nutritional recipe
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Cover page Student name
Student number Module
Date
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
Welcome Who I am…
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
ABSTRACT What did I do in a nutshell?
An abstract is a short summary of a longer work.
The abstract concisely reports the aims and outcomes of your research.
Write the abstract at the very end, when you’ve completed the rest of the text. There are four things you need to include:
• Your research problem and objectives
• Your methods
• Your key results or arguments
• Your conclusion
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2. INTRODUCTION What is the problem?
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2a. Reflective Reasoning
• Market research and/or target persona
• Reason why your product would be popular in todays market.
• There is a gap in the market?
• Trending Reasons
• Research data needed!
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• Issues / problems to be solved
• Ingredients used
• Health /technical benefit
• Production processes
• Mane’s topic
• Nutritional issues or specific
• Health connection
• History
• Etc…
RELIABLE SCIENTIFIC SOURCES!!
2b. Literature review on:
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2c/d. Statement of the idea or concept
• Brief description of the product
• History?
• Sustainability?
• How is connected with the theme and the proposed case study?
• An explanation of the different techniques and why they are used.
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
2e. Objectives 4 to 6 objectives
Example of objectives (S.M.A.R.T.)
1. Develop an egg dough recipe in 3 weeks with a protein content of at least 40% of energy and less than 0.4 g of salt per 100 g of product.
2. Test 10 different alternative meat recipes and select the one with at least a ratio of 80% positive feedback for texture and flavour by week 4.
3. Develop a bread buns recipe containing at least 8g of fibre and no more than 0.2g of salt per 100g of product by week 8.
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3. MATERIALS AND METHODS
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3a. Ingredients Why were certain ingredients (the most important!)
chosen? Characteristics…
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3b. Trial or Investigation 1 Recipe, main processes and results
Feedbacks
Strengths and weakness analysis
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For Next Trial or Investigation After doing research of the mistakes and talking to others, For my next
Trial I will attempt…………
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
Trial or Investigation 2 Results, Feedback, Strengths, weakness etc…..
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
For Next Trial or Investigation After doing research of the mistakes and talking to others, For my next
Trial I will attempt…………
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
Second, Third and Fourth After doing research of the mistakes and talking to others, For my next
Trial I will attempt…………
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
4. RESULT What did I find out?
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FINAL Recipe Ingredients
Quantities
Short description of processes
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Professional feedbacks
(MANE)
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Professional feedbacks
(MANE)
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
Nutritional Content Based on recipe and process
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5. DISCUSSION What does it mean?
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Recipe Cost Graphs, charts, Portion sizes etc.…
Website for prices: https://www.new-integrale.ch/fr/
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Packaging Material used
Shape Logo (explain it)
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Food Safety Based on recipe and process
HACCP
Shelf life and / or preservation method
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Major Competitors (direct) Comparison
Graphs, charts, demographics etc.…
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6. Conclusion What I learned?
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Personal Reflection Personal reflection of the whole assessment
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Final conclusion Whole wrap up of successes and failures
Limitation /recommendations
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | info@culinaryarts.ch | culinaryarts.ch
7. References list Follow the school style guide