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Grade 10 First Marking Period

Assignment for 10th Grade Culinary Arts

 

Report on a Chef provided by Mr. Moir

 

Include 3 sources

 

-Book from our Library

-Ebsco (Librarian will assist)

-Wilson Web Biography Plus

 

The report must be 6 pages typed, not including Title page and Bibliography. Double spaced with Times New Roman font 12. The report must include the following.

 

-Background of the Chef

-Cooking styles

-Where they are working and if they own the restaurant

-Three recipes including Soup, Entree and Dessert. One page allowed for each.

 

Grading


10%-Class work on day #1 September
20%-3 sources
20%-Rough Draft
10%-Class work on day #2 September
40%-Final Report (Grammar, Content etc.)

This report can be researched on the two days provided in the Media Center and will be due on October 6th. You will be doing an Oral presentation on this and will count for 3 test grades, two on the report and one on the Oral presentation.

 

*Extra Credit if you reach the Chef by e-mail and ask him three questions and he responds. Print out the e-mail in entirety for the Extra Credit*

 

10 points will be deducted for each day late

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These Chefs will be assigned

1. Chef Thomas Keller-
2. Chef Ferran Adria-
3. Chef Charlie Trotter-
4. Chef Eric Ripert-
5. Chef Daniel Boulud-
6. Chef Wylie Dufresne-
7. Chef Grant Achatz-
8. Chef Mario Batali-
9. Chef John Folse- 
10. Chef Marcus Samuelson-

11. Chef Alice Waters-
12. Chef Julia Child-

13. Chef Rick Moonan-

14. Chef John Besh-

 

 

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10th Grade 2nd Marking Period

Culinary Schools

 

We will be in the Library on January to retrieve all information and also on January to type the rough draft. If more time is needed the Library is open before and after school for your convenience.

 

Scoring-

 

10%-Class work on January

20%-Rough Draft (Hand Written) due January

10%-Cover Page and Bibliography

10%-Correct Content

10%-Class Work

40%-Report Due January

 

This will count for 2 test grades and for each day late for whatever reason will result in a 10 point deduction of final grade. If no report is handed in you will receive an incomplete for the marking period which will exclude you from any extracurricular activities and also at the end of the year a loss of credit for the year.

 

Due January

 

The report must be 5 pages typed using 12 Font and Times New Roman with double spacing. All reports must include updated MLA format. Information on school, courses offered, location, size, cost for the program (All years required for Associates and Bachelor’s degree), degrees offered, financial aid and externship opportunities. One page dedicated to all contact information for the school, including telephone number, fax number, e-mail address, address and name of school. Do not staple the report attach with paper clip or in a folder.

 

*You must complete a full application to the college including letters of recommendation and essays, and add to the report*

 

Also you must have correct bibliography for each source (See Ms. Curtin for any help with this). You can find information on the web and also by calling the admission department from each school. Use the link below to get started.

 

http://www.culinaryschools.com/

 

Hudson County Community College-

Culinary Institute of America-

Academy of Culinary Arts-

French Culinary Institute-

Johnson & Wales-

The Restaurant School at Walnut Hill College-

Institute of Culinary Education-

New England Culinary Institute-

The Arts Institute of Philadelphia-

 

 

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10th Grade

3rd Marking Period Report

Regional American Cuisine

 

You will be assigned a Region within the United States for you to research and make a PowerPoint, Sway or Prezi presentation of at least 15 slides, to include. You will also need to present a quiz and separate answer sheet from items in the slides to use next year when you present your PowerPoint to the class.

 

We will be in the Library on March 7th to get information. On March 22nd  I will check your rough draft in the library and then you can start the PowerPoint/Prezi/Sway. This is due on April 6th!

 

You will use the handout provided and two or more resources from the library. No using the internet for any information, computers will only be used on March 22nd when making the PowerPoint, Sway or Prezi.

 

This will count as three grades, one for the PowerPoint/Sway/Prezi and another for the quiz and answer sheet.

 

1.     Cover Page

2.     Explanation of region

3.     Regional crops

4.     Regional specialties

5.     Do seasons influence the food?

6.     Influences from other cultures

7.     Appetizer Recipe

8.     Soup or Salad Recipe

9.     Seafood Recipe

10.  Meat or Poultry Recipe

11.  Vegetable Recipe

12.  Starch Recipe

13.  Two Dessert Recipes

14.  Bibliography for each

 

 

Stephen J. Moir

Culinary Arts Teacher

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