Design a creative 2-course vegetarian menu based on chosen ethnic cuisine with added focus on sustainability, healthier eating, allergen awareness and minimising food wastage.Illustrate the technical development of your selected menu items to suit professional food production for a local, modern market.

ASSIGNMENT TASK

You are required to prepare detailed documentation for a professional technical development report in an e-portfolio format (PebblePad).

• Complete all provided templates in your e-portfolio.

• Design a creative 2-course vegetarian menu based on chosen ethnic cuisine with added focus on sustainability, healthier eating, allergen awareness and minimising food wastage.

• Illustrate the technical development of your selected menu items to suit professional food production for a local, modern market.

• Explain the importance of using standardised documentation/procedures to support effective kitchen management i.e. link to referenced research and key theories

Focus on academic standards, quality of content and attention to detail

Week-1, Introduction

1.1: Setting the scene
Provide a brief introduction including your chosen cuisine and target market? (supported by referenced research)?

1.2: Aim & Objectives
State aim & objective of this assignment element (use bullet points).?

1.3: Standardisation
Explain the importance of using standardised documentation/ procedures in professional food production?

1.4: Learning Evaluation
Things I have learnt during this session that I did not know before?

Week 2: Vegetarian Menu
2.1: Creative Menu
Design of a creative 2-course vegetarian menu based on your researched ethnic cuisine?

2.2: Justification/ Considerations
Focus on healthier eating, allergen awareness and minimising food wastage?

2.3: Learning Evaluation
Things I have learnt during this session that I did not know before?

Week 3: Practical Workshop: SOUPS
3.1: Learning evaluation
Things I have learnt during this session that I did not know before?

3.2: I would like to learn more about (e.g. specific techniques)?

3.3: Photo: 1 ?
Tittle: ?
Week: ?
Description: ?

3.4: Photo: 2 ?
Tittle: ?
Week: ?
Description: ?

Week 4: Practical Workshop: STARTERS
4.1: Learning evaluation
Things I have learnt during this session that I did not know before?

4.2: I would like to learn more about (specific techniques)?

4.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

4.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 5: Practical Workshop: MAINS

5.1: Learning evaluation
Things I have learnt during this session that I did not know before?

5.2: I would like to learn more about (specific techniques)?

5.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

5.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 6: Practical Workshop: SIDE DISHES

6.1: Learning evaluation
Things I have learnt during this session that I did not know before?

6.2: I would like to learn more about (specific techniques)?

6.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

6.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 7: Practical Workshop: DESSERTS
7.1: Learning evaluation
Things I have learnt during this session that I did not know before?

7.2: I would like to learn more about (specific techniques)?

7.3: Photo 1: ?
Tittle: ?
Week: ?
Description: ?

7.4: Photo 2: ?
Tittle: ?
Week: ?
Description: ?

Week 8: PROGRESS CHECK
Please reflect on your own performance, quality of work and areas for improvement.
8.1: Strengths?

8.2: Areas for Improvement?

8.3: Action Plan?

Week 9:

Recipe: 1
9.1: Dish?
Yield: ?
Ingredients list: ?
Quantity: ?
Production Method: ?
Recipe: 2
9.2: Dish?
Yield: ?
Ingredients list: ?
Quantity: ?
Production Method: ?

9.3: Dish Design Blueprints
Photo 1: ?
Tittle: ?
Week: ?
Description: ?

9.4: Dish Design Blueprints
Photo 1: ?
Tittle: ?
Week: ?
Description: ?

Week 11:

11.1: Costing Sheet 1
Dish: ?
Ingredients List for your recipe
Ingredient Purchase Unit Cost Purchase Unit Quantity for 10 Portions Cost for 10 Portions

Food Cost
Miscellaneous Cost
Total Cost
Cost per 10 Portions: ?
Cost Per Portion: ?
Individual Dish Selling Price: ?
Calculate the individual dish selling price (GP% based on your market): ?

11.2: Costing Sheet 2
Dish: ?
Ingredients List for your recipe
Ingredient Purchase Unit Cost Purchase Unit Quantity for 10 Portions Cost for 10 Portions

Food Cost
Miscellaneous Cost
Total Cost
Cost per 10 Portions: ?
Cost Per Portion: ?
Individual Dish Selling Price: ?
Calculate the individual dish selling price (GP% based on your market): ?

11.3: QUALITY EVALUATION

11.3.1 Quality Evaluation
Dessert
Development Stage
Overall Eating Quality

Grade the overall quality of the produced dish using a scale of 1 – 5

1 – Unacceptable

2 – Just Acceptable

3 – Acceptable

4 – Good

5 – Excellent

Sensory assessment

1. Grade the individual sensory characteristics of the dish.
2. Describe the sensory characteristics of the produced dessert.

Colour Texture Flavour Aroma
(1) Rating 1 – 5
(2) Sensory Vocabulary

11.3.2: Quality Improvement
Modifications/ recommendations for quality improvement?

11.4.1 QUALITY EVALUATION
Quality Evaluation
Dessert
Development Stage
Overall Eating Quality

Grade the overall quality of the produced dish using a scale of 1 – 5

1 – Unacceptable

2 – Just Acceptable

3 – Acceptable

4 – Good

5 – Excellent
Sensory assessment
1. Grade the individual sensory characteristics of the dish.
2. Describe the sensory characteristics of the produced dessert.

Colour Texture Flavour Aroma
(1) Rating 1 – 5
(2) Sensory Vocabulary

11.4.2: Quality Improvement

Modifications/ recommendations for quality improvement?

Week 12: Conclusion
12.1: Reflective Summary
Provide a reflective summary of the dish development process and of the overall learning experience?

12.2: References
List all sources of your researched information below in alphabetical order to the required referencing standard?

Last Completed Projects