Title: Final Project Presentation of Sauces, Condiments, and Dressings
Course: WVA 104 Sauces, Condiments & Dressings > Section: WVA 104 Sauces, Condiments & Dressings

Final Project Presentation of Sauces, Condiments, and Dressings

Final Project Presentation of Sauces, Condiments, and Dressings

In this final project presentation students are asked to present their sauce, condiment, and/or dressing utilizing local and sustainable foods and resources that could be marketed for commercial sale. Each student is expected to present their project to the class via an oral presentation.  (200 points)

Students will:

- use visual aids
- use comment cards
- provide hand-outs with the following information
  - detailed information on the type of food item to be produced
  - cost estimates for producing the item

- discuss why this product was selected
- present a sample of the item for class tasting and student feedback

Sauce, dressing, or condiment will have:

- original packaging
- nutritional labeling
- suggested product placement within the value-added foods marketplace
- suggested pricing

Students are asked to communicate with the instructor regarding product needs.

Students will provide the instructor with a detailed recipe costing sheet of the product to be produced and a cost of item per unit and/or item.   Please use the recipe costing sheet in the On Cooking textbook.

During the oral presentation of the food product students will be asked by the instructor to answer the following questions:

- How much does this product cost to make?
- How much does it cost to package?
- How much does it cost to produce?
- What are the variables in cost to produce this food item?
- Is this product a viable commercial product for the value-added foods marketplace? Why or why not?