This project focuses on commercial cookery and menu planning, using Rashay's Casual Dining and Cafe as a case study. The assignment details a menu comprising various dishes, primarily meat-based, with culturally diverse items. It outlines menu courses, recipes, and ingredient considerations, emphasizing the importance of understanding meat cuts, cooking methods (both dry and moist heat), and ingredient selection. The project covers equipment and techniques used in cooking, including dry heat methods like grilling and moist heat methods like stewing, along with the value and nutritional aspects of meat. It also explores the menu's history and cultural influences, referencing dishes from different countries. The project includes a bibliography of relevant sources.