Overview
Assessment Guidance
Portfolio of Evidence
Unit Learning Outcomes
1
Know how to plan menus.
Assessment Criteria
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1.1State how a menu is used as a planning tool.
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1.2Identify the factors to be considered when planning menus.
2
Be able to plan a menu.
Assessment Criteria
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2.1Plan a simple menu for a given situation.
3
Understand how to calculate the cost of main course.
Assessment Criteria
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3.1Identify the food costs for a given main course.
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3.2Calculate cost of ingredients for a single portion of a given main course.
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3.3Identify costs, other than ingredients, which need to be added to calculate selling price.
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3.4State how the need for profit influences pricing decisions.
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