Catering & Cooking

ASSIGNMENT – LESSON 11

 

  1. Report back on your set task

 

  1. Case study

 

You are in charge of planning a the menu for an outdoor pursuits weekend for 10 adults at the event you will have a basic camp kitchen with limited refrigeration facilities and one 2 ring stove,

 

  1. Plan a two day menu.

 

  1. In your discussion highlight factors to take into account when planning the menu e.g. nutritional requirements, food safety requirements discuss your grocery list and time schedule

 

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