Access to HE
Vocational Qualifications

Life Skills & Progression

Personal & Social Development

Personal and Professional Development

Personal & Social Development
Professional Development
Vocational Qualifications

Public & Protective Services

Access to HE
Vocational Qualifications

Safeguarding & Wellbeing

Supporting SEND

Personal & Social Development
Professional Development

Transport & Logistics

Access to HE
Vocational Qualifications

Overview

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

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

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.

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