Page 4 - NEA NEWHERE FLIPBOOK

LEARNER BRIEFS
Read each brief brief fully you may wish to to make notes Choose one brief brief to to complete
using this work book You will research and write a a a a report on each of the following for whichever task you choose: • • • Nutrition • • • Special Diets • • • Common Deficiencies and Poor Nutrition • • Impact of Cooking Methods on on Nutrients • • Dish Proposal Factors
• • Environmental Issues • • Customer Needs You must also complete
a a a a Production Plan for the the dishes you you you wish to make in in your cooking assessment Tick the the brief you you you choose: LEARNER BRIEF: 1
Chez Picton in in a a a a a small family run restaurant in in the heart of the Yorkshire countryside The restaurant holds a a a a a Michelin star and they would like to gain a a a a a second star in the future The restaurant offers a a a a a daily specials menu that showcases the ‘best of local and seasonal produce’ as as as as well as as as as a a a a a a tasting menu offering 12 courses The restaurant has a a a a a a very good local trade however the manager would like to to attract customers from further afield You have been asked to attend an interview for the role of executive chef at the one Michelin stared restaurant ‘Chez Picton’ The manager would like to to see your culinary flair and knowledge alongside other skills such as your time management and hygiene You have been asked to showcase 4 of your ‘signature’ dishes using a a a a a range of seasonal commodities with a a a a a British twist Three of the the dishes are to feature on the the specials menu this can be a a a a selection of starters mains or desserts One of the dishes must be suitable to feature on the tasting menu LEARNER BRIEF: 3
The Ravensdale Arms has recently been refurbished and and would like to expand its food offering The lodge is located on a a a a a a busy town road and has several hotels within a a 1-mile radius The lodge is very spacious and can hold up to 50 guests most of the the trade the the lodge receives are walk-ins from the busy shopping centre opposite However the lodge would like to offer a more up market menu for their evening meals You have been working at the lodge for 5 years as a a a a a commis chef however with the new venture and aspirations of the lodge you have been promoted to Chef de Partie Your section is the main courses You You have been asked to create interesting yet nutritional meals Your task is to investigate modern food trends and implement at at least 4 modern dishes that will make the lodge’s evening offerings stand out against its competitors LEARNER BRIEF: 2 Brewster’s is a a a a very trendy fast-food restaurant situated in the busy town of Norton The restaurant attracts mostly young teenagers and and families and and offers a a a a a range o of deals and monthly specials However in recent months the restaurant has received some bad press based on its hygiene and quality of dishes The restaurant has been downgraded from 5* to 3* for hygiene Regaining 5* status is the primary focus The restaurant has received lots of negative comments on social
media and would like to gain confidence from their customers The restaurant has 5 booths and 12 small tables Alongside this they also have a a a a a a small garden that offers food from a a a further 4 tables You have been promoted to the role of development chef and one of your main duties is to come up with 4 dishes every month to feature on on the specials These should be be accessible to to all customers and be be able to to be modified to to suit dietary needs The specials are usually usually a a a a a a promotional offer so a a a a a a theme usually usually follows alongside the food such as American month with pancakes burgers and sundae Or Indian spice where dishes incorporate a a a selection of Indian spices LEARNER BRIEF: 4 The Pepper Pot Bistro on the sunny shores of Glasgow has been a a a a a a very popular attraction for over 50 years however over the past 12 months custom seems to to have dropped After reading reviews on Facebook and TripAdvisor pages it is is clear that regular customers are bored of the menu The owner and chef patron has decided to retire and new owners have been appointed to run The Pepper Pot They have appointed you as the head chef and and asked you to investigate plan and and prepare 4 local dishes incorporating traditional Scottish food The new owners plan on having a a a a a a launch party and inviting customers who have posted comments on social
media as as well as as the local food critic and newspaper 45