Family and consumer science,Sustainable Restaurant Production – Food Studies;

During this module, you should produce a portfolio, which demonstrates your time in the realistic working environment. Portfolio headings: 1. Sustainable procurement: provide background theory, evaluate practice in Pillars restaurant and provide recommendations (including photos) (300-400 words). 2. Food safety: provide background theory, evaluate practice in Pillars restaurant and provide recommendations (including photos) (300-400 words). 3. Energy efficient food production: provide background theory, evaluate practice in Pillars restaurant and provide recommendations (including photos) (300-400 words). 4. Healthy menu planning: provide background theory, evaluate practice in Pillars restaurant and provide recommendations (including photos) (300-400 words). 5. Waste management system: provide background theory, evaluate practice in Pillars restaurant and provide recommendations (including photos) (300-400 words). Professional presentation in line with University academic guidelines i.e. Numbered titles and sections, aims and objectives, labelled figures and graphs, correct citations, conclusions, reference list and appendices (an example will be provided). Please see below the Learning Outcomes expected to be assessed in this paper: LO2: Achieve consistent standards of portion, cost and food safety reflecting school policy and legislative protocols. LO3: Prepare, cook and present simple and complex dishes using recognised text, published materials and eclectic influences. LO5: Apply transferable skills in the planning, delivery and food production environment. NOTICE: Writer is expected to write out the texts, student will design the portfolio himself !!! On the attached Assignment brief, the Assessment 1: Portfolio LO 2, 3 & 5 (texts in red) will be attempted. Student has done the Assessment 2 before.