SITHKOP004 - Developing Menus for Special Dietary Requirements

This assignment focuses on developing menus catering to diverse dietary requirements. The solution presents menu cards for Hindu, Kosher, Coeliac, low-carb/low-calorie/low-fat, and diabetic diets, each with breakfast, lunch, and dinner options. Standardized recipe cards are included, detailing ingredients, quantities, and preparation methods for high-energy, high-protein, vegetarian, and athlete-focused dishes. These recipes provide detailed instructions and costing information, ensuring the menus are both practical and informative. The project aims to equip individuals with the skills to create comprehensive menus that accommodate various dietary restrictions and preferences, demonstrating a strong understanding of food preparation and menu planning.