Entry Event
**Where possible, this should be a cross-disciplines event.
Possible Departments/ Instructors to Be Involved:
If the school has home-ec classes or is the home of a culinary school, then those departments should be involved. If not, the instructor can make arrangements with a local restaurant for a field trip. Places like Pizza Hut are open to students coming in and prepping food. However, any restaurant will do. Students start out in a kitchen. Some students will prep and cook the food first round. The students who aren’t should either be photographing the food with their phones or better yet, sketching the workers as they work on the dishes. Then they should switch. Special attention should be paid at this point to show how many measuring cups full of certain items it takes; how many sprinkles of toppings or spices; and what ingredients go into the mix when. Once the food is made and students have their photos or drawings, they should do a bit of independent research on the experience. They can research topics like:
The final stage will be a short presentation in front of the class, which features their drawings and findings. What instructors should be looking for is the ability to capture some of the steps of the recipe-making process in photos/ pictures and to tell a story about the food. This not only gives the instructor some idea of how students look at food and food history, but it also gives the instructor insight into the students’ visual communication skill levels. Once this is done, the instructor can explain the purpose of the assignment. (Refer to the driving question if necessary.) Visual aids like cookbook comic books are also helpful at this juncture (when the instructor explains the assignment.) Students can work in groups. It’s ideal if at least one student from each department become part of the project if they do. |