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Menu Knowledge Module

Menu Knowledge Module number - 6 Training Time - 90mins Contact Us Handouts - yes Language - En The modules will contribute to the guided learning hours for those staff completing a hospitality apprenticeship. THE FULL COURSE IS ENDORSED BY The Institute of Hospitality “ the approach taken in developing this set of programmes is essentially instructional. This is clearly deliberate and does provide for a strong level of content detail with appropriate explanation as to the “why” these points are important in achieving high professional standards” Institute of Hospitality
Menu Knowledge

Menu Knowledge

What is a medallion?… where is the shank on a lamb?… which is a rump steak?…. what is a blue steak?… what does ‘sustainable sources’ mean?…  is that a langoustine or a prawn?… what is hosmaki?…  passion fruit or kiwi?…. what is the difference between a pannacotta and a creme brulee?… what is the difference  in cheeses?…

So many questions, so much jargon! Through a series of activities this module will really make you concentrate and develop your knowledge of food to ensure you are confident when asking customer questions, confident to ask your manager if there is something you don’t know on the menu and really add to your professionalism.

Objectives

  • State why it is important to have a knowledge of food
  • Define frequently used culinary terms
  • Identify key ingredients of popular dishes

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