1. Name Theme Menu Insert student picture on left side

2. Menu Theme  Give a brief overview of your chosen global cuisine and why you selected this theme.

3. Theme Menu  List your theme menu.  Appetizer  Bread  Entrée  Dessert

4. How were the recipe cards and menu costing helpful?

5. Production Planning  Briefly explain your production planning in reference to: mise en place, time management, freshman team work and plan of work.  If you have picture of prep day with freshman, place on the next slide.

6. Production Planning Insert on the left side a picture of something you or your freshman completed prep day. Give a brief explanation of photo selected

7. Menu Production Day  Talk about the following:  What went right.  What went wrong.  What would you do different?

8. Share reflective future changes based on feedback Insert appetizer picture on left side Give a brief appetizer explanation

9. Share reflective future changes based on feedback Insert Bread picture on left side Give a brief bread explanation

10. Share reflective future changes based on feedback Insert Entrée picture on left side Give brief Entrée explanation: mention starch, vegetable, sauce and garnish.

11. Share reflective future changes based on feedback Insert dessert picture in icon Give brief explanation of dessert.

12. Summary o What did I learn from this project? - strengths, areas of development o How did this project prepare me for my future in industry and ongoing education? o Thank your Chef, Freshman sous chef and wait staff