nutritional recipe

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Cover page Student name

Student number Module

Date

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Welcome Who I am…

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | 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

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

2. INTRODUCTION What is the problem?

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

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!

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

• 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:

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

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 | [email protected] | 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.

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

3. MATERIALS AND METHODS

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

3a. Ingredients Why were certain ingredients (the most important!)

chosen? Characteristics…

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

3b. Trial or Investigation 1 Recipe, main processes and results

Feedbacks

Strengths and weakness analysis

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | 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 | [email protected] | culinaryarts.ch

Trial or Investigation 2 Results, Feedback, Strengths, weakness etc…..

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | 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 | [email protected] | 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 | [email protected] | culinaryarts.ch

4. RESULT What did I find out?

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

FINAL Recipe Ingredients

Quantities

Short description of processes

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Professional feedbacks

(MANE)

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Professional feedbacks

(MANE)

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Nutritional Content Based on recipe and process

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

5. DISCUSSION What does it mean?

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Recipe Cost Graphs, charts, Portion sizes etc.…

Website for prices: https://www.new-integrale.ch/fr/

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Packaging Material used

Shape Logo (explain it)

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Food Safety Based on recipe and process

HACCP

Shelf life and / or preservation method

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Major Competitors (direct) Comparison

Graphs, charts, demographics etc.…

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

6. Conclusion What I learned?

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Personal Reflection Personal reflection of the whole assessment

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

Final conclusion Whole wrap up of successes and failures

Limitation /recommendations

Culinary Arts Academy Switzerland | Lucerne | Le Bouveret | [email protected] | culinaryarts.ch

7. References list Follow the school style guide