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Set Menu Project were held to allow all our Professional Chef Program students to practice the real industry setting as if they run restaurant business. The students were divided into a group of ten people whereby they must work as a team to produce Amuse-bouche, Appetizer, Main Course to Dessert. Every role is important in the teamwork as they need to also able to sell the lunch seat through a reservation system.
While one group is producing their dishes, the other group would be in charged in the service. The students must also practice basic table set up and serve guests in order to understand the flow of restaurant business. One student will be in charged as the restaurant manager and they would take turn for different days.
Set Menu Project were held to allow all our Professional Chef Program students to practice the real industry setting as if they run restaurant business. The students were divided into a group of ten people whereby they must work as a team to produce Amuse-bouche, Appetizer, Main Course to Dessert. Every role is important in the teamwork as they need to also able to sell the lunch seat through a reservation system.
While one group is producing their dishes, the other group would be in charged in the service. The students must also practice basic table set up and serve guests in order to understand the flow of restaurant business. One student will be in charged as the restaurant manager and they would take turn for different days.
The menu served changes as the week goes by ranging from Asian, Japanese, Korean, French, Mexican to Western. The student who is in charge of serving food will have to meet, greet and explain customers about the set menu that they will consume.
This project not only teaches students about food production skills but also time management, leadership skill, problem solving skills, teamwork, discipline and implementing a real running restaurant. Students who act as waiter and waitresses also gain experience about running a restaurant and dealing directly with as if the real customers.
Students are responsible for selling set menu tickets. In a day, they have to sell 20-25 seats and able to secure the reservation. It is a challenging project yet rewarding since it give real experience to the students on how the real world works.
