Menu Planning Workbook

A comprehensive 11-page student workbook focusing on menu planning principles for both home cooking and catering industry applications.

Contents: Meal planning considerations (budget, dietary requirements, time, equipment), industry menu planning factors, nutrition basics, seasonal ingredients, customer needs assessment, and practical planning exercises. Features starter activities, keywords/definitions, true/false questions, and exam-style practice questions (4-8 marks).

Format: Interactive student workbook with fill-in sections, practical tasks, and independent menu planning project. Includes completed teacher example with answer guidance and marking schemes.

Perfect for: Food Technology teachers and Year 9 pupils studying nutrition and catering principles. Combines theoretical knowledge with practical application through real-world menu planning scenarios.

Develops essential skills for GCSE Food Preparation & Nutrition whilst building understanding of commercial catering considerations.