School: Liberty North High School
Class: Intro and International Culinary
Instructor: Erika Iseminger
Client: Liberty Education Foundation
Problem: How can we use our culinary and presentation skills to design and produce a high-quality product that meets the needs of a real client for a large community event?
Summary
Students partnered with the Liberty Education Foundation to design and produce charcuterie boxes for a large-scale community event. Building on a successful partnership from the previous year, the foundation approached the class with a specific need, and the project was transformed into an authentic learning experience.
Students began by practicing various baked goods and designing a prototype charcuterie box. They received feedback from culinary teachers to refine their products before presenting their prototypes to the client. Based on this presentation, the foundation selected the final contents for the event boxes. Students then executed full production, preparing and assembling 300 charcuterie boxes and an additional 100 baked goods for the event, demonstrating not only their culinary skills but also their ability to meet real-world client expectations.
Takeaways
In the future I’d like to have an expert from a charcuterie business and a bakery business come in as experts. Students will also not make the whole charcuterie box, only the baked good and parfait item, and the rest will be presented menu style.
Advice
Start small and simple.
Standards/Learning Targets
- Demonstrate food safety and sanitation procedures.
- Demonstrate professional food preparation methods and techniques.
- Demonstrate safe knife handling.