Assessment 2-Cycle Menu Assignment Task 1 & 2 Students Name & ID: Lecturer: Peter Ricciardo Due Date: 25 May 2017 Date Submitted: STUDENT DECLARATION I certify that the attached is my/our own work. Signed: ____________________________ Assessor Feedback Attempt # 1 The candidate’s performance was: Satisfactory Not Satisfactory Assessor Comments: __________________________________________________________________________ Assessor Comment: (for re-submission if required) Assessor Signature: Assessment outcome and feedback received on: Date: Student Signature: Useful Research Websites Better Health Channel Information on healthy living, health conditions and recipes from the Victorian Government. This site contains a fact sheet on food, culture and religion BBC Food Recipes can be searched for by dietary requirement in the more search options section of the British TV website Diabetic-Recipes.com Recipes and menu ideas for diabetics Gastronet Information about gluten, food and gluten-free diets The Coeliac Society Information about coeliac disease and gluten-free diets Cuisine.com.au Wheat-free recipes The Australian Vegetarian Society Information, literature and recipes for vegetarians Vegetarian Food.com.au A dining guide and directory of recipes for vegetarians The Vegetarian and Vegan Society of Queensland Recipes for vegetarians and vegans Assessment 2-Cycle menu assignment Task 1: Produce a typed 5 day cycle Dinner menu from Monday to Friday for mine site catering. This must be done on the template below. [Page 5] Task 2: You will need to cost out every menu item accurately for each day on provided excel program and costing template. Insert the recipe method under each costing sheet. Guidelines include: Select a variety of suitable foods and meals for specific requirements.(PC2.1) Including meal plans suitable for: (V) - Vegetarian, (GF) - Gluten free (NF) - Nut free (LF) - Lactose free Your menu items must specify these abbreviations in brackets under each item where appropriate! Prepare your cyclic menu and balance its nutritional requirements and variety (PC2.4) Incorporate sufficient choices of dishes into your menu (PC2.5) Avoid repetition of the same dish in the week’s menu. Exception is allowed only for the 5 hot potato items Use correct terminology and spelling in your menu. (PC3.4) Develop and cost multiple daily menus to meet a diversity of special dietary requirements (Critical) Develop menus that promote good health and reduce the incidence of diet related health problems. (PC2.3) Accurately calculate all expenditure items to determine production costs of menu items.(PC3.1) Assess cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield.(PC3.3) KEY PC = performance criteria used as mapping guide for assessments Cycle Menu 2 Week 2 of 4 Created by: DINNER MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Soup Main 1: Main 2: Vegetarian Option Hot Potato item Vegetable/s Salad Dessert Food cost per person $ $ $ $ $