BFI 1044 Food Production Operations for Culinary Arts: French Menu Report

This BFI 1044 Food Production Operations for Culinary Arts coursework asks you to prepare a three course French classical menu, demonstrating mise-en-place, food preparation, presentation, hygiene and safety standards, and then write a 1000-word report exploring the commercial viability of the menu.

BFI 1044 Coursework 1 Details

• Module code: BFI 1044
• Module title: Food Production Operations for Culinary Arts
• Assessment: Coursework 1
• Assessment type: Practical Based Individual Report
• Academic year: 2026/27
• Word count: 1000

BFI 1044 Assessment Task

Prepare a three course French menu demonstrating mise-en-place, food preparation, food presentation, hygiene, safety standards, and write a 1000-word report explaining essential operational components exploring the commercial viability of the prepared menu.

Task Specific Guidance

• Students should prepare a three course French Classical menu along with standard recipes.
• Students should plan, organize and produce the menu, process the vegetables, carry out butchery activities and consider work area ergonomics.
• Students should produce the menu with appropriate standard recipes adhering to prescribed hygiene practices.
• Students should compile a report on the menu prepared by them. The report should include an understanding of mise-en-place, cooking techniques used, hygiene practices, measures of cost control, and the commercial viability of the menu in a fine dining restaurant.

The cover page, table of contents, details of the assessment task and reference list are not included in the word count.

General Study Guidance

• Project work to be structured under the headings: introduction, discussion, conclusion, references / bibliography.
• Use Times New Roman font size 12 with 1.5 line spacing.
• Include page numbers in the bottom right corner.
• Write in English free from spelling and grammatical errors.
• Set the document language to English (UK).
• Cite all information used in your work which is clearly from a source. Ensure that all sources in your reference list are seen as citations in your work, and all names cited in the work appear in your reference list.

BFI 1044 Learning Outcomes

On completion of this module, students will need to demonstrate the following skills and abilities. These learning outcomes are not additional questions.

• Identify common ingredients, commodities and equipment used in commercial kitchens.
• Prepare classical menus using appropriate cooking techniques, complying with standard processes considering commercial viability and production cost.