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Cost Controls
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Menu Planning
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HR Management
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Nutrition
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Rationale
Why is it important for you to learn this principle?
The ability to forecast, control and manage costs is essential to the viability of an operation. All team players have a responsibility to adhere to the systems in place. Standards will vary from operation to operation but the intent is the same to ensure a profit.
Learning Outcome
When you complete this module you will be able to…
Implement, monitor and evaluate the effectiveness of cost control systems and take corrective action when required.
Learning Objectives
Here is what you will be able to do when you complete each step.
Prerequisite
Numerical skills involving percent, decimals and fractions. A working knowledge of spreadsheets will be an asset.
Performance Evaluation
To show that you have mastered this task you will be asked to complete:
Assignments and a summary exam.
*Certification bodies incorporate elements of this course in their exams.
Recommended Reading
Foundations of Cost Control
Why is it important for you to learn this principle?
The ability to forecast, control and manage costs is essential to the viability of an operation. All team players have a responsibility to adhere to the systems in place. Standards will vary from operation to operation but the intent is the same to ensure a profit.
Learning Outcome
When you complete this module you will be able to…
Implement, monitor and evaluate the effectiveness of cost control systems and take corrective action when required.
Learning Objectives
Here is what you will be able to do when you complete each step.
- Use an operating budget to forecast performance benchmarks.
- Monitor inventory levels and place a value on inventory.
- Calculate food costs for a restaurant.
- Establish labor cost controls.
- Establish production and serving controls.
- Receive, store and issue products in accordance with established standards.
- Define terminology and concepts associated with cost control systems and the budget process used by food service operations.
- Calculate actual costs, analyze the variances, prescribe corrective actions and evaluate the outcome.
- Establish purchasing procedures for the procurement of products.
Prerequisite
Numerical skills involving percent, decimals and fractions. A working knowledge of spreadsheets will be an asset.
Performance Evaluation
To show that you have mastered this task you will be asked to complete:
Assignments and a summary exam.
*Certification bodies incorporate elements of this course in their exams.
Recommended Reading
Foundations of Cost Control
OBJECTIVE 1
When you complete this objective you will be able to…
Use an operating budget to forecast performance benchmarks.
Learning Material
Use an operating budget to forecast performance benchmarks.
Learning Material
- Identify and categorize costs as fixed, variable and semi‐variable in accordance to generally accepted accounting practices.
- Calculate the break‐even point from a given operating budget in terms of sales volume.
- Explain the relevance of the contribution margin.
- Given a guest check average; calculate the break‐even point in terms of covers.
- Explain how the operating budget affects allowable expenses.
- Explain the factors considered in calculating projected sales levels: sales histories, current factors, economic variables, derived demand
- Explain how cost levels are projected.
- Rationalize the concept “Profit is a cost”.
OBJECTIVE 2
When you complete this objective you will be able to…
Monitor inventory levels and place a value on inventory.
Learning Material
Monitor inventory levels and place a value on inventory.
Learning Material
- Define the five components of a minimum / maximum inventory control system: safety level, maximum level, usage rate, lead‐time, quantity and order point
- Identify problems that occur as a result of over and under ordering.
- Identify three important goals of an effective storage program.
- Explain storage control.
- Define inventory turnover and how it is calculated.
- Differentiate between physical and perpetual inventory systems.
- Explain the bin card system.
- Discuss the application of computer technology in inventory control. ‐
- Differentiate between the FIFO, LIFO, actual purchase price, weighted average and the latest purchase price methods of inventory valuation.
- Explain the ABC inventory system.
OBJECTIVE 3
When you complete this objective you will be able to…
Calculate food costs for a restaurant.
Learning Material
Calculate food costs for a restaurant.
Learning Material
- Define ‘cost of sales’.
- Identify the elements included in food cost.
- Identify the elements excluded from food costs and categorize them.
- Describe ‘direct’ and ‘stores’ food costs.
- Differentiate between daily and to‐date food costs.
- Rationalize the statement ‘A high food cost percentage can be acceptable’.
- Calculate recipe costs and portion costs.
- Calculate daily and to‐date food costs.
OBJECTIVE 4
When you complete this objective you will be able to…
Establish labor cost controls.
Learning Material
Establish labor cost controls.
Learning Material
- Identify the elements that are included in labor costs.
- Discuss the impact of benefits on labor costs.
- Calculate turnover rate from given material.
- Establish costs associated with turnover of labor.
- Rationalize the use of: Part‐time employees full time / permanent employees / Split shifts
- Develop staffing ratios for a kitchen.
