Restaurant Overview
Standards Meets Criteria of Project The project meets all the required criteria: Cover page follows given guidelines. The project is typed and is well organized. No spelling or grammatical mistakes. The project is turned in through ulearn. The project is six pages in length MLA format in paper and Works Cited page 5 Points Restaurant Overview The project identifies the establishment were he or she works presently Name, location, type of food, price range, clientele and etc. The restaurants food philosophy. The chef’s or owner’s food philosophy. Review of the main menu – The types of foods. How and why does it fit with the philosophy of the restaurant and/or the chef? Review of the dessert menu – The types of desserts.[unique_solution] Does it have a relationship with the main menu? How and why does it fit with the philosophy of the restaurant and/or the chef? 20 Points Biography Short Biography including: Education culinary related & non-culinary related Classes taken professional & non-professional Work experience: in and out of the industry Why did they choose to be a pastry chef for a living? Awards, books, competition 15 Points Dessert Critique The project includes three photos of plated desserts that she or he produced Discuss the style and components used on each plated dessert Three reasons you like each plated dessert Three ways you would improve the plated dessert 20 Points Reflection The project contains student’s reflection regarding three important points that they learned: Your personal thoughts on the restaurant, what did you learn? Included information about new learning related to the food industry and how this learning will improve practice. Connections to other learning are present 40 PointsStandards Meets Criteria of Project The project meets all the required criteria: Cover page follows given guidelines. The project is typed and is well organized. No spelling or grammatical mistakes. The project is turned in through ulearn. The project is six pages in length MLA format in paper and Works Cited page 5 Points Restaurant Overview The project identifies the establishment were he or she works presently Name, location, type of food, price range, clientele and etc. The restaurants food philosophy. The chef’s or owner’s food philosophy. Review of the main menu – The types of foods. How and why does it fit with the philosophy of the restaurant and/or the chef? Review of the dessert menu – The types of desserts.[unique_solution] Does it have a relationship with the main menu? How and why does it fit with the philosophy of the restaurant and/or the chef? 20 Points Biography Short Biography including: Education culinary related & non-culinary related Classes taken professional & non-professional Work experience: in and out of the industry Why did they choose to be a pastry chef for a living? Awards, books, competition 15 Points Dessert Critique The project includes three photos of plated desserts that she or he produced Discuss the style and components used on each plated dessert Three reasons you like each plated dessert Three ways you would improve the plated dessert 20 Points Reflection The project contains student’s reflection regarding three important points that they learned: Your personal thoughts on the restaurant, what did you learn? Included information about new learning related to the food industry and how this learning will improve practice. Connections to other learning are present 40 Points