CULINARY PORTFOLIO REQUIREMENTS
AiW’s Culinary Capstone courses have been specifically designed as the culmination of a future potential graduate’s most marketable skills. While the courses are extremely challenging, students that stay on track with the project have little difficulty completing the work in the requisite amount of time.
We ask our students to complete a real world ‘Business Plan’, the kind of professional body of work you could present to potential investors, a commercial bank or perhaps even the Small Business Association (SBA) for a partial or comprehensive loan or credit facility. Your buiness plan will come from a combination of your managerial classes as well as the developing talent you will have from a food and cooking perspective. The final product is a business plan and a record of the skills you have gained as a culinary student.
The Business Plan has components that include, but are not limited to:
A concept document with a Mission and Vision Statement
Menu Elements including: Menu Planning, Menu Analysis, Contribution Marginsand Ratios
Market and Site Analysis
Operational Analysis: Organizational staffing, Training materials
Space Plan including equipment layout with dining room and kitchen in plans and equipment specifications list.
Feasibility Analysis including business organizational structure, budget, pro formas projections for profitability, return on investment and research on potential sources of funding.
Restaurant Plan including marketing strategy and products and promotions.