- Determine the number of full time equivalents relative to total staff working in your operation.
- Discuss the following scheduling terms and concepts: Master schedule, Shift schedule, Staggered schedule, Alternate work schedules
- Discuss the use of over‐time in relation to controlling labor costs.
- Identify productivity measures that can be utilized in a kitchen. How do they relate to management of human resources?
- Discuss how productivity and quality interact.
OBJECTIVE 5
When you complete this objective you will be able to…
Establish production and serving controls.
Learning Activity
Complete each of the Activities listed below:
Learning Material
Establish production and serving controls.
Learning Activity
Complete each of the Activities listed below:
- Collect samples of historical records, standard recipes, production schedules and cash register reports and compare with colleagues’ samples.
Learning Material
- Describe the purposes and goals of production planning
- Describe the purpose of historical records in planning for the future.
- Use a Times Series model (moving average) to forecast sales of an item.
- Develop standard recipes for menu items.
- Establish portion sizes for standardized recipes.
- Identify four concerns in controlling the transfer of products from production to serving staff
- Describe the roles of an expediter and food controller.
- Describe the role of the pre‐check register in production and serving control systems.
- Describe the benefits of integrated pre‐check systems in the control process.
OBJECTIVE 6
When you complete this objective you will be able to…
Receive, store and issue products in accordance with established standards.
Learning Material
Receive, store and issue products in accordance with established standards.
Learning Material
- Explain the role of purchasing specifications on the receiving process.
- Identify the actions (steps) that are part of receiving.
- Identify storage requirements for fresh, frozen, dry and timed products. Refer to regulations
- Explain stock rotation.
- Outline security issues in storerooms and possible remedies.
- Compare stock issuing procedures for several operations.
OBJECTIVE 7
When you complete this objective you will be able to…
Define terminology and concepts associated with cost control systems and the budget Process used by food service operations.
Learning Activity
Complete each of the Activities listed below:
Learning Material
Define terminology and concepts associated with cost control systems and the budget Process used by food service operations.
Learning Activity
Complete each of the Activities listed below:
- Discuss with colleagues the philosophy of their organizations regarding controls and the systems utilized.
Learning Material
- Define the following terms & concepts: Control / cost of sales / Net profit / gross profit / Contribution margin / fixed cost / Variable cost / semi-variable cost / Food cost / labor cost / Overhead / income statement / Breakeven point / portion control / Purchase specification / purchase order / Variance / operating budget / Forecast sheets / inventory / Sell price / mark‐up / Profit centre / cost centre / Balance sheet / yield percentage / Ideal cost / standard recipe / FIFO / inventory turnover / LIFO / labor turnover / TQM Total Quality Management
- Explain the relationship between actual and ideal food costs.
- Explain how fixed and variable costs are categorized.
- Justify the concept of treating profit as a cost.
- Rationalize the relative importance of food cost percentage versus contribution margin.
- Identify the elements of food costs that are allocated to other budget areas.
- Differentiate between a balance sheet and an income statement.
- Explain why control is an important part of a management system.
- Differentiate between profit and cost centres.
- Explain the concept of the menu being the primary control of a food service operation
OBJECTIVE 8
When you complete this objective you will be able to…
Calculate actual costs, analyze the variances, ~ corrective actions and evaluate the outcome.
Learning Material
Calculate actual costs, analyze the variances, ~ corrective actions and evaluate the outcome.
Learning Material
- Explain the concept “ideal costs”.
- Calculate actual costs from materials provided.
- Explain the following causes of variances: Waste / Portion control / Theft, loss or breakage / Menu mix / Price changes / Volume fluctuations / Productivity / Over‐time / Maintenance and repairs
- Suggest actions to counter or correct causes of variances.
- Explain the cyclical nature of the budgeting process.
OBJECTIVE 9
When you complete this objective you will be able to…
Establish purchasing procedures for the procurement of products.
Learning Material
Establish purchasing procedures for the procurement of products.
Learning Material
- Explain the purchasing process in step form.
- Explain the role of ethics in purchasing.
- Compare examples of purchase order forms and identify the common elements.
- Differentiate between formal
Rationale
Why is it important for you to learn this principle?
The menu is the single most critical element affecting a restaurant. The items offered, how they are presented and the selling price all affect the customer’s acceptance and repeat business.
Learning Outcome
When you complete this module, you will be able to…
Create a variety of menus that meet the needs of the establishment and the client.
