Classroom activities support

1. Competency 16 Menu Planning
Please turn computers on
(and off at the end of each class)

2. Critical eye on the menus at stage

3. Critical eye on the menus at stage
• Your second stage:
• Intro class is October 20th
– Bring cover letter & resume
• Dates: from November 30th to December 28th
• Stage return in January

4. Comments on last class’ menus
• MS Word initiation completed
• Well varied, repetitions avoided
• Accurate descriptions
• Needs of clientele well understood
– No meat
– White meat
– Fish
– High fiber

5. Comments on last class’ menus
• Do not thrust spellcheck
• Capital letters only in titles and only in
“major” words
• Low fat is tricky: add flavor & look out for
hidden fat
• Save details for kitchen menu
• From now on layout of DR menu will be
important

6. Group snapshot #2

7. Food related diseases
• Obesity
• Diabetes
• Cardiovascular
condition
• Cancer
• Osteoporosis
• Scurvy
• Celiac
• Crohn's
• Allergies
• Gout

8. Research
• Nature of disease
• Symptoms
• Food that prevent or cause
• Present your findings to the class

9. Family Restaurants
• Description?
• Clientele?
• Popular Foods?
• Impact on menu composition?
• Impact on menu writing?

10. Family Restaurant
• In teams of two, prepare a Table d’hôte menu
for a small family restaurant in the Dollard des
Ormeaux area.
• Email two versions of the menu:
– Dining room version
– Kitchen version
mvezina@lbpearson.ca