Name Theme Menu

Click icon to add picture

Insert student picture on left side

Menu Theme Give a brief overview of your chosen

global cuisine and why you selected this theme.

Theme Menu List your theme menu. Appetizer Bread Entrée Dessert

How were the recipe cards and menu costing helpful?

Production Planning Briefly explain your production planning

in reference to: mise en place, time management, freshman team work and plan of work.

If you have picture of prep day with freshman, place on the next slide.

Production Planning

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Insert on the left side a picture of something you or your freshman completed prep day.

Give a brief explanation of photo selected

Menu Production Day Talk about the following: What went right. What went wrong. What would you do different?

Share reflective future changes based on feedback

Insert appetizer picture on left side

Click icon to add pictureGive a brief appetizer explanation

Share reflective future changes based on feedback

Insert Bread picture on left side

Click icon to add pictureGive a brief bread explanation

Share reflective future changes based on feedback

Insert Entrée picture on left side

Click icon to add pictureGive brief Entrée explanation: mention starch, vegetable, sauce and garnish.

Share reflective future changes based on feedback

Insert dessert picture in icon

Click icon to add pictureGive brief explanation of dessert.

Summaryo What did I learn from this project? - strengths, areas of development

o How did this project prepare me for my future in industry and ongoing education?

o Thank your Chef, Freshman sous chef and wait staff