The Costing and implementing menus credential covers the skills and knowledge required when learning the skills associated to preparing menu plans to meet customer’s needs, whilst also implementing business practices to ensure profitability and minimal wastage. 

The Costing and implementing menus credential comprises of 2 micro-credential stacked course of learning, followed by a completion of assessment tasks at the end of each skill level, to test the learner’s knowledge and understanding.

Course Series: 2 of 2

Course Award: Micro-Credential 

Course Duration: 3 Hours Course 

Complexity: Foundation

It comprises 6 lessons of learning, followed by a completion quiz to test your knowledge and understanding.  By the end of this course, you will demonstrate understanding in:

•    The constraints and benefits of menu planning  

•    The importance of cost control and business profitability 

•    Promoting sales, whilst also abiding to applicable consumer laws

•    Constructively using feedback to make appropriate adjustments when needed.




Course curriculum

  • 1

    Introduction

    • Costing and implementing menus
  • 2

    Lesson 1

    • Menu planning benefits and constraints
  • 3

    Lesson 2

    • Standard recipes and preparation
  • 4

    Lesson 3

    • Cost control and business profitability
  • 5

    Lesson 4

    • Maximise profit and reduce waste

  • 6

    Lesson 5

    • Promote sales and consumer law

  • 7

    Lesson 6

    • Adjust menus based on sales and feedback
  • 8

    Test your knowledge

    • Instructions before taking the test

    • Test your knowledge

    • Next steps
  • 9

    The boring stuff

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