Foodsphere

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