Food and Project Summary Sheet
LCBC 232 Project Summary Sheet
Project 1:
Locate 3 images of plated foods that depict at least 2 of the plating elements we have been talking about in class. Copy the images, identify the elements and describe in your opinion your thoughts regarding the presentation. This project is due on Day 6 of the class cycle.
Project 2:
In evaluating the original dishes on this day with the reimagined dishes, write an essay comparing the two different dishes. This project must also identify the nutritional differences between the two dishes. This project is due on Day 13 of the class cycle.
Project 3:
Identify one restaurant that is currently practicing farm to table style of operations. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 15 of the class cycle.
Project 4:
Identify one restaurant that is currently practicing snout to tail style of operations. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 19 of the class cycle.
Project 5:
Identify one restaurant that is currently operating in one of these styles: Locally sourced; Organic; Vegan; Vegetarian. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 21 of the class cycle.
Project 6:
Identify one restaurant that is currently practicing a steak-house style of operations OR a child-friendly restaurant. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 25 of the class cycle.
Project 7:
Molecular Gastronomy Journal: Each student will maintain a journal for days 25, 26, and 27 of this class and document the activities consisting of: Recipes utilized, processes utilized, problems encountered, adjustments and reattempts, evaluations of finished product and finally a statement of how it can be utilized in their industry. This project is due on Day 28 of the class cycle.
Project 1:
Locate 3 images of plated foods that depict at least 2 of the plating elements we have been talking about in class. Copy the images, identify the elements and describe in your opinion your thoughts regarding the presentation. This project is due on Day 6 of the class cycle.
Project 2:
In evaluating the original dishes on this day with the reimagined dishes, write an essay comparing the two different dishes. This project must also identify the nutritional differences between the two dishes. This project is due on Day 13 of the class cycle.
Project 3:
Identify one restaurant that is currently practicing farm to table style of operations. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 15 of the class cycle.
Project 4:
Identify one restaurant that is currently practicing snout to tail style of operations. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 19 of the class cycle.
Project 5:
Identify one restaurant that is currently operating in one of these styles: Locally sourced; Organic; Vegan; Vegetarian. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 21 of the class cycle.
Project 6:
Identify one restaurant that is currently practicing a steak-house style of operations OR a child-friendly restaurant. Write a summary of the cuisine and a short biography of the chef in charge. This project is due on Day 25 of the class cycle.
Project 7:
Molecular Gastronomy Journal: Each student will maintain a journal for days 25, 26, and 27 of this class and document the activities consisting of: Recipes utilized, processes utilized, problems encountered, adjustments and reattempts, evaluations of finished product and finally a statement of how it can be utilized in their industry. This project is due on Day 28 of the class cycle.