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.


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.  


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.          


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.