You are challenged to adapt one of your allocated classical dishes from the practical classes to suit a modern culinary environment: Culinary artistry and contemporary principles Report, UCB, UK

University University Collage Birmingham (UCB)
Subject Culinary artistry and contemporary principles
  • Learning Outcomes
  1. Appraise the future direction of culinary artistry and classical technique in a range of contemporary commercial settings
  2. Explore the relationship of classical cuisine and modern kitchen management within the wider gastronomic landscape

ASSIGNMENT TASK:

You are challenged to adopt one of your allocated classical dishes from the practical classes to suit a modern culinary environment.

You are required to produce a structured dish portfolio featuring the detailed appraisal of classical food production, specific modifications, and relevant kitchen management considerations supported by referenced academic research.

  • The written documentation for the portfolio must include the following:
  • The original recipe and the adapted version in standard format – including methods of production and color dish photographs.
  • The standard costing sheets for the original recipe and the adapted version – including calculation of the selling price incl. VAT (GP % depending on chosen target market).
  • The completed templates with relevant reflections, current considerations, and justified modifications

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