Name :

1. Amadhea Ardha C
2. Kresensia Andim
3. Nur Inayah

Please create teaching material based on the following course grade.

Tata Boga (Cullinary Art)

COURSE GRADE AND TEXT

UNIT TOPIC SKILL GRAMMAR VOCAB ACTIVITIES

1 Menu Writing, Imperative clientele, sleek, Discussion,
(Amadhea) speaking sentences guidelines, advertise
consideration,
determine, price
range
2 Serving Reading Present Cuisine, staple food, Discussion,
(Nur continuous fusion food create
Inayah)
3 Food & Reading Present Perfect Satisfaction, food- Discussion,
beverages flow learn
(Kresensia)

1. Menu : Making Menu Items

a. Choose your restaurant’s concept. Think about who your clientele will be, and consider
what price range you’d like to fall in. Take inspiration from the restaurants and businesses
around you to develop a sense of what works in this area.
b. Decide what your menu items will be. If you are a new restaurant, avoid including more
than 10-12 items at first. If your restaurant is open all day, you may want to have a morning
menu (breakfast/lunch) and an evening menu (lunch/dinner).
c. Add a few high-end or speciality items. Choose 2-3 items that are a little more expensive.
Try for items that fit within your restaurant concept, but that are not offered at other places
nearby.
d. Offer some “house favorites”. Select 2-3 items that you know you make well and you
believe wil be good seller.
e. Create names for the items on your menu. Make sure your menu names fit with the
concept of your restaurant.

Topic Duscussion :

What is menu in culinary art?

Mention the steps to create menu items!

Why every restaurant must have a special menu?

Task 1. Learn and pronounce these word below!

Clientele, cuisine, decide, avoid, breakfast, lunch, dinner, expensive, speciality, best seller

Task 2. Complete following blank sentence/phrase below!

Best seller cuisine dinner clientele decide

1. The restaurant provides Indonesian …. in the Sumatran region.

2. Waiter serving …. who will order food.

3. This dessert is the …. menu at this restaurant.

4. Before …. which menu to offer at the restaurant, we must do a survey.

5. This restaurant offers a variety of romantic menus that are suitable for …. with a partner or family.

Task 3. Learn about pattern grammar!

Grammar : Imperative sentences

Imperative sentences are used for commands, requests, and warnings.

Pattern:

V1

V1 + noun/adj/adv

Don’t + V1 + noun/adj/adv

Be + adj/adv

Don’t + be + adj/adv

Example:

- Hurry up!
- Find inspiration from other restaurant!
- Don’t leave before the customer finishes ordering the menu!
- Be friendly!
- Don't be late to deliver food to customers!

Task 4. Please create 5 imperative sentences!

Serving

How to do customers service?

Please practice how to serve customers!

Why good serving is important?

Vocabullary:

1. Cuisine Masakan
2. staple food Makanan Pokok
3. fusion food Makanan Fusi

2.

1. Variety of ........ that comes with a spicy taste that comes from a variety of special spices

2. Bananas are also one of the ...........of Indonesians.

3. ....... is a combination of regional specialties served with western style

3. Task 3. Learn the following grammar

S + be (am/is/are) + present participle (-ing)

Food & Beverages

What kinds of food and beverages?

What makes a dish called healthy food?

- Vocabulary

Task 1. Learn and pronounce the words below.

fusion food, food-flow.

Task 2. Complete the following sentence.

1........of serving food & drink in florens restaurant mostly answered satisfied (75%), and not good
(58.3%).
2........ delivery and serving of food to customers

Task 3. Learn the following grammar.

Grammar :

present Perfect

Task 4. Make the following sentences into passive voice.

1. We serve a cold dessert

2. She complains about service at the restaurants

Task 5. Please practice the dialogue

Joint Construction of Text

Teacher : What do you know about culinary art?

Students : Cullinary at is a discipline related to the art of preparing, cooking, and serving ready-to-eat
food.

