Name: _____________________

Home Cooking Project

Due Date: ________________

Objective: To use your knowledge about safety, sanitation, nutrition, and

meal planning to cook one full meal at home. Because students are not able
to cook a meal independently in class, due to group labs, this will give
students the opportunity to be the head chef in the kitchen!

Directions: You will plan, grocery shop, cook, and clean up after, one entire
meal. You are required to make a meal that incorporates 4 out of 5 food
groups. The entree must be made from scratch (no frozen, boxed, or
convenience items). Follow the format below to create a written report of
your project You can make breakfast, lunch, or dinner. You should
challenge yourself. The skill level of your meal will be taken into
consideration when grading. Also choose a menu that is unique and makes
sense together. Spaghetti with a salad is not unique while spaghetti with
tacos does not make sense!

Grading: The entire project is worth 100 points and is a summative grade so I expect you to take
this project seriously. Students who turn this assignmen t late without prior notice will receive a
deduction in grade.

Presentation: (5 points) Include a cover page and each "section" should be a new page. This project
should be typed and presented neatly. You may choose to put it into a folder but please, no binders.

Section 1: (10 points)

Menu- List all the items in your meal including beverages and dessert This should resemble a
restaurant menu. Describe the items you prepared as if you are writing a menu with a name for the
dish and a description of the ingredients or taste of the dish. You can even include a price. Consider
meal appeal (color, flavor, texture, temperature).

Section 2: (10 points)

Work Schedule- Using a table in Microsoft Word or Excel, create a detailed list of the tasks and
estimated time involved. Or you can go by times and list what tasks you performed in each time
frame. Remember to multi task and be very specific when describing each task! Some tasks may
have been done at the same time. Including vivid detail is key in receiving all points of this section.

Example:

Task Time Involved Time Involved

Grocery shopping 1 hour 4:30-5:30
Assemble ingredients 10 minutes 5:40-5:50
Boiled water 20 minutes 5:50-6:10
Cooked pasta until al dente 13 minutes
Or 6:10 - 6:23
Sauteed onions until translucent 5 minutes 5:55 - 6:00
Etc.
Total Time 2 hours 2 hours
Section 3: (10 points)

MyPlate- Using MyPlate as a guide, list the food groups and the items

in your menu that are part of each group. You can also use the

MyPlate logo and write the foods in each group. Refer to

www.mypiate.gov for more information.

Se!;.!jon 4: (30 points)

Reflection- Write at least 250 words (about a page) reflecting on this

MyPlate
experience.

Here are possible questions to think about but do not limit yourself to these ideas!;

• Discuss your menu. Why did you choose it? How does it incorporate nutrition and meal
appeal?
• What was the process of your experience? (multitasking-what did you do first, second, third,
etc. but do not rewrite the recipe)
• What did you learn from this experience? Was this difficult or easy? Will you do this again?
What did your family think? What would be the challenges in doing this every day?
Be specific and thoughtful in your reflection. Make sure to include strong introductory and
concluding sentences!

Section 5: (10 points)

Pictures- Include sequential pictures of the entire process. Label what you are doing in the pictures.

Remember to take your camera to the grocery store!

Section 6: (10 points)

Planning Process- Include the completed Menu Planner and FCCLA planning process worksheets at

the end of your portfolio. These should be answered in complete sentences.

Section 7: (5 points)

Parent comments- Your parents should evaluate your meal and must SIGN that you completed the

project You can retype this portion or cut this out and put it with your project Some students even

like to create a comment card for their guests.

Evaluation- Rate your child on the follOWing using this scale.

S- Excellent 4· Good 3- Average 2- Fair 1- Poor
_ 1. My child planned out the entire meal including the timing of each dish.
_ 2. My child set up mise en pLace in order to be organized in the kitchen.
_ 3. My child cooked all the food with minimal help.
_ 4. My child set the table for the family.

_ S. My child cleaned up, washed all the dishes.

_ _TOTAL SCORE

Parent Comment:_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _

Parent Signature

(10 points)

Grammar, punctuation, neatness, creativity are all an important part of this report!

BE CREATIVE AND HAVE FUN©

 Home Cooking Project Menu Planner
Appetizer (optionaD:

Main Dish (entree) :

Side Dish:

Side Dish:

Dessert (optional):

Beverages (drinks):

Draw your

dinner on the
plate. Be sure
to use color.

What food groups does your meal incorporate? _ __ __ _ _ _ __ _ _ _ __

How does this meal include a variety of colors? _ __ __ __ _ __ _ __ __

How does this meal include a variety of textures? _ _ _ _ _ _ _ __ __ __ _

How does this meal include a variety of flavors? _ __ _ _ __ _ _ __ __ __

 The FCCLA Planning Process:
Home Cooking Project
Please answer in[ull sentences:

Identify a Concern:

What will you cook for your family?

Set a Goal:

When will you cook this meal?

When will you write the report? _ _ __ __ __ __ __ __ __ __ _ _

What is the outcome you hope to achieve? (Getting your family together for a meal? Cooking a
delicious meal? Not burning the house down?)

Form a Plan:

D Do you need any special ingredients or equipment to cook this meal?

- - - - ------ ------- - - - - ------ --------- - - - ---

---- - - - - - - - ----- -- - - -- - - - - - - ------ ---
How long will it take you to cook this meal? What help will you need in the kitchen?

Who will be eating your meal? Do they have any special diet requirements?

Which part of the report can you do before you cook? Which part should you do after?

Act:

Carry out your plan and complete your meal and report

Date you cooked your meal: ___ _ _ _____ _ ________ _ _____ _ _ _ _

Date you wrote your report: _ _____________ _ _ _ _ ______ __ __

Evaluate:

Thank the people who helped you complete your cooking and write your report.

Review "Form a Plan." How could you have improved your plan? What worked best

in your plan?

This planning process and menu planner page will be turned in with your final project.
(10 points)
 Name: - - - - - - - - - - - - - - - -
Block: - - - - - - - - - - - - - - - -
Home Cooking Project Grading Rubric

Criteria Possible Points Points Earned

Typed and presented neatly 5
(cover page, new page each
section)
Section 1- Menu 10
Section 2-Work Schedule 10
Section 3- My Plate 10
Section 4-Reflection 30
Section 5- Pictures 10
Section 6- Plaruring 10
Process/Menu Planner
Section 7- Parents Comments 5
Grammar, Punctuation, 10
Creativity and Neatness
Total 100

Name:
Block: ----------------
Home Cooking Project Grading Rubric

Criteria Possible Points Points Earned

Typed and presented neatly 5
(cover page, new page each
section)
Section 1- Menu 10
Section 2-Work Schedule 10
Section 3- My Plate 10
Section 4-Reflection 30
Section 5- Pictures 10
Section 6- Planning 10
Process/Menu Planner
Section 7- Parents Comments 5
Grammar, Punctuation, 10
Creativity and Neatness
Total 100