Name Theme
Menu
Insert student picture on left
side
Menu Theme
 Give
a brief overview of your chosen
global cuisine and why you selected this
theme.
Theme Menu
 List
your theme menu.
 Appetizer
 Bread
 Entrée
 Dessert
How were the recipe cards and menu costing
helpful?
Production Planning
 Briefly
explain your production planning in
reference to: mise en place, time
management, freshman team work and
plan of work.
 If you have picture of prep day with
freshman, place on the next slide.
Production
Planning
Insert on the left side a picture
of something you or your
freshman completed prep day.
Give a brief explanation of
photo selected
Menu Production Day
 Talk
about the following:
 What went right.
 What went wrong.
 What would you do different?
Give a brief appetizer
explanation
Share reflective
future changes
based on
feedback
Insert appetizer
picture on left side
Give a brief bread explanation
Share reflective
future changes
based on
feedback
Insert Bread
picture on left side
Give brief Entrée explanation:
mention starch, vegetable,
sauce and garnish.
Share reflective
future changes
based on
feedback
Insert Entrée
picture on left side
Give brief explanation of
dessert.
Share reflective
future changes
based on feedback
Insert dessert
picture in icon
Summary
o
What did I learn from this project?
- strengths, areas of development
o
How did this project prepare me for my
future in industry and ongoing education?
o
Thank your Chef, Freshman sous chef and
wait staff