Class Work

Practical Work


My Assignment

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  1. This is an example of a Table D'Hote Menu. This would be the menu of a causal asian resturant, the target audience for this Bar is young adults.

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    This is an example of a A La Carte Menu. This is the menu of a casual Mexican themed restaurant, the target audience for this place would be Families.
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    This is another example of a A la Carte Menu. This is a menu for a upscale seafood restaurant, the target audience is young adults.

  2. My establishment will be located in the inner west near in a kind of village area for example Summerhill Village. The name of my restaurant is ‘Mediterranean Bowl’. The theme of my restaurant is Mediterranean foods, which is a range of cuisines from Greece Macedonia, Cyprus, Italy, Spain, Turkey and Portugal. My restaurant will mainly focus on the dishes from the cultures of Italy, Portugal, Greece and Spain. Will aim for a seating capacity of around 60, my establishment is quite a formal restaurant there for the target audience for the Mediterranean Bowl’ is adults.

    For my establishment Location I choose Summerhill Village for it is a popular multicultural area where I believe a restaurant like this would flourish. I chose the colour scheme of Red and Silver because I think these are good basic colours which will attract customers. Silver is a out there colour and red is a primary colour, together they create a contemporary modern look which is what I am aiming for with this restaurant. These elements together create a perfect combination to make a great impact on my business. With the modern design the younger crowd would be tempted to try this new restaurant in an area where some of the other restaurants design is more of an older antique look. Also having a restaurant with such elements comes up good against competition restaurants.

  3. Chicken and Chorizo Paella
    • 125ml chicken stock
    • 30ml dry white wine
    • 1 pinch saffron threads
    • 1 chorizo sausages, thinly sliced
    • 2 (300g) chicken thigh fillets, cut into 2cm pieces
    • 1/2 red onion, finely chopped
    • 1/2 red capsicum, seeded, finely chopped
    • 1 ripe tomatoes, finely chopped
    • 1 tsp sweet paprika
    • 1/2 cup (110g) calrose rice
    • (75g) fresh or frozen peas

    Method :
    1. Combine the chicken stock, wine and saffron in a small saucepan over medium heat. Bring to a simmer. Remove from heat and set aside.
    2. Heat a large frying pan or paella pan over high heat. Add the chorizo and cook, turning occasionally, for 2-3 minutes or until golden. Transfer to a plate. Add half the chicken to the pan and cook, turning occasionally, for 2-3 minutes or until brown and heated through. Transfer to the plate. Repeat with remaining chicken.
    3. Add the onion and capsicum to the pan and cook, stirring, for 5 minutes or until onion softens. Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic. Return the chorizo and chicken and stir to combine. Sprinkle over the rice and pour over the chicken stock mixture. Bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is tender and liquid is almost absorbed. Scatter the peas over the rice and cook, covered, for 5 minutes or until liquid is absorbed. Remove from heat. Sprinkle with parsley. Serve immediately.
    Chicken and Chorizo Paella is a suitable dish for my restaurant because it is from the Spanish culture, which fits into the Mediterranean theme of my restaurant. Also it is quite a simple meal and delicious meal which is surely to be loved my the adult audience.

  4. The establishment of the Mediterranean Bowl will have some impact on its local society and the environment. If all goes well the streets of Summerhill Village will be busier with our customers driving in to taste our divine cuisine. With large groups of customers, comes large groups of noise; seeing as this local area is quite residential there will be considerations taken to accommodate the neighbours. The establishment would have sound roofing on the walls which back off onto residential areas and other businesses. Of course we would have to take into consideration the environment. We would use recyclable paper table cloths and napkins, so after one use they can be put into recycling, this would also be saving the establishment water. The lighting for the place would be done with energy saving light bulbs. With these energy saving light bulbs they last up to 6 times as long as a standard light bulb, so you change your bulbs less often. Not only are we saving electricity, but we are saving money too. For the bathroom we would have a dual flush system. In our decor we would use eco- friendly paint, which are plant based, and oils used are food grade. All wooden furniture throughout the restaurant will be a recycled wood of some kind. Most likely this will be the benches, chairs and tables.

    My restaurant logo

    Layout of my Restaurant:

My Menu :

Project Evaluation !

What you've done well :
  • Cooked a basic meal which tasted pretty good
  • Rebounded well from troubles through the cooking experience
  • Creating a fake resturaunt
Other things to include:
  • Better skills in sketch ups
Where to from here:
  • Improve presentation skills
  • Get better cooking skills
Why did you choose those mediums of technology, where would you like to go with your technology skills:
  • I would like to experience other means of internet blogging sites to hand in an assingment, not just wikispaces.
  • Using wikispaces was an interesting experience, while frustrating at times it was still fun and different to a normal word document.
  • I choose the technology i used because it was easy for me to use