Title: Activity: Menu Project Presentation
Course: WVA 101 Local Food and Cuisine > Section: WVA 101 Local Food and Cuisine

Activity: Menu Project Presentation

Menu Project Presentation

To be done prior to lab class and will be presented in class:

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.