Diploma Courses Assignment Sample

Q1: Explain the term delegation with an example. What procedure must you use to delegate one of your tasks to another team member? 

Delegation is a process of sharing or transferring responsibilities. It is an essential tool leaders use to fulfil all their responsibilities effectively. For example, if you want to assign a task to your coworker, ensure he can do it.
Procedure to delegate one of your tasks to another team member: The team member should be adequately trained. You need to assign tasks after determining his strengths and weaknesses.

Q1: Briefly describe how designing a menu for a lunchtime café would differ from a nighttime A La Carte restaurant. 

While designing a menu for lunchtime café, the meal options will be lighter and smaller. It will include limited meal options. While designing a nighttime A La Carte menu, you must add more enhanced meal options, including appetizers, main course and dessert options. While designing a lunch menu, you need to add the needs and wants of the target audience. It will include lighter options. 
 

Q1: Discuss the organisational procedures for planning, preparing and storing food. 

Planning: Planning is an essential step in cookery, a foundation for the entire process. It can make the cooking process successful. Proper planning is mandatory to make everything perfect. The chef must think about the safety standards while planning the whole work. The time constraints must be considered while planning to complete every task on time. The planning process involves dividing the main task into sub-steps so that every task can be divided among team members to be completed on time.

Preparing: It is the process that involves doing mise en place. The standard recipe card is analysed, and the ingredient requirement is noted. The equipment is collected. The ingredients are weighed and measured according to the standard recipe. The oven is preheated. The meat is thawed, and the ingredients are chopped and minced per the recipe requirement. The equipment is washed and sanitised. The ingredients are sorted in a sequence of their requirement. 

Storing: This process involves the storage of food items at appropriate temperatures. The potentially hazardous food items must be protected from the 5 to 60 degrees Celsius temperature range.