Commercial Cooking 10, 20, 30

(a)	Determine the type of event and theme.
(b)	Calculate the budget for the event, including cost of recipes and selling price of menu items.
(c)	Develop a management plan, including staffing requirements and clean up plan.
(d)	Create an inclusive menu with a minimum of three courses including a starter, main course and dessert for service that considers: type of event and theme; ingredients; required staff and equipment; beverages; place settings; and, complementary ingredients and courses.
(e)	Execute the chosen menu incorporating food presentation and plating techniques, taking into consideration: composition; balance; colour; shapes; texture; flavour; and, unity.
(f)	Reflect on how food practices (e.g., composting, recycling and minimizing food waste) impact the environmental footprint.
(g)	Assess the event plan and execution based on developed criteria.
(h)	Practise food safety standards in the selection, handling, preparation, cooking, serving and storing of food.