05 diseases menu exercise

Competency 16 Menu Planning

Please turn computers on(and off at the end of each class)

Critical eye on the menus at stage

Critical eye on the menus at stage

• Your second stage:• Intro class is October 20th

– Bring cover letter & resume• Dates: from November 30th to December 28th

• Stage return in January

Comments on last class’ menus

• MS Word initiation completed• Well varied, repetitions avoided• Accurate descriptions• Needs of clientele well understood– No meat– White meat– Fish– High fiber

Comments on last class’ menus

• Do not thrust spellcheck • Capital letters only in titles and only in

“major” words• Low fat is tricky: add flavor & look out for

hidden fat• Save details for kitchen menu• From now on layout of DR menu will be

important

Group snapshot #2

Food related diseases

• Obesity• Diabetes• Cardiovascular

condition• Cancer• Osteoporosis

• Scurvy• Celiac• Crohn's• Allergies• Gout

Research

• Nature of disease• Symptoms• Food that prevent or cause

• Present your findings to the class

Family Restaurants

• Description?• Clientele?• Popular Foods?• Impact on menu composition?• Impact on menu writing?

Family Restaurant

• In teams of two, prepare a Table d’hôte menu for a small family restaurant in the Dollard des Ormeaux area.

• Email two versions of the menu:– Dining room version– Kitchen versionmvezina@lbpearson.ca