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Period 1 Summative

Cater Wellington
Due Tuesday June 16th (no exceptions – early submissions will be accepted after Thursday June 11th)
(20 % of your final mark)

please scroll down for notes on our first catering. . .

Throughout the year you have experienced a variety of core culinary applications. You’ve created all manner of starch dishes (gnocchi, pastas, breads), played with the foundations of pastry (tarts, pies, profiteroles), and experienced several world cuisines (Mexican, Thai, Indian and Japanese). This term you’ve also connected the role that our food system has played on the environment (CO2 equivalent calculations for our food) and explored the possibilities within our own farming community (Ontario vegetable profiles) and considered the bounty of food that is available from our own local forests.

In this final project you will use this knowledge about basic food production, food’s impact on the earth, and your awareness of the diversity of cultural foods to develop and produce 2 separate catering. We (as a class) will implement the expedition of one predetermined catering (Mr. Jess organized) and one that you as a class will organize.

Working within a finite timeline, you will need to work as a group to establish your menu, consider how your going to fulfill your caterings, and determine your labor breakdown (i.e. servers, cooks, hosts, etc.). Marks for this summative will be dependent on 3 separate aspects: peer evaluation, catering client evaluation, and my evaluation.

Below is an outline of some of the work you can expect to do for this project. Please refer to the corresponding rubric for a full outline and breakdown of mark distribution for this project.

Essential Project Details every student in the class MUST PRODUCE

1. Copies of your menus and all corresponding recipes
2. An outline of your own role in the trial (I was a cook, I cooked. . .it went well because. . .)
3. One copy of an client’s evaluation of your catering
4. A personal reflections on your experience in both caterings as a new young cook
Additional Details you CAN produce
1. A brief commentary on the two separate caterings, how you thought they would go, how they ended up going and suggestions for the future.
2. A personal commentary on the food you produced (likes, dislikes, your perspective as a new young cook, give some ideas of how or what you would change)
3. Photos of the trials (if permissible)
4. Information on your work to incorporate local and seasonal food into your menus
5. A floor plan for how you implemented the trial (i.e. a map of where you did your trial)
6. Your evaluation of your peers throughout this project

Notes taken from Monday’s class:
We need to do 2 Caterings

First catering:
Client – Mr. Serafini email: brian.serafini@ugdsb.on.ca
Event: Literacy & Numeracy Meeting
Venue: Office Conference Room
Date: Tuesday, June 2nd
Time: 12 noon
Budget: $150.00 or 7.50 per person

People needed for this catering:
Cooks and Coordinators

Menu should have 3 components

NOTE: We still need to organize our second catering. What we know so far:
1. a fundraiser
2. to be held in the pm before June 16th
3. proceeds to go to CW Food Bank

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