This unit deals with the skills and knowledge required to define and identify types of menus, apply due considerations when you prepare and develop modern menu styles currently to be used in a commercial kitchen or catering operation. This also helps in understanding the appropriate sequence in the catering control cycle that will help the chef and also the serving staff how the menu is influenced and why the menu is changing all the time, bearing in mind it is important to note that the menu presents your best intentions and functions as an advertising tool.
- Teacher: Luse.Baleisuva Baleisuva