Part 1 of the Project Demonstrate an understanding of the following:
How culture, tradition, and customs carry through generations and influence menu planning and food choices
Learning Outcome 1: The range of different ways that a menu could be presented
Learning Outcome 2: The different functions that a menu performs, including its role in marketing
Learning Outcome 3: The ethics and legislation that a menu must conform to
Learning Outcome 4: How menus and dishes are constructed
Learning Outcome 5: The importance and role of variety in menu planning (bearing in mind balance of flavor, textures, and ingredients).
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