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  • Menu Planning CW 1

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    Tanya Rowe
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    This document provides instructions and assessment criteria for a menu planning course assignment at the Council of Community Colleges of Jamaica. Students will work in groups of four to create a food service concept based on quick service, fine dining, or an institution. They must describe the concept, provide background on the target market and location, and plan a menu to match the concept. The assignment will be assessed based on the introduction, organization, content, and a website presenting the concept and menu. Criteria include professional presentation, appropriate food and setting details, balanced menu items, and realistic pricing.

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    Menu Planning Cw 1

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    This document provides instructions and assessment criteria for a menu planning course assignment at the Council of Community Colleges of Jamaica. Students will work in groups of four to create a food service concept based on quick service, fine dining, or an institution. They must describe the concept, provide background on the target market and location, and plan a menu to match the concept. The assignment will be assessed based on the introduction, organization, content, and a website presenting the concept and menu. Criteria include professional presentation, appropriate food and setting details, balanced menu items, and realistic pricing.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    6 views2 pages

    Menu Planning CW 1

    Uploaded by

    Tanya Rowe
    This document provides instructions and assessment criteria for a menu planning course assignment at the Council of Community Colleges of Jamaica. Students will work in groups of four to create a food service concept based on quick service, fine dining, or an institution. They must describe the concept, provide background on the target market and location, and plan a menu to match the concept. The assignment will be assessed based on the introduction, organization, content, and a website presenting the concept and menu. Criteria include professional presentation, appropriate food and setting details, balanced menu items, and realistic pricing.

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    © All Rights Reserved
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    of 2

    THE COUNCIL OF COMMUNITY COLLEGES OF JAMAICA

    ASSOCIATE DEGREE COURSEWORK

    SEMESTER 2- FEBRUARY 2022

    PROGRAMME: CULINARY ARTS

    COURSE NAME: MENU PLANNING

    CODE: FBEV2305

    YEAR GROUP: ONE

    DUE DATE: APRIL 20, 2022

    UNIT: 3, 4

    ASSESSMENT TYPE: COMMON COURSEWORK - INDIVIDUAL:


    WEBSITE 20%

    INSTRUCTION:

    1. In groups of FOUR (4), create a food service operation concept based on ONE (1) of the
    following:
    i. Quick service (QRS)/Fast Food
    ii. Fine Dining
    iii. Institution

    2. Describe the concept.

    3. Provide background of the concept to include target market and location.

    4. Plan a menu to reflect the concept chosen.

    5. Justify the items selected

    2019/2020- Semester 2
    Menu Planning
    MARK SCHEME

    Introduction 5 marks
    Organisation- structured logical flow of information 5 marks
    Content (accuracy, depth, relevance) 20 marks

    TOTAL 30 MARKS

    Website Contact information


    i. Name of restaurant 4 marks
    ii. Location (address) 4 marks
    iii. Email 4 marks
    iv. Contact number 4 marks
    v. Social media contact 4 marks
    Setting
    i. Professional presentation to match concept 10 marks
    ii. Appropriate service setting in relation to type of menu 5 marks

    Food presentation
    i. Taste 5 marks
    ii. Appearance
    a. Plate 5 marks
    b. Food
    5 marks

    Physical Menu
    i. Suitability of items 3 marks
    ii. Balance 5 marks
    iii. Variety
    a. Colour
    3 marks
    b. Texture
    c. Flavour 3 marks
    iv. Realistic Pricing 3 marks
    v. Layout/sequence 3 marks
    vi. Aesthetic Appeal 5 marks
    5 marks

    2019/2020- Semester 2
    Menu Planning

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