Introduction:
Successful chefs in today's competitive industry should be able to design a healthy Bistro-style menu. The Bistro-Style of dining is relaxing, price effective and most importantly customer friendly. Customers only revisit establishments that they feel wanted and respected in. It is the chef's responsibility to design a menu that will fit these criteria. Often chefs will attempt this without the input of their crew. In today's world the successful establishment's crew also needs to take a part in the menu design. The main advantage is one of being that the staff/crew take ownership in the development of the menu and usually have a better attitude with the customers because it is there's. Happy customers equate repeat business and with correct managerial techniques this equates a successful business.
Task: Design a Bistro-Style A la Cart menu as a class project to be used for three weeks in the Culinary Arts Dining Room as the working menu. Students from both class sections will be required to produce the menu items.
I. Students should design project menus with the following criteria in mind:
1.Balance
2.Variety
3.Contrast
4.Texture
5.Color
6.Item compatibility
7.Ease or difficulty of preparations
8.Evidence of menu theme
II. Each class member/teammate will be responsible for specific aspects of the project as decided upon by the elected team leader.
Each class will design a menu accompanied by recipes that will be used for the Culinary Arts Dining Room for a three-week period. Web site addresses are included as reference tools. Additional sites if discovered should be included and added in as additional resources. The menu should be of an American Bistro theme and have the following categories with the number of choices as follows:
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Appetizers
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3 each
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Soup
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2 each
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Salad
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3 each, compound
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Sandwich
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2 each
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Entrees with starch and vegetable
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6 each
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Projects should be professionally presented in a folder.
Folder should include:
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Section 1:
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1)A
class list with each member’s responsibility documented.
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Section 2:
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1)Each
menu section identified and with accompanying recipes.
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2)All
recipes should have a consistent yield of 4 throughout the folder.
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3)All
recipes must be typed in the same 12-font type set using a
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consistent
recipe formats.
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4)Recipe
sources must be stated.
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5)A
presentation sketch must follow each recipe or be on the same page as the
recipe. If resources are available, scan the presentation sketch onto the
disk in the appropriate section. If not, please contact the instructor
for assistance.
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6)Each
recipe accompanied by a suggested selling price based on a 35% food cost.
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Section 3:
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1)The
menu should have an accurate start-up food order for 20 covers.
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Section 4:
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1)A
copy of the menu (unpriced) signed by the class team. This menu will be
copied and used in the dining room.
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Section 5:
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1)The
binder contents copied onto a floppy disk and turned in. Use an IBM formatted
disk with MS Word.
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Resources:
USDA web sites http://www.USDA.org, http://www.nal.usda.gov/fnic/foodcomp/
American cancer society web sitehttp://www.cancer.org/
Food Guide Pyramidhttp://ificinfo.health.org/brochure/pyramid.htm
Nutrition Navigatorhttp://www.navigator.tufts.edu/
National Restaurant Associationhttp://www.restaurant.org/
American Culinary Federation http://www.acfchefs.org/
Additional Resources:
(Sources discovered and used by the student and documented.)
Evaluation:
Final grade or evaluation will be based on the following three criteria:
I. Student menu evaluation 10% class menu
10% accompanying class menu
II. Team Menu evaluation20%
III. Chef instructor evaluation 60%
I.Students will objectively evaluate their menu and the menu from the accompanying class/s for: (see menu evaluation form included)
a.Balance
b.Variety
d.Texture
e.Color
f.Item compatibility
g.Ease or difficulty of preparations
h.Evidence of menu theme
i.Costing consistent withmenu theme
j.Customer friendly menu
II.Each student team will evaluate each other as part of the project final grade. These should be turned in separately to maintain privacy after the 1st production of the menu. The criteria is as follows: (see team member evaluation form)
Did each team member:
a.Know what is expected of them.
b.Do their fair share of work as agreed upon.
c.Work in a professional and sanitary manor.
d.Follow the recipe directions.
e.Apply the correct cooking methods and techniques.
f.Produce an acceptable product.
III.Students will be evaluated on the following criteria by the chef instructor for the products they prepared:
a.Taste
b.Presentation
c.Sanitation
e.Timing
f.Overall eye appeal
Conclusion:
The conclusion for the web quest is based on several individually answered questions that will help direct the student more successfully to the segment of the industry they desire.
With the competition of the following questions the student will be able to make informed decisions on their individual careers and discover the management and professional thinking processes they have learned and applied successfully. Student chefs of the future will also discover techniques and processes that work efficiently when faced with a similar task in the industry and be able to assist their staff when required.
1.In the hospitality industry, what is your chosen career path?
2.What were the best webs sites that you used for this web quest?
3.Describe the criteria for your decision?
4.How would you suggest a novice approach this web quest?
5.How will this project menu help you to achieve your desired career goals as a chef?
6.Would you use a similar format to teach your staff when you become the chef of an operation?
Menu Evaluation
Form
Name of Evaluator: ______________Date
of Evaluation: ______
Menu name and class evaluated: _____________________________
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Criteria:
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Scoring:
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Balance |
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Variety
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Color
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Item compatibility
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Ease or difficulty of preparations
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Evidence of menu theme
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Costing consistent with menu theme
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Customer friendly menu
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Total Score:
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Notes:
Team Member
Evaluation Form:
Evaluate on a base of 1-10 with 10 being the best possible score.
Make additional copies of this form as needed for each member of your team
Date of Evaluation: _______
Team Member Evaluators Name: _________________
Class section: ________________
Evaluation Criteria |
Score:
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Know what is expected of them.
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Do their fair share of work as agreed upon.
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Work in a professional and sanitary manor.
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Follow the recipe directions.
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Apply the correct cooking methods and techniques.
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Produce an acceptable product
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Total Score:
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Notes: