Commercial Cooking 10, 20, 30

(a)	Describe the types of menus such as static, cycle, market and hybrid.
(b)	Provide examples of information commonly found on menus such as: origin (e.g., the sources of ingredients, such as the name of the farm or market); grade or quality (e.g., Canada AAA beef); fresh (e.g., not frozen, canned or dried); home-made (e.g., not produced outside the food service establishment); organic; cooking methods (e.g., grilled, roasted and pan-fried); size and portion; price; and, images and photos.
(c)	Differentiate between a classical menu (e.g., seventeen courses) and a modern menu (e.g., three or four courses).
(d)	Examine the different types of courses (e.g., hors d’oeuvres, soup, fish, main and dessert) included on a menu.
(e)	Investigate the cost of ingredients required for various recipes and menus.
(f)	Discuss how items are purchased from a menu (e.g., à la carte, semi à la carte and table d’hôte/prix fixe).
(g)	Examine the relationship between menu type and resource allocation (e.g., facility and equipment, staff and ingredients).
(h)	Investigate factors that influence the type of menu an establishment requires, including: clientele (e.g., hotel, institution, school, catering operation, fast-food and full-service restaurant); customer preference; meals that will be served (e.g., breakfast only, all three meals, and dinner); types of cuisine type of menu; and, courses served.
(i)	Examine factors (e.g., sustainability, availability of ingredients, consumer demand, trends and dietary preferences) that influence menu choices.
(j)	Analyze menus (e.g., static, cycle, market and hybrid) for a variety of budgets, consumer preferences and types of services (e.g., à la carte, semi à la carte and table d’hôte/prix fixe).
(k)	Create a menu, applying menu planning principles such as: balance; flavours, textures, shapes and sizes of food; variety; aesthetics; nutritional quality; costs and production; and, customer satisfaction.
(l)	Develop criteria to assess the menu.

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