I am a teacher in a school that has the facilities to offer the Hospitality Training Packages up to Certificate Level II.
Our school has a 30 seat training restaurant and a fully equipped kitchen that complies with all government and industry audit requirements.
The price for a three-course dinner for clients is $18.50.
There is a lot of preparation in order for these training restaurants to run smoothly.
The following must be carried out:
A checklist including any specialised equipment that may be required
A roster for 15 students for a period of 10 weeks (3 days a week)
Food requisition for all the commodities to carry out the operation for one week of our menu
Brief costing for our food requisition
Standardised recipes for each item on our menu
A brief risk assessment and hygiene check list under HACCP principles
2.1Sweet potato soup
2.2Asparagus with cherry tomatoes, olives and bocconcini
2.3Crisp pancetta baked pork fillet, baked potato and spinach and snow pea salad
2.4Snapper with garlic and parsley oil on Moroccan Couscous
2.5Cream brulee with fresh strawberries
3.1Table of brief costing
5.Checklist for equipment
6.1Staff production roster
7.Risk assessment and hygiene checklist
EntrÃÂ©e: Sweet potato soup
Asparagus with cherry tomatoes, olives and bocconcini
Main: Crisp pancetta baked pork fillet, baked potato and spinach and snow pea salad
Snapper with garlic and parsley oil on Moroccan Couscous
Dessert: CrÃÂ¨me brulee with fresh strawberries
2. Standardised recipes
2.1 Sweet potato soup
60 g butter
800g kumara, chopped
3 ÃÂ½ cups water
1 large chicken stock cube, crumbled
4 tablespoons cream
Melt butter in medium saucepan, add kumara, cover, cook over...