Cultural Foods Project As discussed at the beginning

Cultural Foods Project As discussed at the beginning of the semester, and outlined in the course syllabus, you MUST earn a C or better on this project to receive a passing grade in the course. Directions: You and your kitchen group have chosen one country that you want to research for your final foods project. Parts of the project include: 1. Write a 3 – 4 page report on your country including the following information: • A brief description about the country including social and political aspects (roles of men, women and children, government, etc) • Food Customs/Rituals • Types of Food Eaten • Availability of Foods • How the geography and climate affect the food supply and choice of foods • Holidays Celebrated • Foods Associated with Holidays • What a Typical meal (breakfast, lunch, and dinner) would be like – give specific examples • Snack Foods • Why you choose your cultural dishes • Any other facts that may affect the food choices of your culture 2. A map of your country of choice including the mountains, oceans, lakes, and other surrounding countries 3. A flag from your country (cloth or paper) 4. A poster representing a summary of everything you learned including the food you are preparing 5. Presenting your country to the class highlighting everything that you learned 6. Preparing a full meal (appetizer/side, main dish, dessert) which is authentic to the country of your choice, recipes are to be approved by teacher before shopping lists are due. Include information about your recipes of choice including if and how they are used for holidays or ceremonies. 7. Setting the table using the country of choice as a theme (table must be completely covered so that there is no “wood” showing)

Timeline for Cultural Foods Project: Date ____Meet in Library _____ -- DUE: Rough draft of report and recipes _____ – DUE: Shopping List _____ – DUE: Detailed Lab Plan (who does what, when? ) _____ -- DUE: Final Draft of Report Poster Flag Map Typed recipes (preparation must be broken down into lab days) Lab Plan (Date) ___ - DUE: Group presentations (Dates) ____- Meal preparation (Date) ____ - Serve final meal Grading: Report Map Flag Poster Table Setting Participation Presentation Meal Peer Evaluation Total Points 100 points 25 points 50 points 150 points 500 points