Dietary & Cultural Needs Preparation

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

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