Part 1: Taste of future cooking, Cooking competition event
The purpose of this module is to provide an understanding of menu planning. Student creates a menu which includes locally produced raw materials and innovative marketing concept (story behind the food).
On successful completion of this module, the student is able to:
- present the locality in his/her food making
- contact and co-operate with local producers
- show knowledge of raw materials and skills to handle raw materials and competence to use raw materials
- create a unique and innovative dining experience including menu development and plating
Teaching and learning strategy
Students plan food products and menus based on local produce. They handle local ingredients and get familiarized with local producers and their products.
Students produce and share digital material using a creative commons (CC) license in different networks and social media platforms.
Teaching and learning strategy combines pedagogical models that simulate working life and encourage students’ team spirit, motivation and activity.
MODULE 2: INTRODUCTION
Open Badges for TASTE OF FUTURE COOKING COMPETITION
Open Badges for POP UP EVENT