Commercial Cooking 10, 20, 30
COOK6C
Module 6C: Inclusive Menu Options (Optional)
Outcome
Investigate the importance of menu options for a variety of dietary considerations.
Indicators
(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. |
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