1. Menu 2 Plan a buffet menu. A. Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet menu. B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours O cooking methods o delicacies o flavours 0 nutritional values O presentation o seasonally available ingredients tastes O textures. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked "Menu 2" D. Establish standard recipe cards for each dish, listing the ingredients and required quantities. E. Establish a yield test sheet for all ingredients, using the attached template "Yields" and calculate the net yields, and net costs.