Course: WVA 106 Local Food in Institutions

Project Assignment

Local Foods in Institutions Project

In today’s class, students will begin working on the class project.

The instructor will review the project handout, all reading materials, and conduct a discussion with the students regarding their thoughts on the importance of living wages in relation to the project.

Students are asked to develop an institutional foods menu utilizing local and sustainable foods and resources. This project will be completed individually.

In this scenario you are a new foodservice director hired into an existing institutional foodservice operation. As part of your responsibilities you were hired to add new menus and new food items that will create customer interest and additional revenue. To promote and communicate these changes you will need to create a marketing plan and strategy.

Menu Projects will have the following components:

Each Student will design an Institutional Foods Menu with:

- 2 entrees
- 2 sides
- 1 dessert
- These items will be scaled to 50 portions per item

Each Customer will purchase a 1 complete meal

- A meal consists of 1 entrée, 1 side, and 1, dessert
- 1 Entrée and 1 side must include a healthy vegetarian option

The total Cost of each meal served will not exceed $1.00 dollar

- 25% of the food used in the creation of these menus will be local and organically sourced
- Students will list suppliers, sources, and purveyors for their menu

All ingredient cost will be listed individually for each menu item
- Food sources will be list on the menu
- All Menu items will have Cost Comparisons of Standard vs. Sustainable ingredients and costs