please help me make a menu plan for this.TIA

WHAT SKILLS ARE WE BUILDING HERE? - Plan and evaluate a menu according to nutrition recomenendations and Canada's Food Guide. - Plan non-selective menus according to established criteria and client nests. - Critique a menu CUSTOMER \& CLIENT INFORMATION - The Customer: 100 young wompn ages 16-18 who are attending a 2-dry cime lo learn how to ride horses as part of a mental heath recovery program. - Assume all in general good health-allergies and theragedtic needs will be handled separately. - Culural background - assume a similar mix to Canadian society (therpolone foog should be variod) - Non-selective menus served buffer-style - Equpenent in kitchen can handle regular quantily copeking and there is a Red-stal chef at the tocilis - Budget - not extravagant. Good. wholesome, comtort food that young people will enjoy afler a long day of riding horses - it doesnt need to be fancy MENU PATTERN \& PHILOSOPHY: " For CFG analysis. assume cxstomers take all beverages offered. Netes: 1. Consider your clients - what would THEY like? 2. Entree can be a mixed dish (casserole, for example) or separste hems (meat, vegetables and rice) but they do need to have all the componerts lated above 3. Dont forget condiments where appropriate 4. Use the resources listed below if you are untamliar with this population. Google is your friend here to get an idea of the ingredients (and thus CFG equivalents) of these menu items. 5. Pe feasonabile in your budget - think about what things cost and thirk what this faciliy could kkely aflord, and keep it simple for yourself io audt. 6. Note that this is a nen-telective mens, Ensure the menu is nutritionaly adequate, but you don't need to pxemptovide. Prepare a Menu Map for the 2 day camp Remember the menu map is intended to be a preliminary step to make sure you're not having too much repetition in protein only throughout and between - days. In 2 days, you will likely need to repeat proteins (chicken, fish etc.) but you'll want to mix up how you are presenting them. In the scope of this 2-day menu, it is reasonable to expect there are no menu items repeated. - Do not skip this step. It will prevent errors in your assignment AND a portion of your mark is based on it. If you're not sure about it, reach out. Using your menu map as your base, create a 2 day menu. Make sure that it.... 1 Meets the needs of the population Meets the menu philosophy Matches the menu pattern. Complete the Menu Audit for both days of the menu Although you are only asked to audit one day for this assignment, both days - should PASS the 'Audits \& More' Menu Audit (ie. Achieve 100\%). If this is not the case, you should revise your menu until it meets. Be methodical: When auditing, start with your first items in the day and move through each item and put it into the appropriate category. Having your portion sizes on the menu helps with this so you (and I) can determine what is likely present and audit accurately. Review your menu for each ' X ' in Part B. You'll need to think about the criteria - for each of the questions to make sure you get full marks. X's that are marked but are not really true for the menu will be marked down. Reflect What have you found most interesting about menu planning? What have you found most challenging? ( 2 marks) - What resources have you found most useful? What other resources / information would be helpful for this assignment? (2 marks) - Do you see yourself using this skill in the future or in a career (be honestl) (1 mark) ESOURCES TO USE: - (Obviously) Week 3 Materials in Brightspace - Audits \& More has some good suggestions of commonly used foods if you're not so familiar in Appendix 8: Suggested Menu Items SUBMIT: - Submit your Menu, Menu Audit \& Reflection in 1 document (if possible)