Project Portfolio and Critical Reflective Report | Innovative Dish for Specialised Restaurant Menu

Students will work with both an external industry mentor and an internal mentor and will be required to design and develop an innovative dish for a specialised menu to be served in a contemporary award winning restaurant.The preparation of the dish and the associated presentation forms course work 1 and the details of the development process and the critical reflection is the focus of coursework 2.

In keeping with the challenges of the current operating environment the innovative dish must be suitable for either customer collection or delivery. Students should bear in mind that innovation should be considered at all points in the development of the dish and customer delivery/ collection. This extends to the final presentation of the dish and students have flexibility in deciding how to present the dish to the customer. For example the various elements of the dish could be boxed separately with full instructions including photographs on how the customer should complete the preparation of the dish for service in their home. Alternatively the complete dish could be plated and presented to the customer ready to eat at home with no further work required by the customer to complete the dish.

Each student will plan and manage their own time and resources to establish and develop the innovative dish based on a review of contemporary and future food trends, the current operating environment along with current provision and market opportunities.  This entire process from the initiation to planning to the development, trial and practice to the final production and preparation will be recorded through the compilation of an illustrated project portfolio (30%) and reflective report (10%).  Students will clearly identify the innovative nature of their concepts and sources of inspiration together along with reference to academic research, grey literature   and professional practice in the written portfolio. 

1. Front coverto include the project title, module title and code, and your B00 number.

2. Abstract– a brief summary of what the project is about (approximately half a page in length).

3. Contents page– this will list the sections and sub-sections of your report, include page numbers. Include the heading for introduction in your contents page

4. Introduction– This part section will provide a clear picture of what the report is about. It will note the aims and objectives and the background to the selected innovation. This section should provide the reader with a clear picture of the overall work. This section will set the context for your portfolio and summarise the concept and its key influences

1. Review of the literature(all journal articles, theoretical input and market intelligence must be referenced in the UU Guide to Harvard referencing). This section should be analytical rather than descriptive and as well as reviewing the literature should include reference to the key academic sources have informed your approach to culinary innovation. (see also point 7 below)

2. Reference to interviews/discussion groupswith chefs/mentors

3. Details of the creative processyou have followed. This section must include reference to academic research and professional practice. This section needs to be more than merely descriptive. (Using a theoretical model will demonstrate how you have applied theory throughout the creative process). Mood board including pictures can be used.

4. How the dish will be presented to the customer (and finalised where appropriate with instructions and photographs). This section can be added as an appendix.

5. Operational aspectsassociated with introducing the dish on to a la carte and banqueting menu (including any staff training and associated costs which might be required)

6. Evidence based anticipated consumer demandand current trends contextualised to Belfast

7. Information on allergensas they relate to innovative dish.

8. Marketing(and in particular the use of social media/ digital channels in promoting the dish).

9. Financial informationto include costings and appropriate mark ups. Remember to factor in delivery costs (if applicable) and packaging materials.

10. Conclusions – what has been learnt from the whole process?

11. How can the process be further developed? – e.g. Planning how to do a better project if you could do it again; more practice to deliver a much better dish; alternative ways to present.

12. Reflection (500 words) A critical reflection of the process and can be written in the first person.

13. Critical evaluation of the whole process. Identify and critically evaluate the strengths and weaknesses of the development process, the final product and its potential.

14. Recipes(to include allergens) and methods

15. References –list of books, articles, journals as per the UUBS Harvard referencing

16. Aide Memoire(NB sections 5-14 must cross reference your aide memoire)

18. Appendices - additional information outside the main body of the report, for example – emails from mentors; discussion group notes, focus group notes; list of questions you had the opportunity to ask of visiting chefs, culinary workshops attended etc., packaging supplies and delivery platforms.