Menu Special
You are now about to be a gradutate from one of the nost prestigious culinary
schools in the world. You have been exposed to a multitude of techniques and
flavors. This assignment is a culmination of all that you have learned.
You are to create a dish of your choosing to be presented to me and your
class. This is a dish that represents you, it does not have to have the most intricate
plating, it does not have to have 30 components with 20 different techniques on the
plate. This is a dish that highlights techniques and flavors that you have learned
here.
The dish can be any course you want. First course to dessert that choice is
yours. Your dish must fit into the style of the Gatehouse menu. It must highlight
seasonal ingredients. The portion size must be relative to the course that you
choose. The ingredients are required to be foraged within the walls of Greystone,
but because of the times we are inI will order protiens and any specialty ingredients
needed for the dish. Work with the MIT for all ingredient acquisition and pricing
needs.
You will create a recipe for each component and of the overall dish. You will
have costing sheets for the recipes and there must be an overall costing for the
whole dish. The cost of the dish must remain under $8. You will be cooking FIVE
portions of your dish. Please scale your recipes and costing to those quantities.
The menu project will be executed over the Formal Restaurant Cooking block
and worth a total of 15% of the student’s overall grade. You will provide 5 portions
of your dish. One for Chef, Dining Room instructor, and one for each class to taste.
You will be required to explain your dish, as well as the reasoning and basis for why
you chose the ingredients and those techniques. Only one portion will need to be
costed per student. The dish can only be prepped during class time, with equipment
that is either in the restaurant or realistically obtainable.
Grading Rubric
30pts available. To earn maximum points you must have executed the
following:
Dish · Fits in with Gatehouse Menu style Points:
composit · Flavors are cohesive
ion · Dish is creative, interesting, full flavored
8 pts · All components are edible
· Aesthtics/presentation
Product · Proper cooking techniques implemented Points:
& · Use of techniques taught in CIA curriculum
Techniqu · The ingredients are seasonal
e
4pts
Costing · Recipe was written in accordance to CIA Points:
& Recipe standards and templates
12pts · Cost of product was reasonable (under $8 per
serving)
· Costing and recipes in the proper format
· Costing and recipes are accurate with amounts
of food, costs of product, yield, etc)
Executio · Able to manage workload on station in addition Points:
n to special set up.
6pts · Information was properly conveyed to the
chefs.
· Enough MEP was prepared accurately done
without overproduction.
· Able to explain the dish cohesively to the chefs,
and class
· Appropriate serving dish was selected, amount
of dishes available was considered.
· 5 portions of your dish ready on time, on your
calendar day, without effecting service.