Teacher : That’s right. Did we just study the dishes?

Students : May be, yes miss.

Teacher : Actually not, besides preparing and cooking food, we will learn how to arrange and make a
dish as an art.

Students : Sounds so fun.

Teacher : Yess, it is very fun.

Individual Construction of Text

Waiter : Good evening, Madam. Welcome to Tata Restaurant

Guest : Good evening.

Waiter : How may I help you, Madam?

Guest : I want to have my dinner. Can I have a table for one please?

Waiter : Yes Madam. Please come this way.

Guest : Alright, thank you.

Waiter : Please be seated Madam. Here is the menu. I will return in a moment to take your order.

Guest : Okay.
MODELLING OF TEXT

Text 1

Menu

How to Make a Restaurant Menu

A menu is the first thing a customer sees when they come into your restaurant, and the last thing
they look at before they order. This makes the menu one of your most valuable marketing tools. As
long as you follow some basic guidelines, you can create a sleek restaurant menu that your
customers will enjoy. 1) Choose your restaurant’s concept. To begin with, determine what kind of
cuisine you’d like to offer. Then think about who your clientele will be, and consider what price
range you’d like to fall in. Finally, take the location of your restaurant into consideration. Use this
information to come up with a simple, concise concept for your restaurant. Take inspiration from the
restaurants and businesses around you to develop a sense of what works in this area. 2) Decide
what your menu items will be. Make a list of the 10-12 menu items you know you can do best. This
should form the basis of your menu. Select items that fit with your restaurant concept. If you are a
new restaurant, avoid including more than 10-12 items at first. If your restaurant is open all day, you
may want to have a morning menu (breakfast/lunch) and an evening menu (lunch/dinner). Don’t
forget about beverages. 3) Add a few high-end or speciality items. Choose 2-3 items that are a little
more expensive. Try for items that fit within your restaurant concept, but that are not offered at
other places nearby. 4)Offer some “house favorites”. Select 2-3 items that you know you make well
and you believe wil be good seller. Label these items with a star or other symbol that indicate they
are a “best seller” or “chef’s choice”. 5) Create names for the items on your menu. Marketing
research has shown that customers tend to gravitate toward creative names. Make sure your menu
names fit with the concept of your restaurant.

Text 2

Serving

Processing and serving food is processing or cooking with ingredients, techniques, serving and
menus of continental countries (Europe and America). Continental cuisine consists of 2 namely
classic dishes and modern dishes. The hallmark of continental food is that it tends to have more
animal side dishes accompanied by staple foods such as potatoes, pasta or bread and vegetables in
the serving. In general, the dishes served are appetizer, soup, main course, and dessert. Processing
and presentation are components of productive skills subjects. Productive subjects are training
subjects that function to equip students in the chosen vocational field, specifically according to the
field of expertise. To add and complete students' skills in processing and serving food, Appetezer and
Dessert, is done by providing additional knowledge that has not been obtained in school but
knowledge of the menu is often used by many industrial worlds as the main menu or special dishes
for each particular activity. food service and beverages in restaurants that are booming in today's
industrial world are the Fusion Food Technique where food is processed and displayed fantastically
so that it seems as if food is an item/object that is not to be enjoyed by the senses of taste but is an
art item that is only to be enjoyed by the senses of sight only.

Text 3
Food & Beverages

In today's world, the food & beverage service industry has grown a lot, according to calculations it
serves more than 100 million meals per day. It has spread in all walks of life from hotels, restaurants,
industrial canteens, hospital canteens, trains, airways, all are now part of the food & beverage
service industry.

The basic function of this industry is to serve food & beverage to people, to fulfill their various types
of needs. The main goal is to achieve customer satisfaction. The needs of the customers that may be
trying to satisfy.

Food and beverage service is “food flow” (from purchasing food to service to customers) primarily
concerned with the delivery and serving of food to customers, after the completion of food
production. Sometimes, it involves transportation if there is a separation of production and service
facilities.