Commercial Cooking 10, 20, 30
Develop a menu focused on Saskatchewan- produced foods and products.
Indicators for this outcome
| (a) | Research locally grown and farmed foods available in Saskatchewan such as pork, bison, fish, fruit, wild rice and vegetables. |
| (b) | Contact local product suppliers and document delivery methods, pricing and sustainability for restaurants. |
| (c) | Consult resources such as recipes, menus, Canada’s Food Guide and Eating Well with Canada’s Food Guide-First Nations, Inuit and Métis to develop a balanced menu. |
| (d) | Design a balanced menu using locally grown and farmed foods and products, considering budget and dietary preferences (e.g., cultural, medical or personal). |
| (e) | Create menu items from locally grown or farmed foods and products. |
| (f) | Analyze the opportunities and challenges of using locally grown and farmed foods and products in commercial cooking. |
| (g) | Practise food safety standards when selecting, handling, preparing, cooking, serving and storing foods and products. |
Loading...
