Task 2
Task 2: Develop a seasonal à la carte menu (background information)
You can choose to develop a seasonal à la carte menu for your workplace or training organisation, or use the scenario information provided.
If choosing to develop a menu for your workplace or training environment, it must have appropriate and adequate equipment, facilities and staff for this menu style. For example, if you work in a café or fast food establishment then it will be difficult to create an à la carte menu for this task because you don’t offer this type of food.
Complete all tasks.
Scenario information
You are developing a new winter à la carte dinner menu for Ashton’s, a casual dining restaurant that seats 60 customers. The menu items are presented under four sections: starters, entrée, main course and desserts. All meals are served plated to the table by service staff. The restaurant caters mainly for adults ranging from 25 to 45 years old. It’s located in a middle-class area with a significant population of office, business and management professionals. The population is very culturally diverse, predominantly European and Asian cultural backgrounds. The restaurant owners have noticed a steady trend towards customers preferring healthier meal options (mainly low-fat, low-sugar options) and increasing requests for vegetarian menu options.
Customers do not tend to spend more than one and a half to two hours in the restaurant during dinner service. On average, 70% of customers order two courses: entrée/starter and main course or main course and dessert. Only 20% order three courses.
The current menu is broken down into four sections.
Starters – snacks, dips, shared platters, breads, etc.
Entrées, salads and light meals
Main course
Dessert
The menu style is modern Australian with dishes from a wide variety of cuisines, including Malaysian, Chinese, Thai, Italian and Greek. Some dishes offered during the winter months are influenced by German and Hungarian cuisines.
Prices range from $10 to $15 for starters, $12 to $18 for entrées, $22 to $35 for main course and $10 to $15 for desserts. The restaurant has found that customers are resistant to dishes outside of these price ranges unless they can see value for money, or the dish is rare or unique.
There are five staff rostered in the kitchen most nights of the week: the chef, two cooks (two years’ and five years’ experience post-apprenticeship), one second-year apprentice and a kitchen hand. The following equipment is available in the restaurant kitchen.
Large equipment
Small equipment
Two ovens
Four open-range stove-top burners (one is a wok burner) above one oven
One griddle and two open-range stove-top burners above the second oven
One salamander
One double-vat deep fryer
One combi oven (convection and steam)
One 20 litre floor-mounted planetary mixer
Walk-in coolroom, dry store area and large double-door freezer
Hot bain-marie with under-display plate warmer
Cold bain-marie with under-display refrigeration cabinet
Food processer and blender
Microwave oven
Slicer
Mincer
Pasta machine –
Task 2.1
Task 2.1 Develop a seasonal à la carte menu
Brainstorm or research a range of ideas for your menu. Make sure you include at least one seasonal dish.
Develop a rough draft of your menu.
Go to your ‘Course files’ and open SITHKOP002 Menu checklists template and assess the feasibility of at least six dishes by completing the Feasibility checklist. Choose dishes from a variety of courses within the menu.
Using the same template assess the culinary and nutritional balance for each dish evaluated in the previous task and complete the Culinary and nutritional balance checklist.
Finally, assess the feasibility and balance of the overall menu by completing the Menu evaluation checklist.
Modify your draft menu (if necessary) to overcome any issues identified when checking feasibility and balance.
Prepare, cook and present at least two
Feasibility checklist
Dish name 1: Dish name 2: Dish name 3:
Feasibility criteria Yes / no & comments Yes / no & comments Yes / no & comments
Does the dish match the organisation’s menu type, service style and cuisine?
Is the dish suitable for customer profile?
Is the dish unique to create an edge over competitors?
Does the dish match kitchen staff skill levels?
Is there adequate small and large equipment?
Are key ingredients seasonally available?
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