Title: Apply sustainability principles to menu development.
Course: Culinary Arts II (16052-II) > Section: Developing Menus

Application should include

- explaining the importance of sustainable practices in controlling costs and environmental stewardship
- explaining the concepts of energy efficiency and food miles
- identifying sustainable food sources
- describing the influence of chefs (e.g., Alice Waters).

Process/Skill Questions:

Thinking

- What are food miles?
- Why is environmental stewardship important in food service establishments?
- How did Alice Waters influence the ideas of culinary sustainability?

Communication

- How can sustainable food sources be communicated in a menu?
- Why is incorporating sustainable food sources important to consumers?

Leadership

- Why should both back-of-the-house and front-of-the-house staff be trained in sustainable practices?

Management

- How can management implement sustainable practices while controlling overhead costs?
- What are long-term ramifications of failing to implement sustainable practices?