Learning Outcome
Name of the unit: Plan the food and wine offer and define the need for supply
Qualification: Cook
Professional area: Hospitality industry, tourism, event management, housekeeping
EQF-level: 3
Level of the participant: Intermediate
Description of the unit: Process the menu taking into account the constraints of the case and define the procurement needs to make it happen.
Knowledge
The beneficiary is able to...
- understand the fundamentals of dietetics and nutrition, production of raw materials.
- understand business planning and economic management of a catering company.
Skills
The beneficiary is able to...
- process the menu so to make the gastronomic result attractive, balanced and appropriate to the type of customers.
- define the need to supply the necessary resources for the realization of the dishes included in a gastronomic offer.
Competences
The beneficiary is able to...
- prepare a menu taking in account the features of the various types of costumers and the nutritional and dietetics characterisics of the raw materials.
- make the menu appealing according to the type of clientele
- organize the resources for the ralization of the offers.