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