Learning Objectives
Here is what you will be able to do when you complete each step.
Prerequisite
Thorough knowledge and experience in food preparation techniques and styles.
Performance Evaluation
To show that you have mastered this task; here is what you will be asked to do:
Assignments and a summary exam.
Elements of this course are incorporated into certification exams by external bodies.
General Activities
Researching trade publications, collecting menus from your own and friends’ travel are essential to staying current with the trends and styles of today as well as respecting the classical roots of cuisine.
Why is it important for you to learn this principle?
The menu is the single most critical element affecting a restaurant. The items offered, how they are presented and the selling price all affect the customer’s acceptance and repeat business.
Learning Outcome
When you complete this module, you will be able to…
Create a variety of menus that meet the needs of the establishment and the client.
Learning Objectives
Here is what you will be able to do when you complete each step.
- Define terminology associated with menu planning and design.
- Use strategies to market the menu to achieve operational goals.
- Write menus targeted to specific uses and / or clients.
- Price menus using the most appropriate method for the situation.
- Analyze sales data to determine if budget goals are being achieved.
- Develop menus that consider sustainability impact on the supply chain and the environment.
Prerequisite
Thorough knowledge and experience in food preparation techniques and styles.
Performance Evaluation
To show that you have mastered this task; here is what you will be asked to do:
Assignments and a summary exam.
Elements of this course are incorporated into certification exams by external bodies.
General Activities
Researching trade publications, collecting menus from your own and friends’ travel are essential to staying current with the trends and styles of today as well as respecting the classical roots of cuisine.
OBJECTIVE 1
When you complete this objective you will be able to:
Define terminology associated with menu planning and design.
Learning Material
1. Define the following terms:
• Menu • A la Carte • Table d’hôte • Static menu • Cyclical menu • Single use menu • Menu engineering • Degustation
2. Explain what each of the following styles represents in relation to food:
• Clasical • Vegetarian • Vegan • Asian • French • Fusion • Southwest • Comfort • Mediterranean • Spa • Health conscious • Heart smart • Cajun • Sodium reduced • Cholesterol reduced • Gluten free/celiac
3. Explain the following service styles:
• French • Russian • Gueridon • American • Banquet • Family • Full service • Fast food • Take out • Catering • Boston Market
Define terminology associated with menu planning and design.
Learning Material
1. Define the following terms:
• Menu • A la Carte • Table d’hôte • Static menu • Cyclical menu • Single use menu • Menu engineering • Degustation
2. Explain what each of the following styles represents in relation to food:
• Clasical • Vegetarian • Vegan • Asian • French • Fusion • Southwest • Comfort • Mediterranean • Spa • Health conscious • Heart smart • Cajun • Sodium reduced • Cholesterol reduced • Gluten free/celiac
3. Explain the following service styles:
• French • Russian • Gueridon • American • Banquet • Family • Full service • Fast food • Take out • Catering • Boston Market
OBJECTIVE 2
When you complete this objective you will be able to…
Use strategies to market the menu to achieve operational goals.
Learning Material
Use strategies to market the menu to achieve operational goals.
Learning Material
- Investigate the various layouts used in printing menus.
- Identify the focal point of each layout and suggest appropriate items to be placed there.
- Discuss various ways menus are packaged and formatted.
- Identify and discuss the choices of font size and style, color, art or photography, paper type and finish.
- Identify psychological factors affecting customer choices.
OBJECTIVE 3
When you complete this objective you will be able to…
Write menus targeted to specific uses and / or clients.
Learning Material
Write menus targeted to specific uses and / or clients.
Learning Material
- Describe the effects of texture, color, flavor, taste, odor and balance in selecting menu items or components.
- Explain the importance of realistic evaluation of human and physical resources available.
- Outline classical and modern menu item progression.
- Discuss the reasons for the evolution of menu progression.
- Identify legal requirements in composing menu language.
- Identify style requirements in composing and editing menu language.
- Explain the role of the following in planning a menu:
- Market study, demographics, competitive analysis, interviews, theme, trends, nutrition, food shows, product availability, price, testing and standards. - Write menus to meet criteria established.
OBJECTIVE 4
When you complete this objective, you will be able to…
Price menus using the most appropriate method for the situation.
Learning Material
Price menus using the most appropriate method for the situation.
Learning Material
- Explain the relationship between price and demand for a product.
- Explain why different menu items are marked up more or less.
- Discuss how perception of value and competition impact pricing decisions.
- Calculate menu price by the factor pricing’ method. (Mark‐up method)
- Calculate menu price by the ‘prime cost’ method.
