Dietary & Cultural Needs Preparation
Prepare Menu for Dietary & Cultural Needs
Project Instructions
The assessment activity requires students to:
- Complete Project A and B
- Complete all tasks after each project
Answer all questions
Documentation can be submitted electronically or paper-based.
Project A- Menu
This assessment requires you to develop and cost 6 menus or meal plans that meet different special dietary requirements of customers.
Format-
- At least one menu must be a cyclic menu.
- Remaining 5 menu can be of other formats, for example, à la carte, set, daily, seasonal, Cyclic, degustation, Buffet / Function.
Special Requirements-
- Two of the menus or meal plans must address the special dietary requirements of different customer groups listed in Appendix 2
- Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements listed in Appendix 2
- Two of the remaining Menus should address any TWO of these two requirements-
-
- Children
- Elderly
- International Tourists
-
Feedback-
- All menus must be evaluated by obtaining at least two of the types of feedback listed in Appendix 2 for each menu.
Menu Template-
Menu overview template -Refer to Appendix-3
Daily meal plan and checklist
Refer to Appendix 4
Menu Costing
Refer to Appendix-5
Project B- Research a contemporary/emerging dietary trend or regime
This assessment requires you to research a contemporary/emerging dietary trend or regime.
Examples-Vegetarian/vegan / Paleo/ Low carb /Flexitarian.
Appendix
Appendix1- Instructions.
Appendix 2-
- List Special dietary requirements- Lactose free/ Coeliac / Low fat.
- List of Cultural or religious dietary requirements – Halal / Hindu
- List of Customer groups addressed- Adolescents / Athletes / Children / Defence forces
- Methods of Evaluation-Feedback / Customer surveys.
Appendix 3
Menu overview template
Menu overview
Appendix 4- Daily meal plan and checklist
Appendix 5- Menu Costing