PERFORMANCE TASK: Culinary Artist: Creating a sustainable food supply GENERAL INSTRUCTIONS: Use the attached videos and articles to learn more about sustainable foods and restaurant ownership. You can also contact your County Extension and Outreach Office for more information about sustainable agriculture, entrepreneurship, and food safety. BIG IDEA: People acting individually and/or in groups influence the environment. Economic decision-making made by entities and individuals impact others locally, nationally, and globally. Living things interact with and alter their environment. ESSENTIAL QUESTIONS: How do humans influence the environment? How do local and regional businesses react to increased competition? How do various factors shape changes in the physical environment? OVERVIEW: You are part of a team of three Culinary Artists who have recently purchased a restaurant on the outskirts of an urban center. Your ideas include creating a garden to help provide fruits, vegetables and spices to be used within your food offerings. This idea will also involve creating your own compost from food scraps and using the compost as the soil for your garden. This practice will allow for the cycling of organic matter and create a sustainable process focused on freshness. Based upon this concept, you will need to create a name, develop a menu, and a logo for your restaurant. Your choices and high quality food will be critical to persuade the community to embrace the restaurant. 1
GOAL: Your goal is to establish a restaurant that utilizes sustainable agricultural practices. Through this process you will work to enhance your menu and restaurant using fruits, vegetables, and spices created in the restaurant's own garden. The challenge is to keep the menu as fresh and sustainable as possible, while developing a marketing strategy that allows you to attract and maintain a following within the community. ROLE: Your task as part of a team of Culinary Artists is to establish a specialty restaurant near an abundant fresh food source in a region of the United States. Your challenges include determining the type of food to be served based upon the selected location. Most critically, your team will create a sustainable plan involving the creation of compost to serve as soil to create a garden of fresh vegetables, fruits, and spices. AUDIENCE: Your audience is a newly hired staff (sous chefs, assistants, and wait staff) and selected community and media members. You will need to share your restaurant's name, logo, and vision. You will want to share your commitment to sustainability and regional foods. Additionally, you will need to encourage the community to patronize the restaurant on a consistent basis, and enjoy the fresh foods created using sustainable produce and spices. SITUATION: You are part of a team of Culinary Artists looking to open a restaurant on the edges of an urban center. The restaurant will use produce and spices grown from compost produced by the restaurant. Additionally, the restaurant will use regional foods from around the location selected as the theme of the restaurant. Your team will need to research the availability of the freshest foods that are available, in abundance, in various regions of the United States. Once you select a theme and a location, you will create a name, logo and featured menu items that represent the vision for your restaurant. It will be critical to persuade the staff and community that these ideas are valuable and most importantly, delicious.
PRODUCT INTRODUCTION: You will need to create one of the products below for entry in the fair. This product will be one that you would use to promote your new restaurant utilizing sustainable agricultural practices. You will need to include a list of resources that you used as you created the product. Products/Fair Exhibits: Advertisement Your task is to develop a brochure, pamphlet, or online web advertisement to promote your restaurant's vision. Through your advertisement be sure to explain the ways in which your restaurant uses sustainable practices and regional foods to create delicious menu items. Consider listing some of the benefits to communities when people eat locally and regionally produced foods. You could also consider pointing out the value of composting and growing your own produce. Sources of information can be included on your advertisement as appropriate. Include a The "Advertisement for Culinary Artist: Creating a sustainable food supply" rubric Artist Rendering Create an artist's rendering of the menu for your restaurant. Show the cover, middle portions, and back of the menu. This rendering should include the restaurant logo as well as pictures/illustrations of some of the locally grown food found in the food choices. When listing the different meal options be sure that they are made mostly with locally grown and produced items. Sources of information can be included on your menu. Include a complete list of sources on a separate piece of paper. Make sure that you follow The "Artist Rendering for Culinary Artist: Creating a sustainable food supply" rubric
Magazine Article Write a 500-1000 word magazine article about the restaurant that will be highlighted in a regional events magazine. Explain the theme of the restaurant based upon the region of the United States you selected. Discuss regional items that can be transported to your restaurant and arrive very fresh. How are these foods grown, harvested and transported? How did these regional foods impact your decision to open a restaurant at this location? Also try to bring attention to the positive benefits of having a restaurant that uses local groups to supply much of the foods used for the menu. Sources of information can be included in your magazine article. Include a complete list of sources on a separate piece of paper. Make sure that you follow copyright guidelines. The "Magazine Article for Culinary Artist: Creating a sustainable food supply" rubric Multimedia Presentation Create a PowerPoint, Prezi, or other multimedia presentation that presents the vision of your restaurant and provides a background on sustainability as it relates to composting and creating the restaurant's own garden. In addition, your presentation should include the regional location selected with the restaurant's name and location. Explain how these symbolize and represent the restaurant's vision. Feel free to enhance your presentation with photos of your favorite dishes and descriptions about their ingredients. Sources of information can be included in your multimedia presentation. Include a In case the internet is not available or technology is not working properly during judging, please be prepared with a paper version. The paper version can also be used as the item on display during the fair. The "Multimedia Presentation for Culinary Artist: Creating a sustainable food supply" rubric Blue Ribbon: 18-24 Red Ribbon: 9-17 White Ribbon: 0-8
Newscast Create and record a two minute television news story that details the vision for your restaurant. The news story should explain how composting works and how it connects with recycling initiatives. Your news story should describe how a garden is started and maintained by the restaurant. Where would you put the garden? The story should highlight some of the fruits, vegetables, and spices grown and utilized in the restaurant that have come from the garden. It should also highlight several menu items made with local, fresh ingredients. Lastly, make sure that the newscast contains key information for the viewer such as the restaurant's name, logo, and general location. Sources of information can be included in your news cast as appropriate. Include a In case the internet is not available or technology is not working properly during the fair, please be prepared to provide a live 'broadcast' of your news cast. A paper script can be used as the item on display during the fair. The "Newscast for Culinary Artist: Creating a sustainable food supply" rubric (located under "Rubrics") will be used by the judge at the fair. Defined STEM: Visit the Defined STEM website at: http://www.definedstem.com. Once at the website, click on the Student Assignments (top right corner) and enter the student code provided to you by your county Extension Office. The Defined STEM website has videos and examples of products created by other students. Defined STEM is provided to Iowa 4-H courtesy of the 2014-15 Iowa STEM Scale-Up Program which was created to meet the Iowa Governor's STEM Advisory Council's top priority of increasing student interest and achievement in STEM across the state. To learn more about this initiative visit http://www.iowastem.gov/. For more assistance: Contact your local county extension office or Brenda Welch, Region 5 Youth Program Specialist, at bwelch@iastate.edu or 712-276-2157.