- Calculate menu price by the ‘actual cost’ method.
- Calculate menu price by the ‘contribution margin’ method.
- Calculate menu price by the ‘ratio pricing’ method.
- Discuss subjective pricing methods (reasonable, highest, loss leader, intuitive)
OBJECTIVE 5
When you complete this objective you will be able to…
Analyze sales data to determine if budget goals are being achieved.
Learning Material
Analyze sales data to determine if budget goals are being achieved.
Learning Material
- Define menu mix.
- Explain menu engineering.
- Analyze sales data, plan adjustments if required, implement changes and revaluate.
Rationale
Why is it important for you learn this principle?
An effective workforce is essential to an operations success. Recruitment, selection, orientation, training, scheduling, monitoring or employee performance & history and termination all contribute to retaining competent employees.
Learning Outcome
When you complete this module you will be able to…
Demonstrate performance of Human Resource Management tasks including recruitment, interview techniques orientation, performance appraisal and termination.
Learning Objectives
Here is what you will be able to do when you complete each step.
Prerequisite
None
Assessment – Evaluation
To show that you have mastered this task; here is what you will be asked to do:
Assignments, role‐play and a summative exam.
The material covered will be re‐examined as part of Certification requirements.
Why is it important for you learn this principle?
An effective workforce is essential to an operations success. Recruitment, selection, orientation, training, scheduling, monitoring or employee performance & history and termination all contribute to retaining competent employees.
Learning Outcome
When you complete this module you will be able to…
Demonstrate performance of Human Resource Management tasks including recruitment, interview techniques orientation, performance appraisal and termination.
Learning Objectives
Here is what you will be able to do when you complete each step.
- Write job descriptions for positions in a food service operation.
- Recruit employees for positions on your team.
- Practice interview techniques.
- Select the best candidate to join the team.
- Conduct an orientation for a new team member.
- Train team members for enhanced job performance.
- Develop work schedules.
- Conduct employee performance appraisals.
- Support employee professional development.
- Maintain a record of employment history.
- Describe the process for terminating the employ of an individual.
- Human Rights Code/Legislation.
Prerequisite
None
Assessment – Evaluation
To show that you have mastered this task; here is what you will be asked to do:
Assignments, role‐play and a summative exam.
The material covered will be re‐examined as part of Certification requirements.
OBJECTIVE 1
When you complete this objective you will be able to…
Write job descriptions for positions in a food service operation.
Learning Activity
Complete each of the Activities listed below:
Write a complete job description for a position in your establishment / place of employment. It must include:
Learning Material
Write job descriptions for positions in a food service operation.
Learning Activity
Complete each of the Activities listed below:
Write a complete job description for a position in your establishment / place of employment. It must include:
- Job title
- Summary of duties
- Skills required
- Physical requirements (demands)
- Performance standards (tasks)
- Supervisor’s title
- Required and preferred experience
Learning Material
- List examples of job titles used in restaurant kitchens.
- Identify the components of a job description.
- Compose a job description and review it with the class.
- Create or review job descriptions at your establishment. Ensure that they are observable and measurable.
OBJECTIVE 2
When you complete this objective you will be able to…
Recruit employees for positions on your team.
Learning Activity
Complete each of the Activities listed below:
Learning Material
Practice
Recruit employees for positions on your team.
Learning Activity
Complete each of the Activities listed below:
- Review application forms for compliance to Human Rights Legislation.
- Compare your advertisement to classmates from online sources.
Learning Material
- Identify five reliable methods of recruitment and note the strengths and weaknesses for each.
- Compose a newspaper advertisement for a Line Cook
- Describe the role of the application form in screening.
- Identify information that cannot be asked of an existing or potential employee.
- Identify screening questions that conform to Human Rights Legislation
- State the value and implications of reference checking.
- Access for employees with disabilities.
Practice
- Review interview notes and evaluate candidate’s temperament, team orientation and potential fit into your organization.
- Identify the role of a practical assessment.
- Assess the candidates present skill level against job requirements.
- Discuss how compensation, labor relations and training affect hiring.
- Select the best candidate for the job.
Rationale
Why is it important for you to learn this principle?
Concepts of human nutrition and their impact on health are becoming more important for the cook and chef to know. Recipe modification, food preparation and menu planning are all affected by nutritional considerations. Dietary restrictions are an ever‐increasing factor in food preparation.
Learning Outcome
When you complete this module, you will be able to…
Apply nutrition knowledge to recipe modification, food preparation and menu planning.
