Unit of learning outcome
| Code | Unit of learning outcome | Hours | Credits |
|---|---|---|---|
| UC03 | Plan the food and the wine and define the need for supply | 50 | 3 |
| Key technical outcome | Knowledge | Skills | Competence |
| Process the menu taking into account the constraints of the case and define the procurement needs to make it happen. | The Learner knows and understands: the fundamentals of dietetics and nutrition, production of raw materials; business planning and economic management of a catering company. | The Learner 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 Learner: prepares a menu taking in account the features of the various types of costumers and the nutritional and dietetics characterisics of the raw materials; makes the menu appealing according to the type of clientele; organizes the resources for the ralization of the offers. |
| Performance criteria | |||
| ▪ Developing the menu so that the gastronomic offer is attractive, balanced and adapted to the type of clientele; ▪ Defining gastronomic offerings related to the regional culinary tradition; ▪ Determining or collaborate on pricing definition activities in restaurants; | ▪ Defining the gastronomic offer (appetizers, first and second dishes, various dishes; side dishes; dessert) taking into account: type of locale, customer base and potential; Seasonality of products; material, human and economic resources for make it happen; nutritional value of foods; ▪ Managing the catering business from an economic point of view; ▪ Managing and tracking revenue management strategies in catering company. | ▪ Defining specific culinary offers such as tasting menus, seasonal, thematic and tourist menus; ▪ Defining the necessities of supplying the resources needed for the realization of the dishes entered in the menu, identifying what –quantitatively- resources are needed, paying attention to raw material costs too through the use of dedicated IT tools; |
|
| Output | |||
| ▪ Constraints of the cases to prepare the menu Processed and needs for supply defined. |
