Planning for Making… · JHS3 Career Technology

Lesson notes

Learning Objectives

Indicator: B9.5.3.1.2 - Demonstrate Skills in menu planning

By the end of the lesson, learners can:

Define a menu and identify at least three types of menus used in food service establishments.
Explain at least four reasons why menu planning is important for food service businesses.
State and explain at least five factors to consider when planning a menu.
Distinguish between A’ la Carte and Table d’hôte menus with examples of each.
Plan a simple one-day menu for a given occasion, considering the factors discussed, and present it for class appraisal.

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Curriculum details

Strand: Designing and Making of Artefacts/products (Strand 5)
Sub-strand: Planning for Making Artefacts/products (5.3)
Content standard: B9.5.3.1 - Demonstrate understanding of planning for making artefacts/ products/ meals
Indicator: B9.5.3.1.2 - Demonstrate Skills in menu planning
Suggested placement: Term 3, Week 4 (Week 28 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: Career Technology, Common Core Programme (JHS1-JHS3), 2023, p. 111
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Explain what is meant by a menu.
E.g., A menu is a list of dishes or kinds of food served at a meal.
2. Discuss the importance of planning a menu.
E.g., it helps customers to be made aware of what dishes are available in the restaurant and the price per dish.
3. Discuss the factors to consider when planning a menu.
E.g.
- Availability of tools, equipment and skilled personnel.
- Availability of foods/foods in season.
4. Discuss some types of menu in groups.
E.g., A' la Carte, Table d'hôtel
5. In groups, plan a menu for discussion in class.
6. Display planned menus for appraisal