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

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.