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Develop menus for special dietary requirements: - The study of this course provides us the information about the knowledge and skills required to develop menus, outcomes of the performance and the mean plans for humans who needs some special dietary plans for health, cultural and lifestyle reasons. This course needs the ability to recognize the dietary needs of the people, meal plans to match up their needs and special menus development, cost menus and to evaluate and monitor the success of menu performance.

This unit is applicable to all catering and hospitality firms or organization which makes and delivers the food items. These types of organizations include clubs, health establishments, hotels, defense forces, restaurants, cafeterias, educational institutions, cafes, in flight and other transport caterers, residential caterers, kiosks, and event and function caterers.

It actually applies on those people who work or operate self dependently or with a limited assistance from other people such as chefs, senior cooks, catering supervisors and managers.

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