Culinary Arts 2- Semester 2

Culinary Arts 2 Semester 2

Wisconsin Restaurant Association Education Foundation
Certificate of Achievement Scholarship Application

Assignments/Presentations/Links:
Introduction to Marketing and Menu Management (Chapters 1 & 2)
Current Presentations from Second Edition
Note to Instructors: Due to copyright issues, I am unable to share these presentations outside of our school district.
Introduction to Marketing
Marketing Segmentation & SWOT Analysis
Marketing Plan/Communications/Promotions
Menu Management

Current Correlating Assignments:
Introduction to Marketing
Marketing Segmentation & SWOT Analysis
Original Restaurant Concept Form
** SWOT Analysis Template
Marketing Plan/Communications/Promotions
Marketing Analysis of Original Restaurant Concept
Menu Evaluation
Menu Design
Presentation of Restaurant Original Concept & Menu Evaluation

Managing Costs (Chapters 8, 9, 10)
Presentations & Correlating Assignments from Second Edition
Note to Instructors: Due to copyright issues, I am unable to share these presentations outside of our school district.
Introduction to Cost Control (Chapter 8 Presentation)

Food Costing (Chapter 9 Presentation)

Food Costs

Labor Costing (Chapter 10 Presentation)

Keep Costs Under Control

Ice Cream Innovations
Frozen Desserts Presentation Slides
Ice Cream Innovations

Culinary Genius Project
Project Details & Rubric

Building Successful Teams (Chapter 12)
Presentations from Second Edition
Note to Instructors: Due to copyright issues, I am unable to share these presentations outside of our school district.
Job Descriptions & Law Hiring Practices
Applicants and Interviews

Correlating Assignments
Building Successful Teams

Desserts & Baked Goods
Note: This unit may be omitted or modified if students are enrolled in Baking & Pastry Arts
PowerPoints/Presentations:
8.1 Bakeshop Basics
** Notetaker
8.2 Yeast Breads
** Notetaker
8.3 Quick Breads
8.4 Pies & Pastry
** Notetaker (& Assignment)
8.4 Cookies
8.5 Chocolate
** Notetaker (& Assignment)
8.6 Specialty Desserts (Omit Frozen Desserts if Ice Cream Innovations was completed)
** Notetaker

Assignments:
Dessert Challenge (Allergy Identification)
** Recipe Template
** Rubric

Recipes/Tutorials
French Bread
Parker House Rolls
Eclairs

Restaurant Week Project
PowerPoint:
Introduction to Restaurant Week

Assignments/Project/Links:
Project Description
** Team Sign-Up and Documents (Accessible only to current Culinary Arts students)
** Recipe Template- 20 servings
** Recipe Template- 400 servings
** Menu Pricing
* Festival Foods On-Line Grocery Prices
** Ingredient and Equipment List Template for both Hot and Cold Appetizers
** Event Day Prep List

Chapter 10: Global Cuisine 1: The Americas
Note: This unit may be omitted or modified if students are enrolled in Tastes of Culture
PowerPoints/Presentations:
10.1 North American Cuisine
Student Made Slides:
** Southern Cuisine
** Southwestern Cuisine
** Pacific Coast Cuisine
** Northeast Cuisine
Assignments:
10.1 North American Cuisine Region Presentation and Notetaker
Resources:
Whats4eats (International Recipes & Cooking from Around the World)
About Travel: Go Central America