Learning Objectives
Here is what you will be able to do when you complete each step.
None
Performance Evaluation
To show that you have mastered this task, here is what you will be asked to do:
Class Assignments 70%
Final Exam 30%
General Activities
Why is it important for you to learn this principle?
Concepts of human nutrition and their impact on health are becoming more important for the cook and chef to know. Recipe modification, food preparation and menu planning are all affected by nutritional considerations. Dietary restrictions are an ever‐increasing factor in food preparation.
Learning Outcome
When you complete this module, you will be able to…
Apply nutrition knowledge to recipe modification, food preparation and menu planning.
Learning Objectives
Here is what you will be able to do when you complete each step.
- Explain the impact of current health trends in Canada on the hospitality/food service industry.
- Explain certain definitions related to nutrition and body performance.
- Explain the importance of protein in the diet. Develop and/or modify menus to meet the request of the consumer in this regard.
- Explain the impact of high fat diets on health and cooking techniques to reduce the fat content of food.
- Explain the important contribution carbohydrates and fiber, make too good nutrition. Write a menu that follows the recommendations for carbohydrate and fiber intake.
- Explain the important contribution vitamins and minerals make to good Nutrition. Explain the impact cooking techniques have on nutrient retention in food.
- Explain the importance of water for health.
- Assess a menu’s nutritional balance according to Canada’s Food Guide to Healthy Eating.
- Identify and explain the use of nutrient modified food products in the hospitality industry.
- Explain nutrition recommendations with regard to specific health concerns.
- Plan, prepare and serve a healthy menu.
None
Performance Evaluation
To show that you have mastered this task, here is what you will be asked to do:
Class Assignments 70%
Final Exam 30%
General Activities
- Explain the impact of current health trends in Canada on the hospitality/food service industry.
- Explain certain definitions related to nutrition and body performance.
- Explain the importance of protein in the diet. Develop and modify menus to meet the request of the consumer in this regard.
- Explain the impact of high fat diets on health and cooking techniques to reduce the fat content of food.
- Explain the important contribution carbohydrates and fiber make to good nutrition. Write a menu that follows the recommendations for carbohydrate and fiber intake.
- Explain the important contribution vitamins and minerals make to good nutrition. Explain the impact cooking techniques have on nutrient retention in food.
- Explain the importance of water for health.
- Assess a menu’s nutritional balance according to Canada’s Food Guide to Healthy Eating.
- Identify and explain the use of nutrient modified food products in the hospitality industry.
- Explain nutrition recommendations with regard to various health concerns.
- Plan, prepare and serve a healthy meal.
OBJECTIVE 1
When you complete this objective, you will be able to…
Explain the impact of current health trends in Canada on the hospitality / food service industry.
Learning Activity
Complete each of the Activities listed below:
Explain the impact of current health trends in Canada on the hospitality / food service industry.
Learning Activity
Complete each of the Activities listed below:
- List 5 health and food consumption current trends in Canada.
- Explain the link between lifestyle choices and wellness or illness.
- Outline Canada’s guidelines to healthy eating.
- Explain the impact of the health-conscious consumer on the hospitality / food service industry.
OBJECTIVE 2
When you complete this objective, you will be able to…
Explain certain definitions related to nutrition and body performance.
Learning Activity
Complete each of the Activities listed below:
Explain certain definitions related to nutrition and body performance.
Learning Activity
Complete each of the Activities listed below:
- Define nutrition.
- Define nutrients and explain its role.
- Define essential nutrients and name the classifications of nutrients found in food.
- Explain three functions of food, once it has been digested.
- State the two methods energy is measured by and identifies which nutrients supply energy to the body.
OBJECTIVE 3
When you complete this objective, you will be able to…
Explain the importance of protein in the diet. Develop and/or modify menus to meet the request of the consumer in this regard.
Learning Activity
Complete each of the Activities listed below:
Explain the importance of protein in the diet. Develop and/or modify menus to meet the request of the consumer in this regard.
Learning Activity
Complete each of the Activities listed below:
- Explain the main function of protein in the body.
- List the primary food sources of protein.
- List the two types of vegetarians, which foods each will or will not eat.
- Identify advantages of a vegetarian diet and special considerations.
- Explain creative ways that meat portions can be reduced, yet still appeal to customers.
- Develop and/or modify a menu suitable for a vegetarian customer.
- Research and collect recipes for vegetarian offerings.
