Course: WVA 101 Local Food and Cuisine

Mid Term Project

Mid Term Project

Mid Term Project:  100 pts

Due Week 15

Create a seasonal menu utilizing organic, local, sustainable, small and artisanal producers through targeted ingredient sourcing. It is required that at least one menu element be pointed out that has a direct environmental initiative associated to it and how it will be implemented.  Also, the project should include one recipe that reflects the style of the menu and is properly costed out.  Students are then expected to “sell” their menu concept to their peers with an oral presentation complete with visual aids.

All menus must be computer generated, must utilize the local producers name and information, and contain the following items:

3 appetizers

3 salads and/or soups

4 entrees with starch, vegetable, and sauce; 2 meat, 1 fish or shellfish, 1 poultry entrée

3 desserts using local fruit and/or cheese