To complete the class, you will identify, evaluate, and validate what you believe to be an innovative cooking method used for cooking in quantity, such as "Sous Vide" cooking for example. Utilizing an objective stance, you will take on the role as a consultant for a new small restaurant chain located in your home state. This restaurant chain is considering your chosen cooking method as its primary production method for quantity food production. As a consultant, you will need to perform analytical research to best guide their decision. You will need to recommend specific equipment for your chosen method, so you will need to justify the capital investment through making a persuasive argument for the advantages of the identified method.
Note: You are not selling the method. As a consultant, you are helping the client make a decision. You do not need to determine the amount of capital investment. Assume the client has money to burn through, but they want to choose how to spend their money appropriately.
In researching to support your guidance, you will need to include past and current food service operational cases, current business owner's perspectives, any statistical information from a business point of view, and a comparison to one other method. Incorporate what you have learned throughout this course. Also, be sure to reference:
— Practical uses
— Basic techniques
— Its use as a function in food safety
— Specific food product applications