OBJECTIVE 4
When you complete this objective you will be able to…
Explain the impact of high fat diets on health and cooking techniques to reduce the fat content of food.
Learning Activity
Complete each of the Activities listed below:
Explain the impact of high fat diets on health and cooking techniques to reduce the fat content of food.
Learning Activity
Complete each of the Activities listed below:
- List the main functions of fat in the body.
- List food sources of saturated, unsaturated fat and cholesterol.
- Explain the relationship between high fat diets and heart disease.
- List at least five heart healthy menu‐planning guidelines.
- List at least five heart healthy cooking techniques.
OBJECTIVE 5
When you complete this objective you will be able
Explain the important contribution carbohydrates and fiber make to good nutrition. Write a menu that follows the recommendations for carbohydrate and fiber intake.
Learning Activity
Complete each of the Activities listed below:
Explain the important contribution carbohydrates and fiber make to good nutrition. Write a menu that follows the recommendations for carbohydrate and fiber intake.
Learning Activity
Complete each of the Activities listed below:
- List the main function of carbohydrates in the body.
- Name the two types of carbohydrates and list food sources of each.
- Define soluble and insoluble fiber and list sources of each.
- Explain the importance of a high fiber diet.
- List three recommendations for carbohydrate and fiber intake.
- Modify a menu to increase fiber content.
OBJECTIVE 6
When you complete this objective you will be able to…
Explain the important contribution vitamins and minerals make to good nutrition. Explain the impact cooking techniques have on nutrient retention in food.
Learning Activity
Complete each of the Activities listed below:
Explain the important contribution vitamins and minerals make to good nutrition. Explain the impact cooking techniques have on nutrient retention in food.
Learning Activity
Complete each of the Activities listed below:
- List general functions and food sources of vitamins (A, D, E; K, B, C) and minerals Na, Ca, Fe).
- Explain the ease or difficulty in receiving adequate vitamins and minerals and when vitamin/mineral supplementation is appropriate.
- List recommendations for storage, handling and preparation of foods that would increase nutrient retention.
- List ways to season food without adding a lot of salt.
OBJECTIVE 7
When you complete this objective you will be able to…
Explain the importance of water for health.
Learning Activity
Complete each of the Activities listed below:
Explain the importance of water for health.
Learning Activity
Complete each of the Activities listed below:
- List the three functions of water in the body.
- List the main sources of water intake and water loss.
- State the recommended fluid intake per day.
OBJECTIVE 8
When you complete this objective you will be able to…
Assess a menu’s nutritional balance according to Canada’s Food Guide to Healthy Eating.
Learning Activity
Complete each of the Activities listed below:
Assess a menu’s nutritional balance according to Canada’s Food Guide to Healthy Eating.
Learning Activity
Complete each of the Activities listed below:
- Explain the rationale behind Canada’s Food Guide to Healthy Eating.
- Identify the five food groups and give examples of servings for each.
- Assess a menu’s nutritional balance by comparing it to Canada’s Food Guide To Healthy Eating.
OBJECTIVE 9
When you complete this objective you will be able to:
Identify and explain the use of nutrient modified food products in the hospitality industry.
Learning Activity
Complete each of the Activities listed below:
Identify and explain the use of nutrient modified food products in the hospitality industry.
Learning Activity
Complete each of the Activities listed below:
- Give examples of food substitutes and their uses.
- Read food labels for ingredients and nutrition information.
- Identify uses for modified food products.
OBJECTIVE 10
When you complete this objective you will be able to…
Explain nutrition recommendations with regard to specific health concerns.
Learning Activity
Explain nutrition recommendations with regard to specific health concerns.
Learning Activity
- Explain the effect caffeine and alcohol have on the body and list menu alternatives.
- Explain the factors the affect energy metabolism.
- Describe possible reasons for obesity and the recommended weight management solution.
- Identify menu choices suitable for a diabetic customer.
- List common food allergies and intolerances.
- Explain the gluten‐free diet.
- List five dietary recommendations to reduce the risk of developing cancer.
- Identify ways to spot a nutrition fad or fallacy.
OBJECTIVE 11
When you complete this objective you will be able to…
Plan, prepare and serve a healthy menu.
Learning Activity
Complete each of the Activities listed below:
Learning Activity
Plan, prepare and serve a healthy menu.
Learning Activity
Complete each of the Activities listed below:
Learning Activity
- List six guidelines for healthy menus.
- In a team, plan a healthy menu.
- Prepare the menu and record the nutritional analysis against Canada’s Food Guide.
- Present the prepared items and describe them to the group.