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Recipe Template
Year Calendar
Food Lab Makeup
Online Grocery Order
Food Network Report
Cost Template

Culinary Arts 2 Semester 2

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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)
  • Definitions and Costs Comparison
  • Sales Forecasts and P&L
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
  • Recipe Template & Nutrition Facts
  • Nutrition Facts Label Generator
  • Costing Template
  • Packaging Template
  • Rubric 

​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
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** 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


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