You are to prepare and serve a three course meal in the Hospitality Lab at RCI, during one 75 minute period. You may do your own prep work at home (or during other class time, if available) if you feel you may not have enough time in one period to complete everything. You must provide your own ingredients (as you will be either eating this meal yourself, or bringing it home for your family to eat).

Some key things to account for:

• Safety First
• Ensure equipment is available beforhand
• Clean work area
• Following work plan.
• Proper place setting
• Proper serving technique
• Platting
• Clean-up

You will also prepare a recipe for each dish you will be making. Included with each recipe will be a work plan outlining step-by-step tasks, which will be prepared in advance. The recipe will explain why specific herbs and spices or seasoning have been included.

Design Brief: To design and make a Cook’s Book.

Context: You are required to complete this culminating assignment which will measure the various application, knowledge, communication, and thinking/inquiry skills you have learned over this semester. Remember that this is part of your culminating project. Make it colourful, creative, and unique.  This is a project to use when you are finished this course.

Possible Solutions: List as many possible solutions as you can think of.

Design Constraints: The following are some constraints or limitations for this project:

1. You will work individually.
2. You will be given three days of computer lab time.
3. Your project should be nicely bound.
4. Your project will have a bibliography.
5. Your project is due on January 18th 2013.

Detail Design: The following are the steps to follow:

1. Ensure that the work area is clear of hazardous materials (i.e., sharps, oil, gas, rags, wood, plastic, etc.).
2. Include five recipes for each of the following areas:
   - Healthy Snacks
   - Cookies & Muffins
   - Quick Meals (30 minutes or less)
   - International Foods
   - My Favourites
3. In total you are to collect 25 recipes.  These are to be collected from a minimum of four different resources (Internet, cookbooks, magazines, newspapers, etc.), and each must be listed as a resource in the bibliography.
4. You are to make up your own cooking hints section by using existing lists of helpful hints or create your own.  There should be a minimum of 25 hints.  Use pictures, magazine clippings to personalize your work.
5. You may use your textbook and classroom material to help you put together a useful resource on kitchen and food safety tips.
6. You are also to keep a personal food journal for the next two weeks and include your Food Journal Entries in this project with a conclusion section explaining what you learned from doing the food journal entries ( i.e., Personal Reflection).

Materials: list all materials and resources you used for this project.

Commissioning: Were you successful in this project when you tried it out?

Evaluation: Did this project work as you expected it to?

Reflection: Did you enjoy this project? What were you most proud of? What would you do differently next time?

Mr. Ferguson has created a Project checklist to help you stay organized.