You are required to plan dishes for 12 recipes across four of the following menu types, based on the specifications below:

• à la carte
• buffet
• degustation
• set or table d'hôte

Research a range of ideas for dishes or food production ranges mentioned below. Make sure you include at least one seasonal dish.

Menu Type	Cuisine Type	Service Periods	Menu variations
A la carte	Fusion Asian	Tuesday - Sunday Lunch, Dinner	4 Starters 4 Mains 4 desserts Menu items must include a mix of: Seafood dishes Meat dishes Poultry dishes Vegan dishes Gluten free dishes A range of desserts - hot and cold
Buffet	Italian and Australian cuisines	Saturday - Sunday Breakfast/ Brunch	4 savoury dishes 2 desserts Range of colours and flavours. Menu items must include a mix of: Seafood or poultry dish/es Meat and/or egg-based dish/es Vegan dish/es Gluten free dish/es Pastry item/s A range of desserts hot or cold
Degustation - Summer	Fusion Asian	Saturday - Sunday Dinner	3 savoury courses including: 1 cold dish 2 hot dishes 1 dessert course Focus on summer produce available in Ascot vale Menu must include a mix of: Seafood Poultry/ game Meat Seasonal vegetables and fruit Menu must include at least 4 different cooking techniques
Table d'hôte	Italian and Asian cuisines	Saturday - Sunday Dinner	2 Starter options 2 Mains options 2 desserts options a balanced range of menu items, including: Entrée: 2 of the following:   Seafood dish Vegetarian dish Poultry or game dish at least one of these dishes must be gluten free   Main: 2 of the following:   Meat dish Vegetarian dish Poultry or game dish at least one of these dishes must be gluten free   Desserts: 2 of different colours   at least one of these dishes must be gluten free

 

A. The dishes chosen must provide a balanced variety on offer and within the courses offered include the following:

• colours
• cooking methods
• delicacies
• flavours
• nutritional values
• presentation
• seasonally available ingredients
• taste
• texture

B. The dishes chosen must suit service style, cuisine and customer preferences.

 

Submission requirements

At the end of the task, you must submit the following to your assessor:

• Details of dishes chosen for each of the menu types
• Drafts of 12 recipes across 4 menus

Answer rating: 100% (QA)

Ive drafted a variety of recipes tailored to different cuisines and seasonal availability For exampl... View the full answer