12/12/2019

Module 2. Local Food, creating menus

Part 1: Taste of future cooking, Cooking competition event

Purpose

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).

Learning outcomes

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
ECVET

Open Badges

Open Badges for TASTE OF FUTURE COOKING COMPETITION

Open Badges for POP UP EVENT