Outline three (3) main things you learnt in this course menu planning

Understanding Nutritional Needs: One of the main things I learned in this course is the importance of understanding nutritional needs when planning a menu. This includes knowing the different food groups and their nutritional values, as well as understanding dietary restrictions and allergies.

Seasonality and Sustainability: Another key learning point was the importance of considering seasonality and sustainability when planning a menu. This involves choosing ingredients that are in season and locally available, which can enhance the taste and quality of dishes, as well as reduce the environmental impact of food production.

Cost and Budgeting: The third main thing I learned was how to plan a menu within a certain budget. This includes understanding the cost of ingredients, labor, and other factors that can affect the overall cost of a meal. It also involves making adjustments to the menu plan as necessary to stay within the budget.