CULINARY WRITTEN PROJECT 2016

Timothy Michitsch, CEC, CCE, AAC

  1. The written portion of the final exam will be due on Monday, May 2, 2016. If the student does not fullycomplete the written portion of the exam they will not be permitted to take the practical exam, therefore the student will opt to take a zero for their final exam. Each day the exam is late 10 points will be deducted from their exam.
  2. The final exam will also be calculated into the fourth 9-week grading period.
  3. The project will be typed and presented in a ½ inch three ring binder.
  4. The cover page will include: Student name, class and date.
  5. All work should be completed in font size 12, double-spaced, no color, no pictures and no plastic sheets.
  6. No cutting/pasting off the Internet to your project.
  7. Plagiarism is illegal
  8. Recipes must be typed in a logical sequence and converted on the recipe information sheet. The recipes are posted on my webpage.
  9. Food cost must be calculated for each recipe on the exam and presented on a cost sheet (food cost example is attached). The template is posted on my webpage.
  10. Students should print an extra copy to be used in the kitchen during their practical exam. The original copy will not be returned to the student to use in the kitchen.

THE TABLE OF CONTENTS WILL BE AS FOLLOWS:

  • Page 1 One page report on Marie-Antoine Careme.
  • Page 2 One page report on Georges Auguste Escoffier.
  • Page 3 One page report on a chef of your choice.
  • Page 4 Detailed plan (typed) for your practical exam. Include a timeline to complete each recipe and an equipment list for each task.
  • Page 5 Convert the chicken stock recipe to yield 1 gallon.
  • Page 6 Convert the chicken chardonnay recipe to yield 5 servings.
  • Page 7 Convert the vegetable jardinière recipe to yield 3 servings.
  • Page 8 Convert the rice pilaf recipe to yield 5 servings.
  • Page 9 Convert the dinner rolls recipe to yield 18-20 rolls.
  • Page 10 Convert the chocolate éclair recipe to yield 10 servings
  • Page 11 Convert the éclair paste (Pate A Choux) to yield one pound.
  • Page 12 Convert the pastry cream recipe to yield one pint.
  • Page 13 – 20 The cost sheets should be in the appropriate order as the recipes listed above. Recipe cost sheets should include: cost of each ingredient, final recipe cost, cost per person, and determine a menu price using a 33% food cost.
  • Page 21 Determine a menu price using a 33% food cost for the entrée (Chicken Chardonnay, Vegetable and Rice).
  • Page 22 List 10 suggestions on improving the Culinary Program.