Menu Writing and Costing

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Careers                                                        

Grade – 10 -12 

Unit- Menu Writing and Costing                                                  

Pacing – 2 weeks

Essential Question(s):

  • Why are different types of menus created?
  • Why is cost control important?
  • How are menu items costed?

Big Idea(s):

  • The menus role is influenced by target markets, styles and types of food service establishments and current trends
  • In order for a restaurant to run properly, it has to be efficient and keep a close eye on food cost

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 10: menu planning
    • 1. List basic menu planning principles.
    • 2. Create menu item descriptions following established truth-in-menu guidelines.
    • 3. Develop an understanding of basic menu planning and layout principles.
    • 4. Apply principles of nutrition to menu development.
    • 5. Describe the importance of proper menu planning to the overall operation of the foodservice facility.
  • ACF 3: business and math skills
    • 3. Demonstrate the process of costing for recipes.
    • 4. Demonstrate the process of costing for recipe yield adjustment.
    • 5. Determine selling price of menu items .

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

Menu planning principles

Truth-in-menu descriptions

Menu Layout

Nutrition

Importance of menu planning

Costing

Yield adjustment

Selling price

 

 

List

 

Create

 

Develop

 

Apply

 

Describe

 

Demonstrate

 

Demonstrate

 

Calculate

1

 

2

 

6

 

3

 

1

 

5

 

5

 

4