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You are creating a new restaurant. You must give your restaurant a name, create the menu based on the type of restaurant you are opening up find a location, research demographics, create a marketing campaign, grand opening festivities as well as the financial portion of the restaurant.

Scholars will review their 8 piece chicken breakdown for quality and skill

This is a project for students to do related to international foods. It is an all encompassing project requiring students to research all the different aspects of a country's culture and how those aspects reflect best practices in food.

This project focuses on the CTE Business & FACS curriculum. It is an all encompassing project that requires students to research many different aspects of their chosen country's culture, demographics, and cuisine.

You will be given a Market Basket with various items from the Protein, Garnish, Deglazer, Finisher categories. Your task is to create an original saute dish using the standard saute method. CCTC Hospitality Standards ESS 10. Employ planning and time management skills and tools to enhance results and complete work tasks. Sample Indicators: • Develop goals and objectives. • Prioritize tasks to be completed. • Use project-management skills to improve workflow and minimize costs.

Soul Food Throw-down CEPT featuring staff and faculty in a soul food throw-down lead by the level II culinary scholars