Commercial Cooking 10, 20, 30

(a)	Identify reasons for including menu options to address personal, cultural or medical dietary preferences.
(b)	Research menus and recipes that include menu options for consumers with dietary preferences.
(c)	Examine the legal issues within the food service industry linked to dietary preference (e.g., peanut and shellfish allergies) and related food safety procedures (e.g., cross-contamination and signage on buffets and menus).
(d)	Analyze the benefits and challenges of offering inclusive menu options.
(e)	Discuss establishments (e.g., restaurants, school cafeterias, hospital and long-term care facilities) that would offer menu options to meet the needs of clients and customers.
(f)	Design a menu that includes menu options to address dietary preferences, considering factors such as budget and pricing, sustainability and access to local suppliers for ingredients.
(g)	Consult resources such as Canada’s Food Guide and Eating Well with Canada’s Food Guide-First Nations, Inuit and Métis to develop menu options.
(h)	Select and prepare menu options to address dietary preferences.
(i)	Create labels for each menu item to specify ingredients for customers and clients.
(j)	Calculate the cost of recipes and the selling price of menu options.
(k)	Reflect on the prepared menu and document suggestions for improvements.