Learn how to produce a menu correctly and understand the different factors to consider during development.
Validated by Occupational Awards Ltd.
£25.00
Payment taken at next step
If you would like to purchase a course for multiple people, please contact us on 01287 640062 or info@foodsphere.co.uk so we can process a bulk course order for you.
What will the course cover?
Recognise what meals are offered in different types of venues
Describe the different types of menus
Outline how to use seasonal food in a menu
Consider the type of service when constructing a menu
Understand how cooking times play a role in planning a menu
Summarise how location and staffing should be considered when planning a menu
Identify menu trends when constructing a menu
Explain how cost and competition should be considered
List how the occasion can have an influence on the menu
Define what information should be included on a menu
Describe the different diets which need to be examined when producing a menu
Recognise the allergens which should be clearly labelled on a menu
Summarise how to cost a menu
Explain how to produce a balanced, varied, attractive menu
