Menu Planning Level 1 - Gateway Qualifications

Overview
Unit Learning Outcomes

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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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