You have been hired as a chef at an aged care residential centre. You hove to prepare cyclical menus for the elderly residents of the centre, taking into account health conditions such as Type 2 diabetes and heart disease.
All menus must be: • low sugar • low fat • low cholesterol
In addition, food must be: • modified in texture to be easy to swallow and reduce choking hazard (such as pureed or softened) • easy to cut and handle (e.g. bite sized pieces)
The budget for each day’s menu i ,—
ncluding food, labour, operational and wastage
costs). The budget for the overall week
Each menu must be designed f 40 serves meals). Each meal has two courses, main and dessert. The kitchen brigade consists of one chef (you), one cook and one kitchen hand.