1. Menu planning

2. Introduction For this task you need to produce a menu for:
Level 2 A theme evening meal.
Level 3 a menu for use in the production kitchen
Level 3 FOH Menu for a charity lunch
Level 2 First you should select a theme. L3 FOH should choose a charity it can be a themed menu if you choose.
Theme can be
A country e.g. Spanish, Italian, Greek, England
Or it could be an event e.g. Wild west, Murder mystery, Carnival, Grease the movie, Hollywood, Oscars, Around the world.
Whatever you choose ensure that the dishes are suitable for your theme. E.G. You have not selected Haggis, neeps and tatties ( A Scottish dish) for an English theme menu.

3. Introduction The menus need to have a:
2 cocktails ( 1 Alcoholic 1 x non alcoholic) (Progression level 2 only)
A choice of bread or suitable alternative
Arrival canapé or amuse bouche (Progression Level 2 only)
For all courses you must have a vegetarian option
3 Starter
Can be a soup or hot dish or cold salad based
3 Main course
Meat , fish or poultry with sauces and accompaniments
1 choice must be suitable for vegetarian (NO FISH)
Vegetables
1 x carbohydrate (pasta , potato, rice or cous cous)
Suitable vegetable dishes that compliment the main courses
3 Sweet
Hot sweet with sauces and accompaniments or a cold sweet with sauces and accompaniments.

4. Example of starters
Superstar night Tom Cruise soup ( V) A smooth, creamy tomato soup with a crisp crouton Mackerel Jackson pate (N) A magical, musical pate served with moon walking toast Melon Monroe (V) Succulent slices of melon served with a fruit compote

5. How ? Remember Hodder has 1000’s of recipes .
Save all recipes, place in folder and copy any electronic recipes to a folder on your computer. Ensure they identify the amount of portions produced.
All recipes should be then transferred to the supplied college format.
Level 3 progression will need to also complete the question bank.

6. Additional information
Avoid repetition of flavours, colours and textures in the courses e.g.
Starter: Cream of Chicken soup
Main: Roast chicken with roast potatoes, boulangere potatoes, carrots and cauliflower mornay ( Colour and chicken again)
Sweet: chocolate mousse ( Could be all similar texture. Use biscuits and fruit to add different textures and colours)
Menus will need to be ed to:
By 00:01hrs Monday 15th August