1 / 9

Costing a dish

Costing a dish. March 2011. Kindly contributed by Susan Brocklehurst, City College, Norwich. Search for Susan on www.skillsworkshop.org

olathe
Download Presentation

Costing a dish

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Costing a dish March 2011. Kindly contributed by Susan Brocklehurst, City College, Norwich. Search for Susan on www.skillsworkshop.org This PPT accompanies a separate PDF workbook. Both resources directly relate, in terms of theory, to the VRQ qualification, the Foundation Diploma and also ABC Level 1 Catering. Curriculum links This PPT, and the accompanying PDF workbook, covers many aspects of Level 1 and Level 2 Functional Mathematics and adult numeracy. Please refer to the download page for this resource on skillsworkshop.org for detailed curriculum links and related resources. The tutor will need to provide recipes and prices.

  2. Costing a dish

  3. What information do you need to cost a dish? • In pairs, list the information you would need to cost tomato soup for 4 people. • Feedback to the whole class.

  4. Costing each ingredient • Tomatoes cost £1.80 for an A10 tin which contains approx 1kg tomatoes. • In your pairs, decide how you can calculate the cost required per recipe. • What is your answer?

  5. A formula to use for costing • A formula which can be used for costing an ingredient is as follows: Price of ingredient = unit cost/unit weight x amount needed • Ensure unit weight and amount needed are in the same units.

  6. Costing the whole recipe • Using the handout (not provided with this PPT) which gives you unit costs and unit sizes, and your recipe which gives you amount needed, cost each ingredient individually. • Work out the total cost and then the cost per cover.

  7. Practise your skills • Each group will have a different recipe to cost, with information required to carry out the task. • Follow the instructions to find the cost per cover. • Work as a team so that everyone is involved in producing the final cost.

  8. Check each other’s work • After 10 minutes, move clockwise round the room to the next table and check your colleagues’ work. • Did they finish the work? Are they on the right track? • You have five minutes to correct any errors and to complete the work

  9. Extension task • Scaling recipes up and down is something you need to be able to do. • With the recipes provided, work out how much of each ingredient is needed for parties of 18, 25, 150, 470. • How can you be certain your results make sense? • Have you rounded your figures to sensible amounts?

More Related