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Recipe Development & Menu Planning

  • by Wonda
  • Course level: Professional

What Will I Learn?

  • 1. Understand how to develop your taste palate.
  • 2. Will have knowledge about the properties of different ingredients and why it is important to understand food additives and preservatives.
  • 3. Will be able to apply techniques in creating healthier food by the reduction of sugar and by using different flours.
  • 4. Will know how to create a standardized recipe.
  • 5. Will learn how to create an effective menu
  • 6. Will be able to do a basic costing for a food item.
  • 7. Be able to create a timeline to launch the menu successful

Topics for this course

25 Lessons24h

Introduction & History?

Course overview and setting expectations. Gain knowledge on the history of recipe development general. Recommended Book will be introduced.
Draft Lesson
Draft Lesson
Draft Lesson

The Importance of a Recipe?

The student will learn about: The importance of a recipe. Will learn and have knowledge how to start a career as a recipe developer. Learn how to develop a very good palette. Be familiar with the skills required to become an excellent recipe developer.

Trends?

The student will: Understand the latest trends. How to analyze the changes in trends every year. Food wastage and how to use it again Understanding the term “ left overs”, and how to use this in a new dish.

Stabilizers & Preservatives?

The student will: Understand stabilizers and preservatives in food. Chemicals and food items ‘E’ Products. Preservatives in the modern day.

Food Labels and Allergens?

The student will have knowledge about: Basic terminology related to allergens. How to Identify hidden allergens food products. Basic nutritional values. How to design a label for a food item

Food Intolerances?

The student will learn about the: Definition of food intolerances. Difference is between an allergy and a food intolerance. How to identify ingredients on ready-made packaging which could be harmful for someone with an allergy or intolerance. The difference between a dairy allergy and a lactose intolerance.

Sugar Replacement?

The student will be familiar with: How to replace sugar in recipes. Replacing sugar with dates, honey and apple sauce. How to reduce sugar in recipes successful. Why is too much sugar bad for you?

Fats & Oils including Egg Allergies?

The student will know: What the different oils and fats are, How to replace different oils in food items. How to substitute an in a recipe The role of eggs in a recipe

Flours and Baking?

The student will have knowledge about the: Different types flours on the market The difference between gluten free baking and other types of baking. How to avoid mistakes that when replacing different type of flours. How to add “gums” to flour to get the desirable effect in gluten free baking.

Color and Food?

The student will learn about: The importance of color in food. Natural food colors and how to make them How to choose the most suitable color when producing food, choosing a plate and colors that creates the desired effect in a restaurant

Preparation Methods and the Correct Terminology?

The student will have knowledge about: How to write different types of preparation methods. The importance of writing recipes in a professional way including using the correct terminology.

Recipe Costing?

The student will be able to How to cost a recipe. How to upscale recipes. The meaning of yield and why it is important and the importance of this in menu planning Definition of Trim Loss, EP & AP

Food Packaging?

The student will understand: How to Choose the correct packaging for food items. Different types of packaging Know how to design a label for a food item containing all the required information.

Food Presentation?

The student will have knowledge about: Food packaging for different occasions. Basic rules of plating and what should be avoided. Food presentation in general.

Professional Food Tasting?

The student will have knowledge: How to organize a professional tasting session. How to set up a tasting station. How to design a food tasting form. How to evaluate the food in a professional way.

The history of menu planning?

The student will be familiar with the: Definition is of a menu. The purpose of a menu History of menus including different styles over different periods

Different Types of Menus?

The student will know about: Different types of menus. Menus and Eye Scanning patterns. Choosing the most effective layout for a menu. The importance of color when designing a menu.

Menu Development?

The student will behave knowledge about: Guidelines how to develop a menu. How to write descriptions that will sell food products. How to increase the sales ticket.

Menu Engineering?

The student will learn about the: Definition of menu engineering. The importance of menu engineering. Contribution margin costing. Menu Engineering Matrix.

Launching a menu?

The student will know: How to launch a menu or a new food item. The importance of social media How to create a timeline to launch successfully. The importance of training staff before a launch of a menu or food item.

About the instructor

0 (0 ratings)

2 Courses

0 students

$495.00

Material Includes

  • 1. PPT Slides
  • 2. Word documents
  • 3. Journal Papers
  • 4. Online Book

Requirements

  • 1. Must have knowledge about basic cooking skills
  • 2. Must be able to do basic calculations

Target Audience

  • 1. Professional Chefs (All levels)
  • 2. Food Handlers
  • 3. Anyone with a basic knowledge of culinary arts
  • 3. Stay at home moms

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Islam, M.R., Islam, J.S., Zatzman, G.M., Mughal, M.A.H., and Rahman, M.S. (2015). Practice, Analysis, and Methodology, Volume 1. Wiley and Scrivener Publishing LLC, Print ISBN:9780470626030, Online ISBN:9781119184201, DOI:10.1002/9781119184201.

9781119159674

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Islam, M.R., Islam, J.S., Zatzman, G.M., Mughal, M.A.H., and Rahman, M.S. (2016). Theories and Solutions , Volume 2. Wiley and Scrivener Publishing LLC, ISBN: 9781119159674.

9781118867877.cover

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Islam, M.R., Zatzman, G.M. and Islam, J. (2014). Wiley and Scrivener Publishing LLC, Print ISBN:9781118472897 |Online ISBN:9781118867877. DOI:10.1002/9781118867877.

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Zatzman, G.M. and Islam, M.R. (2007). Nova Science Publishers, ISBN: 1-60021-316-2. 407 pp.

9781119184201.cover

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Islam, M.R., Islam, J.S., Zatzman, G.M., Mughal, M.A.H., and Rahman, M.S. (2015). Practice, Analysis, and Methodology, Volume 1. Wiley and Scrivener Publishing LLC, Print ISBN:9780470626030, Online ISBN:9781119184201, DOI:10.1002/9781119184201.

9781119159674

The Greening of Pharmaceutical Engineering

Islam, M.R., Islam, J.S., Zatzman, G.M., Mughal, M.A.H., and Rahman, M.S. (2016). Theories and Solutions , Volume 2. Wiley and Scrivener Publishing LLC, ISBN: 9781119159674.

9781119184201.cover

The Greening of Pharmaceutical Engineering

Islam, M.R., Islam, J.S., Zatzman, G.M., Mughal, M.A.H., and Rahman, M.S. (2015). Practice, Analysis, and Methodology, Volume 1. Wiley and Scrivener Publishing LLC, Print ISBN:9780470626030, Online ISBN:9781119184201, DOI:10.1002/9781119184201.

9781119159674

The Greening of Pharmaceutical Engineering

Islam, M.R., Islam, J.S., Zatzman, G.M., Mughal, M.A.H., and Rahman, M.S. (2016). Theories and Solutions , Volume 2. Wiley and Scrivener Publishing LLC, ISBN: 9781119159674.

1119650992

Sustainable water purification.

Rahman, M.S. and Islam, M.R. (2020). Wiley and Scrivener Publishing LLC, ISBN: 9781119650997.

9781118867877.cover

Reconstituting the Curriculum

Islam, M.R., Zatzman, G.M. and Islam, J. (2014). Wiley and Scrivener Publishing LLC, Print ISBN:9781118472897 |Online ISBN:9781118867877. DOI:10.1002/9781118867877.

9781119525936.cover

Economics of Sustainable Energy

Islam, J.S., Islam, M.R., Islam, M. and c. (2018). Wiley and Scrivener Publishing LLC, Online ISBN:9781119525936, DOI:10.1002/9781119525936.