TFJ10 Summative Magazine Assignment
15% Final (Must Submit to earn the TFJ1O credit)
The purpose of this assignment is to communicate what you have learned in Hospitality class this semester and to connect it to current food industry trends. You will prepare a food-based magazine for a select group of food enthusiasts (choices must be selected from the list on my desk). Your magazine should incorporate all of the skills covered in the grade nine hospitality units (see below). Include recipes that emphasize healthy eating habits and incorporate a minimum of 1 knife/cutting skill (grating,peeling, chopping) and 1 cooking method identified in the grade nine mark sheet. Your magazine should be well organized and creative. Please refer to magazines or websites such as Bon Appetite, Food Network Magazine, Fine Cooking, Southern Living, Everyday with Rachel Ray etc. Follow the CWDHS plagiarism policy as stated in the student handbook. Please reference all material.
1) Cover Page
2) Table of Contents- List all of the articles you have created (use page numbers)
3) 1 Article on Kitchen Sanitation/Food Safety
4) 1 Article on Kitchen Safety
5) 1 Cutting Skill Ad/Article- safety/proper use/types
6) Tools and Equipment-(select one)
1 article on stocking your kitchen with the right kitchen equipment. (make sure to select tools used for a variety of jobs (refer to your kitchen equipment
assignment)
OR
1 article/ad on a motorized kitchen tool outlining parts, user instructions, cleaning instructions (either mixer or food processor)
7) 3 Recipes -1 entrée recipe using a staple food (rice, grain, corn)
- 1 dessert recipe using sugar
-1 recipe of your choice using a dairy product as a main ingredient
8) 1 article related to Staple Foods from a different culture-make sure to identify different herbs/spices/and other ingredients as well as interesting food related
facts about the chosen country.
9) 1 reference page including all relevant information
The purpose of this assignment is to communicate what you have learned in Hospitality class this semester and to connect it to current food industry trends. You will prepare a food-based magazine for a select group of food enthusiasts (choices must be selected from the list on my desk). Your magazine should incorporate all of the skills covered in the grade nine hospitality units (see below). Include recipes that emphasize healthy eating habits and incorporate a minimum of 1 knife/cutting skill (grating,peeling, chopping) and 1 cooking method identified in the grade nine mark sheet. Your magazine should be well organized and creative. Please refer to magazines or websites such as Bon Appetite, Food Network Magazine, Fine Cooking, Southern Living, Everyday with Rachel Ray etc. Follow the CWDHS plagiarism policy as stated in the student handbook. Please reference all material.
1) Cover Page
2) Table of Contents- List all of the articles you have created (use page numbers)
3) 1 Article on Kitchen Sanitation/Food Safety
4) 1 Article on Kitchen Safety
5) 1 Cutting Skill Ad/Article- safety/proper use/types
6) Tools and Equipment-(select one)
1 article on stocking your kitchen with the right kitchen equipment. (make sure to select tools used for a variety of jobs (refer to your kitchen equipment
assignment)
OR
1 article/ad on a motorized kitchen tool outlining parts, user instructions, cleaning instructions (either mixer or food processor)
7) 3 Recipes -1 entrée recipe using a staple food (rice, grain, corn)
- 1 dessert recipe using sugar
-1 recipe of your choice using a dairy product as a main ingredient
8) 1 article related to Staple Foods from a different culture-make sure to identify different herbs/spices/and other ingredients as well as interesting food related
facts about the chosen country.
9) 1 reference page including all relevant information