Beruflich Dokumente
Kultur Dokumente
operations,
costs and menu
planning
UV21079
A/601/2130
Learner name:
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of facial disfigurement.
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UV21079_v6
Level
2
Credit value
6
GLH
40
Observation(s)
0
External paper(s)
0
Catering operations, costs and
menu planning
3. External paper
There is no external paper requirement for
this unit.
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Developing knowledge
Projects
Observed work
Witness statements
Audio-visual media
Evidence of prior learning or attainment
Written questions
Oral questions
Assignments
Case studies
Professional discussion
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Knowledge
Learning outcome 1
g. State the reasons for good working relationships within the kitchen
and food service department
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Learning outcome 2
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Learning outcome 3
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Learning outcome 4
a. Calculate the food cost of dishes and determine the food cost per
portion of dishes
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Unit content
This section provides guidance on the recommended knowledge and skills required to enable you
to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the
opportunity to cover all of the unit content.
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Outcome 2: Be able to plan and prepare menus for catering operations
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Outcome 4: Be able to apply basic calculations used in catering operations
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Notes
Use this area for notes and diagrams
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