Task:
Design a Bistro-Style A la Cart menu as a class project to be used for three weeks in the Culinary Arts Dining Room as the working menu. Students from both class sections will be required to produce the menu items.

 
 

I. Students should design project menus with the following criteria in mind:

1.Balance

2.Variety

3.Contrast

4.Texture

5.Color

6.Item compatibility

7.Ease or difficulty of preparations

8.Evidence of menu theme
 

II. Each class member/teammate will be responsible for specific aspects of the project as decided upon by the elected team leader.
 
 


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