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