TFJ20 Summative Magazine Assignment
15% Final (Must Submit to earn the TFJ2O 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. Your magazine should incorporate all of the skills covered in the grade ten hospitality units (see below). Include recipes that emphasis healthy eating habits and incorporate a minimum of 1 knife/cutting skill and 1 cooking method identified in the grade ten 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 or Food Safety
4) 1 Knife Skills Ad/Article- safety/proper use/types
5) 1 Tools and Equipment- Showcase an interesting, non-traditional tool or piece of equipment and how to use it
6) 4 Recipes
2 beef recipes- 1 using a tender cut of meat and 1 using a tougher cut of meat
1 recipe using a grade ten moist heat cooking method
1 recipe using a grade ten dry heat cooking method
7) 1 article related to an uncommon fruit or vegetable-using the same format as used in your recognition logs
8) 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. Your magazine should incorporate all of the skills covered in the grade ten hospitality units (see below). Include recipes that emphasis healthy eating habits and incorporate a minimum of 1 knife/cutting skill and 1 cooking method identified in the grade ten 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 or Food Safety
4) 1 Knife Skills Ad/Article- safety/proper use/types
5) 1 Tools and Equipment- Showcase an interesting, non-traditional tool or piece of equipment and how to use it
6) 4 Recipes
2 beef recipes- 1 using a tender cut of meat and 1 using a tougher cut of meat
1 recipe using a grade ten moist heat cooking method
1 recipe using a grade ten dry heat cooking method
7) 1 article related to an uncommon fruit or vegetable-using the same format as used in your recognition logs
8) 1 reference page including all relevant information