Home Cooking Project

Name: ______

Due Date: ______

Objective: To use your knowledge about safety, sanitation, nutrition, and meal planning to cook one full meal at home. Because students are not able to cook a meal independently in class, due to group labs, this will give students the opportunity to be the head chef in the kitchen!

Directions: You will plan, grocery shop, cook, and clean up after, one entire meal. You are required to make a meal that incorporates 4 out of 5 food groups. The entrée must be made from scratch (no frozen, boxed, or convenience items). Follow the format below to create a written report of your project. You can make breakfast, lunch, or dinner. You should challenge yourself. The skill level of your meal will be taken into consideration when grading. Also choose a menu that is unique and makes sense together. Spaghetti with a salad is not unique while spaghetti with tacos does not make sense!

Grading: The entire project is worth 100 points and is a summative grade so I expect you to take this project seriously. Students who turn this assignment late without prior notice will receive a deduction in grade.

Presentation: (5 points) Include a cover page and each “section” should be a new page. This project should be typed and presented neatly. You may choose to put it into a folder but please, no binders.

Section 1: (10 points)

Menu- List all the items in your meal including beverages and dessert. This should resemble a restaurant menu. Include the ingredients of each item in parentheses, italics or underneath. Come up with creative names and descriptions for each item. You can even include a price! Consider meal appeal (color, flavor, texture, temperature).

Section 2: (10 points)

Work Schedule- Using a table in Microsoft Word or Excel, list the task and estimated time involved. Or you can go by times and list what tasks you performed in each time frame. Remember to multitask and be very specific when describing each task! Some tasks may have been done at the same time. Including vivid detail is key in receiving all points of this section.

Example:

Task / Time Involved / Or / Time Involved
Grocery shopping / 1 hour / 4:30-5:30
Assemble ingredients / 10 minutes / 5:40-5:50
Boiled water / 20 minutes / 5:50-6:10
Cooked pasta until al dente / 13 minutes / 6:10 – 6:23
Sautéed onions until translucent / 5 minutes / 5:55 – 6:00
Etc.
Total Time / 2 hours / 2 hours

Section 3: (10 points)

MyPlate- Using MyPlate as a guide, list the food groups and the items in your menu that are part of each group. You can also use the MyPlate logo and write the foods in each group. Refer to www.myplate.gov for more information.

Section 4: (30 points)

Reflection- Write at least 250 words (about a page) reflecting on this experience.

Here are possible questions to think about but do not limit yourself to these ideas!:

· Discuss your menu. Why did you choose it? How does it incorporate nutrition and meal appeal?

· What was the process of your experience? (multitasking-what did you do first, second, third, etc. but do not rewrite the recipe)

· What did you learn from this experience? Was this difficult or easy? Will you do this again? What did your family think? What would be the challenges in doing this every day?

Be specific and thoughtful in your reflection. Make sure to include strong introductory and concluding sentences!

Section 5: (10 points)

Pictures- Include sequential pictures of the entire process. Label what you are doing in the pictures. Remember to take your camera to the grocery store!

Section 6: (10 points)

Planning Process- Include the completed Menu Planner and FCCLA planning process worksheets at the end of your portfolio. These should be answered in complete sentences.

Section 7: (5 points)

Parent comments- Your parents should evaluate your meal and must SIGN that you completed the project. You can retype this portion or cut this out and put it with your project. Some students even like to create a comment card for their guests.

(10 points)

Grammar, punctuation, neatness, creativity are all an important part of this report!

BE CREATIVE AND HAVE FUNJ

Home Cooking Project Menu Planner

Appetizer (optional): ______

Main Dish (entrée): ______

Side Dish: ______

Dessert (optional): ______

Beverages (drinks): ______

What food groups does your meal incorporate? ______

______

How does this meal include a variety of colors? ______

______

How does this meal include a variety of textures? ______

______

How does this meal include a variety of flavors? ______

______

The FCCLA Planning Process:

Home Cooking Project

Please answer in full sentences:

Identify a Concern:

What will you cook for your family? ______

______

Set a Goal:

When will you cook this meal? ______

When will you write the report? ______

What is the outcome you hope to achieve? (Getting your family together for a meal? Cooking a delicious meal? Not burning the house down?) ______

Form a Plan:

Do you need any special ingredients or equipment to cook this meal?

______

How long will it take you to cook this meal? What help will you need in the kitchen?

______

______Who will be eating your meal? Do they have any special diet requirements?

______

Which part of the report can you do before you cook? Which part should you do after?

______

Act:

Carry out your plan and complete your meal and report.

Date you cooked your meal: ______

Date you wrote your report: ______

Evaluate:

Thank the people who helped you complete your cooking and write your report.

Review “Form a Plan.” How could you have improved your plan? What worked best in your plan?

______

This planning process and menu planner page will be turned in with your final project.

(10 points)

Name: ______

Block: ______

Home Cooking Project Grading Rubric

Criteria / Possible Points / Points Earned
Typed and presented neatly (cover page, new page each section) / 5
Section 1- Menu / 10
Section 2-Work Schedule / 10
Section 3- My Plate / 10
Section 4-Reflection / 30
Section 5- Pictures / 10
Section 6- Planning Process/Menu Planner / 10
Section 7- Parents Comments / 5
Grammar, Punctuation, Creativity and Neatness / 10
Total / 100

Name: ______

Block: ______

Home Cooking Project Grading Rubric