rmazujian : Super Meals/Superb Baking

Super Meals/Superb Baking

Week of June 2-6, 2008: Agenda check June 10

Homework due on/before June 10,2008

SUPER MEALS/SUPERB BAKING

FINAL EXAM EXPLANATION

In order to complete your final exam, you are to prepare a recipe at home using the following guidelines:

1. The recipe should be something we have not done in class this year. It must be a published recipe from a reliable source.

2. It should take a considerable amoUnt of preparation. JelI-O dishes do not count!!

3. Your dish must be garnished as if you were serving it in a restaurant.

4. You will be allowed 20 minutes preparation at the beginning of class to heat or finish any last minute touches for your dish.

5. All projects are to be completed on an individual basis. No group projects are allowed.

6. All recipes must be approved by the teacher in advance to receive credit on your final exam grade. Your completed project, recipe, parent signature, and the attached essay questions are due during your scheduled exam period.

YOUR SCHEDULED DATE IS__________________________

7. Please make sure your parent writes and signs a brief statement on the back of the shopping and equipment list about your performance in the kitchen. You are totally responsible for the clean-up of your home kitchen.

8. If you anticipate having problems completing this assignment, you are to contact the teacher at least 1 week in advance in order to make special arrangements. If the teacher is not notified of any problem in a timely manner and/or project is not completed, you will receive a zero on your final exam.

9. Time will be given in class to decide on recipes, a shopping list for your recipes, and an equipment list to complete your recipe. If your recipe calls for equipment that you don’t have at home, special arrangements can be made with the teacher to borrow needed equipment. All borrowed equipment must be returned on your final exam day. You are responsible for supplying the groceries and serving dishes needed for the project.

10. The final exam grading breakdown:

10 points Choice of recipe is challenging and uses present culinary skills

10 points Presentation of dish, including garnishes

10 points Signed statement from parent as to completion of tasks

10 points Accurate shopping list and equipment list, attached recipe

40 points Overall dish, including taste and appearance

20 points Essay includes answers to all questions

The dishes are to be brought in and set up buffet style for evaluation and grading of each student’s project. Students are expected to remain in the room the entire exam period and do their dishes after the tasting.

SUPERB MEALSISUPERB BAKING

FINAL EXAM

PAGE 1

NameL Recipe:

10% of final exam grade:

Attach a copy of your recipe to this page.

For the shopping list, write down everything you need, then cross off what is

already available at home

Garnish:

Shopping list: Equipment list:

10 points:

Parents: Please write and sign a brief statement on the back of this paper about

your son’s/daughter’s performance in the kitchen for this project.

Remember, they are totally responsible for the clean up of the home kitchen.

Thank you for your support!

Course Outline

This course is an advanced elective class offered every other year. Super Meals/Superb Baking offers a more detailed study of food preparation. This includes the preparation and assessment of appetizers, soups, salads, main courses and desserts. Creativity is encouraged. Students work in groups as well as independently. In this course we complete two exceptional, long-term projects: a gingerbread structure and a sugar egg spectacle!

Students will further develop their kitchen skills and work habits. Creativity in food preparation and service is the key. An evaluation chart is part of your lab grade when assigned. At times, kitchen groups will prepare a different part of the meal including an appetizer, side dish, main course, dessert, and perhaps a beverage. The meal will be eaten in a family style setting when appropriate.

The focus of this course is to improve your skills and confidence by preparing and serving specially selected recipes. My goal is to help you develop a sense of timing and appreciation for attractive, good tasting dishes served together in an aesthetic setting. All safety rules and procedures from Culinary Arts still apply.

A mid-term exam will be administered in January. Your final exam will be administered during Final Exam period in June. This will be discussed later. There is no need to worry. Specific course requirements will be explained as we move through the semester.

Grading:
25% tests, quizzes, agenda check, cleaning projects
25% homework project (1st MP brief written response, 2nd MP recipe prepared at home, 3rd MP Research Report, 4th meal prepared at home)
50% lab work, class work, and evaluations

Included in your lab work will be aspects such as:
- working with others
- following directions
- clean-up
- final product
- evaluation chart
- attitude

_{Super Meals/Superb Baking
4th Marking Period Homework Assignment
Each student will select recipes and prepare a meal at home using the following guidelines:
1. The recipes should be reasonable and within your skill level. Select recipes that you able to be accomplished.
2. The meal should take a reasonable amount of preparation time and effort. You will prepare 3 components of the meal. Examples: salad, vegetable, chicken. Or soup, bread, dessert.
3. All projects are to be completed on an individual basis. No group projects allowed.
4. All recipes must be approved by the teacher in advance to receive credit in your homework assignment category (25% of your marking period grade). This is the only homework assigned for the marking period.

5. If you anticipate having problems completing this assignment, you are to contact the teacher in advance by May 14th in order to make special arrangements. If the teacher is not notified of any problem by this date and/or project is not completed, you will receive a zero on this homework grade.
6. Time will be given in class to decide on recipes, a shopping list for your recipes, and an equipment list to complete your recipes. If your recipes call for equipment that you don’t have at home, special arrangements can be made with the teacher to borrow needed equipment. All borrowed equipment must be returned by June 10.
7.
The homework grading breakdown:
10 points choice of 3 recipes that use present culinary skills
10 points signed statement from parent as to completion of tasks
20 points attached: market order, equipment list, recipes, a receipt of sorts
40 points completion of 3 recipes for meal at home and clean up
20 points attached essay that includes answers to all questions
8. Project assigned: April 15, 2008. Project due: any time on or before
June 10, 2008. That is 7 weeks to complete this straightforward assignment. Don’t wait until the last minute to do this!

Super Meals/Superb Baking
4th Marking Period Homework Assignment
Page 2
Name: Section:
20 points
Complete market order and equipment list on this page.
Attach copies of your 3 recipes and receipt(s) for any groceries purchased for this assignment to this page. Please write down everything you need, then cross off what is already available.
Market Order: Equipment list:

10 points:
Parents: Please write and sign a brief statement on the back of this paper about

your son’s/daughter’s performance in the kitchen for this meal project.
Remember, they are totally responsible for the clean up of the kitchen.

Thank you for your support!
Super Meals! Superb Baking _4th

Marking Period Homework Assignment
Page 3
Name: Section:____
20 points
In the space below, write a brief essay about your experiences in preparing this meal at home. Use complete sentences, proper grammar, and no abbreviations. Your handwriting must be legible or you may type your essay on a separate paper and submit with this sheet. Essay must include at least 4 sentences for each response to the question. Provide details and examples when needed.

Describe why you selected these 3 recipes.
Describe how the preparation process went. Did you experience any difficulties?
What part did you enjoy the most? How long did the entire process take?
Did the final products meet your expectations? Why or why not?}

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