Hospitality – Serving Others With Food

District: Kent Intermediate School District Building: Kent Transition Center
Teacher(s): Don Henderson
Main Contact: Don Henderson Email: donhenderson@kentisd.org
Grade Level: 11th – 12th Subject(s): Hospitality
First Trimester:           Second Trimester:    x Third Trimester:    x
First Semester:           Second Semester:           All Year:
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Project Overview

Give a brief overview of the project you are planning.

We want to create real life experience for culinary students, so they interact with the public and are treated to real life situations related to the Hospitality field. The students would be involved in every step of the installation of these projects, then we would learn different culinary trends, and the importance their chosen field has to their community. Three of the projects create scenarios for the students to be involved in catering lunches for different organizations.

The fourth project involves creating a gift box containing chocolates and candies that the student will create using techniques they have learned in pastry class then would be used to sell in different areas of their communities.

 

Effective Practice: MEANINGFUL SERVICE

Service learning actively engages participants in meaningful and personally relevant service activities.

What community need will you address and how did you determine the need?

The budget decreases in education have made it more and more challenging for schools and other Educational Agencies to gather for meetings and showcases and provide a meal to their participants. We will partner with the schools who are involved in the Service Learning projects to help with this challenge.

What service will you provide to address the need?

We will prepare all of the foods needed for the luncheons; we will set up, serve, and tear down the buffet.

We will also create and package confection baskets to be used as a fundraiser.

 

Effective Practice: LINK TO CURRICULUM

Service learning is intentionally used as an instructional strategy to meet learning goals and/or content standards.

How is this project related to your curriculum?

We do a large unit on food presentation and customer relations so this relates directly with our curriculum, this grant will allow us to work with ingredients that student normally would not be able to use because of their cost.

We also will be able to create real situations (working with the public) for the students to experience.

What are the educational goals?

1. Exploration of finer culinary Techniques
2. Interaction with clients
3. Giving—to those programs/people in need
4. A chance to be evaluated by a genuine unbiased audience.

 

Curriculum Crafter Connections www.curriculumcrafter.com

 

Strand: 11-12 ELA: Language
TLW: Demonstrate command of the conventions of standard English grammar and usage when writing or speaking. (Gist: Conventions of Standard English)

Additional State Standards and Benchmarks

List standards and benchmarks met by this project.

Strand: 11-12 ELA: Reading Informational Text
TLW: Utilize key ideas and details when reading Informational Text. (Gist: Key Ideas and Details – Informational Text)

Strand: 11-12 ELA: Speaking and Listening
TLW: Add a visual or auditory presentation to enhance or to help clarify the knowledge and ideas. (Gist: Presentation of Knowledge and Ideas)

 

Effective Practice: REFLECTION

Service learning incorporates multiple challenging reflection activities that are ongoing and that prompt deep thinking and analysis about oneself and one’s relationship to society.

What form(s) of reflection will you use with the students to help them identify what they have learned and accomplished?

We will take pictures and then put them into a PowerPoint to review where we started, and how we ended. This is especially important because of the personal growth over the school year.

Students will present at the Service learning showcase how they were able to help those in their community.

 

Effective Practice: DIVERSITY

Service learning promotes understanding of diversity and mutual respect among all participants.

What types of diverse perspectives and experiences will be explored as part of your project?

(i.e.: cultural, generational, abilities/disabilities, learning styles, etc)

We will study food from different cultures, learning special preparation techniques and ingredients that are common in each one.

 

Effective Practice: YOUTH VOICE

Service learning provides youth with a strong voice in planning, implementing, and evaluating service learning experiences with guidance from adults.

How will students gain ownership of the project?

Students will design the menus, cost out the ingredients, and educate other students in food design.

 

Effective Practice: RECIPROCAL PARTNERSHIPS

Service learning partnerships are collaborative, mutually beneficial, and address community needs.

Who will you partner with for this project?

Any organizations that have a need for food catered to their function. For example: providing food for the service learning final showcase, and similar types of events.

How will students benefit from this partnership?

They will gain confidence in designing a catered functions as well as an elaborate confection basket.

How will the partner benefit from this collaboration?

Receiving low-cost catering of business functions and food products for the community.

 

Effective Practice: PROGRESS MONITORING

Service learning engages participants in an ongoing process to assess the quality of implementation and progress toward meeting specified goals, and uses results for improvement and sustainability.

How will you assess the student learning goals?

Rubrics and the amount of business functions and community areas we are able to help.

How will you assess your service goals?

Feedback from those customers we have supplied with product.

 

Effective Practice: DURATION AND INTENSITY

Service learning has sufficient duration and intensity to address community needs and meet specified outcomes.

How will you prepare students for this experience?

1. Culmination of all learned culinary techniques
2. Food design
3. Real social interaction experiences

What are some sample possible activities students might do as part of this project?

Caterings
• Students will Design Menus for specific needs.
• Students will Design the production lay out for the buffet.
• Set up for the function, mentoring and attending to customer needs during the event and tear down after the event.

Valentine’s Day community Project
• Students will deliver baskets to a food pantry
• Create and fill the basket with assorted confections.

Mother’s Day community service project
• Students will design the Kiosk to meet specific needs for the event
• Design and carve Ice for their sale stand.
• Create and fill the basket with assorted confections.

Present at KISD Service Learning Showcase