Level 5 A La Carte Bistro Assessment
Our Level 5 New Zealand Diploma of Cookery students designed, costed and planned a menu of contemporary bistro dishes that could be served in an Auckland venue.
The menu included:
- 3 entrées
- 4 main dishes including one vegetarian, one seafood, one poultry
- 3 side dishes
- 3 desserts (one gluten-free)
This project takes place over 6 weeks and enables the students to plan, cost and refine their menu. They must then prepare 5 dishes, selected by Chef Finn, at a 'Trial Assessment' to test how the dishes work.
Following the Trial Assessment, the students again refine and consolidate their concepts. For the Final Assessment, they invite 2 guests to savour their fare. The guests order one entrée, one main and one dessert prepared by the chef students.
Here are some photos from the evening.