History & Study of Cuisines

History & Study of Cuisines

Select one menu from W1: Assignment 3, and support each menu item with the following. Please do not limit yourself to these:
•Kitchen preparation and execution ?Prep list that could be used by the kitchen crew to produce the entire menu
?Timeline for the preparation of all the foods to be served
?Production and execution outline

•Dining room service staff event preparation and execution
?Task detail and position responsibility
?Timeline for the dining room service staff
?Preparation timeline
?Execution timeline
•Write a 350-word essay in a Word document following MLA format discussing the following, but do not limit yourself to:
?Why do you need to do this for your staff?
?What are the outcomes for your staff?

As you complete this assignment, please prepare it as if you are the manager and you are directing your dining room and kitchen managers.

Use the information that you have learned in the lectures for this course, your research, your previous classes, and the information that has been covered in your textbook to produce your menus.

Create a document for your selected menu with its accompanying 350-word essay. You should compile these into one document to serve as a complete package with all of the information.

By the due date, submit your report to the Discussion Area, formatted in the current MLA style.

Read the reports submitted by at least one of your peers and comment on their observations (10 points). Quote personal experiences or reference relevant texts to challenge their ideas or suggest improvements.

Assignment 2 Grading Criteria Grading Criteria
Maximum Points

Prepared three documents to support the W1: Assignment 3 Menus.
10

Met the criteria for the key elements, as assigned, in length and content.
5

Participation Criteria:

Participated in the discussion of each thread topic by responding to at least two other posts by asking a question, providing a statement of clarification, providing a point of view with rationale, challenging a point of discussion, or making a relationship between one or more points.
5

Responses showed comprehension of the issues being discussed, respect for the points of view of others, and an ability to build on ideas and opinions presented.
5

Followed MLA guidelines for writing style, spelling, grammar, and citation of sources.
5

Total
30

This assignment is broken out into three distinct areas ( I have attached below a sample of how one student tackled the assignment to get you started) – once you have selected the menu you plan to use you will need to develop:
1st step: Kitchen preparation and execution  •Prep list that could be used by the kitchen crew to produce the entire menu (you will need your recipes for the items to assist you)

•Timeline for the preparation of all the foods to be served (tentative timeline is fine)

•Production and execution outline (you can do this in broad strokes)

2nd Step: Dining room service staff event preparation and execution (this can be done in broad terms)

?Task detail and position responsibility
?Timeline for the dining room service staff ?Preparation timeline
?Execution timeline

3rd Step: 350-word essay in a Word document discussing the following, but do not limit yourself to: •Why do you need to do this for your staff?
•What are the outcomes for your staff?

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