Alec's SCAP (Senior Culinary Arts Project) Assignment and Meal

We have been hearing all about Alec's SCAP assignment all year; it counts for something like 75% of their final grade but luckily it is broken down into 10 or so mini assignments throughout the year.  Yesterday he presented his meal and we were allowed to invite up to 7 family members/friends to taste it. He won't know his grade until everyone in the class has gone but I'm pretty sure he crushed it.  Our meal was delicious. 

Here are the assignments the project was broken down into:

1. Pick a region and research culture, history of native ingredients, and cooking methods and write an essay about what they discovered.-- He picked GREECE!

2. Figure out what native ingredients they wanted to work with and design a menu; each menu had to have a native fruit in their dessert and a native protein for their entree.  They had to come up with a 4 course meal: bread, appetizer, main dish and dessert.  The main dish had to have a protein, vegetable, and a starch. 

3. Actually design a menu; colors, decorations, font, etc. Give a short description of each dish that sounded appealing. 

4. Find recipes; they could use any source and make sure (or adapt the recipe) to feed 8 people. Including figuring out exact portion sizes. 

A sample of the rice recipe he typed up; directions continue onto backside and he has one of these  recipes written up for each item he had to make.

5. Price out the cost of each ingredient and figure out the price of each portion of food being served. 

just one example; but he has one written out for every single recipe 

6. Create a requisition sheet-- that basically means coming up with how much of each ingredient is needed for make everything for the meal. 

Only part of his list to give you an idea (there is a backside too)

7. Plan of work; a brief overview of each step needed to make the entire meal with time estimates. 

8. The day before he had to serve he was given a Freshman assistant and to prep all the food that can be possibly be prepped ahead of time and stored overnight. On the day of all the food needs to be ready to start serving at 10:45 (he can work on the main course while we're eating our appetizers, etc.) 

The tray of mini pitas for the whole table 

whipped feta 

flavored dipping oil

Hummus

Our salads

Main dish: grilled eggplant, beef souvlaki, and lemon herbed rice with feta crumbles

tzatziki sauce 

the lemon panna cotta with raspberry sauce was SO good! 

One tired but happy chef-- relieved to have it all over with!

9. Now that his meal is over he has to put together a binder about all his SCAP work, get a slideshow showing all the steps with photos of him making the actual meal (him and his friends are trading the job of taking photos of each person cooking/prepping the meal), and make a 20 minute oral presentation to either industry professionals or school administration for later in the year.

10. Actually present and get feedback/ grades from 3 of the professionals/administrators plus his teacher -- this won't happen for a few weeks because, again, they wait for all the other students to have gone and since Alec went first he has a few weeks to get ready for his oral report. 

Linking up with: Thinking Out Loud, Thankful Thursday,  Spread the Kindness,