- UGB394 Assignment: Strategic Evaluation and Reporting in International Financial Accounting
- Wrong Site Surgery Case Study: Investigation, Causes & Prevention – Report
- MANM013 Strategic Internationalisation Report – Market Entry Analysis & Trade Strategy, FHEQ Level 7
- IMA7001 International Marketing Strategy Report for Gousto Expansion into Australia and Canada, Level HE7 Assessment 1
- CMI 526 Principles of Leadership Practice Level 5 – Report
- H/618/5284 Responsibilities of a Health and Social Care Worker, OTHM Level 3
- BTEC M/618/7393 Unit 2: Principles and Design of Networked Systems – Report
- 6005FIN Portfolio Management Report – Risk-Reduction Benefits of Diversification
- 2190 Level 4 Address various Legal , social & Ethical issues within cyber security – Report
- BEAM046 Investment Strategies for University of Exeter: Bond & crypto portfolio Analysis
- CIPD 7OS01 level 7 Legal Risks in Employment Decisions at Rose Hip Lodge – A detailed Analysis
- UGB394 International Financial Reporting – Analysis, Statements & Decision-Making, Level 6
- R/616/1790 Unit 3: Review of Professional Identity and Practice, BTEC Level 4
- Y/616/1788 Unit 1: The Contemporary Hospitality Industry, BTEC Level 4
- OTHM Level 3 Communication in the Workplace: Strategies, Challenges, and Best Practices | Report
- Financial Management Strategies of MNCs: Global Capital Sourcing, Currency Exposure, and Cost of Capital
- ECM2201 SDOF & MDOF System Analysis Report
- EMS622U Sustainability Assessment for Product Design: Environmental, Economic, and Social Indicators | Report
- M33984 International Marketing Plan | Report, Assessment 2
- D/615/3823 Roles & Responsibilities in Health and Social Care, Qualifi Level 3
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
- Appraise the future direction of culinary artistry and classical technique in a range of contemporary commercial settings
- 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
Do You Need Assignment of This Question
Are you Struggling to write a report? Don’t be sad, Now students can easily buy reports from Studentsassignmenthelp.co.uk We have native professional report writers who provide well research and well-formatted reports on Culinary artistry and contemporary principles subject at cheap prices and delivered before the university deadline.
Answer
