Senior Project Reflection

1) Positive Statement
I'm proud of my activities even though it didn't go like it was supposed to on the lesson plan. In senior projects, I'm proud of service learning because I had the most fun in that project.

2) Questions to Consider
a) I don't think I deserve a P because I had to pause a lot and think of what I was going to say. I knew the info I had to say but it was hard for me to voice it out.
b) To me, I felt like I did what I could for a P.

3) What worked for you?
I liked how we can pick our own topic. Service learning was a good experience for me and I feel like because I actually sought for that ROP, I opened a good opportunity for service learning relating to culinary arts for future seniors.

4) What didn't work for you?
Senior Project as a whole is very overwhelming. It was such a big strain because the way the projects were scheduled was all clumped up. For example, the week of my exit interview, we have a physics test, a math final and an I-search paper due. On top of that had to finish our 3-column chart and research binder. Help of all kind and from different teachers were great but you're already graded thus it's almost impossible to fix your mistakes.

5) Finding Value
I found an alternative for an expensive culinary school- my ROP. I also feel like I opened an opportunity for future seniors that wants to go into culinary but can't find service learning and independent component hours.

2- Hour Presentation

Lesson Plan

Answer 3

"What is the most important skill of a successful pastry chef?"

1) A pastry chef must practice good communication skills in order to work well in the kitchen.

2) Evidence and Sources.

• Learning culinary terms. Service Learning in Culinary Arts Institute under Chef Samantha Weisenberg.

• Messing up the recipe. Boyle, Tish, and Timothy Moriarty. A Neoclassical View of Plated Desserts. New York: John Wiley, 2000. Print.

• Communication between shifts. Fourth Interview- Chef Jennifer Villaruz

Room Creativity

1) How do you plan to address the room creativity expectation?

            I will have pictures of plated desserts I did for my ROP class around the class. Put pastel and café like table covers. I also would like the class to smell like a bakery just to get into the ambience.

2) What activity ideas do you have for answer 1 or 2?

I will have the class draw plated crepes to give them a head start for my first activity. This is also perfect for the students who didn’t have breakfast. They will have pictures to look at on their tables. So for my first answer, which is food presentation, I’m going to have the class decorate their crepes based on what they had from the sponge. Similar to what I had the class do from my 20-minute presentation. I changed my first answer to chemistry and I plan to have the class do a measurement quiz or tasting tests. I changed my first answer to chemistry and I plan to have the class do a measurement quiz or tasting tests. 

Answer 2

"What is the most important skill of a successful pastry chef?"


1) A successful pastry chef must have good plating skills.


2) Evidence and Sources

• Feeding customers' eyes. It's important for your customers to be interested in your product even before tasting it in their mouth. Wemischner, Robert. The Dessert Architect. Clifton Park, NY: Delmar, 2010. Print.
• There are four things a plated dessert should have- height, color, taste, texture. From Chef Samantha Weisenberg in Culinary Arts Institute.
• Must stay current in trends. It's important to be kept updated with the trends just like in fashion. "Anatomy of a Dessert: Make Sure It's Simple." Monkeydish.com. Web. 8 Mar. 2012. <http://www.monkeydish.com/20-minute-university/anatomy-dessert-make-sure-its-simple>.

Presentation 2 Rough Draft

Rough Draft

Answer 1

"What is the most important skill to have to become a successful pastry chef?"


1. One must develop great stamina in order to become a successful pastry chef.


2. Evidences:

•  Pastry chefs starts working at around 3 or 4 in the morning and their work could last for a whole day. They are also always on their feet. The kitchen would not have seats or benches for chefs or anyone to sit on. "Pastry Chef | Read a Pastry Chef Job Description." All Culinary Schools - Culinary Art Schools | Get Information on Culinary Schools, Restaurant Management Schools and Careers. Web. 27 Jan. 2012. <http://www.allculinaryschools.com/culinary-careers/guide/baking-pastry/pastry-chef-job?lob=culinary>.
• Developing your stamina also means staying fit. Exercising doesn't only build up stamina but it also keeps a chef healthy. A healthy chef will have less sick days, less stress, and can cut down all the weight from the buttery pastries. Minasian, Sarah. "Chefs Learn That Staying Fit Is Key to Stamina | Nation's Restaurant News | Find Articles." Find Articles | News Articles, Magazine Back Issues & Reference Articles on All Topics. 13 Sept. 1999. Web. 27 Jan. 2012. <http://findarticles.com/p/articles/mi_m3190/is_37_33/ai_55821108/>.
• Stamina doesn't only go with having to stand around all day. It is a pain to be on your feet for several hours but it is exhausting when you are making pastries that require strenuous methods like kneading. If you are whipping cream, and your electricity outlet busts out, you're going to have to whip it fast for who knows how long. Based on personal experience.

3. I found the evidences on blurbs and articles from the internet. Also, experience is my most important resource.

Presentation Reflection

1.  In what way did the first interview affect your presentation?  Please explain, be specific and use an example.

Honestly, my first interview had nothing to do with my presentation. My first choice as a topic was to show the difference between a chef and a pastry chef. But I figured that a lot of people know the distinctions of the two but not a lot know the difference of a baker and a pastry chef.

2.  What you say stood out about your presentation performance and why?

I think I did a good job on pointing out my visual. It was large enough for people to see and it really helped my presentation. My presentation overall was a little scattered and hurried. 

3.  What was the most challenging to do and why?

Being the timid, nervous girl I am, speaking in front if the class is already a challenge for me but having a time limit and keeping it within 5 minutes was quite hard.  

Senior Project Presentation (Rough Draft)

Objective: I want my audience to know the difference between a pastry chef and a baker.

Procedure:
1. I will ask the class if there even is a difference between a baker and a pastry chef while showing them my visuals.
2. I will show them the visual of a baker's product and then the pastry chef's product.
3. Explain what the baker does.
4. Explain what a pastry chef does.
5. Conclude.

Check for Understanding:
By showing them the visuals, I will ask the distinctions between the two.

Resources/ Materials:
Poster

Offbeat