This Salad Preparation project is a great extension of classroom knowledge. It is the same event for FCCLA's CRE competition.
The project is broken down into 4 parts: Recipe selection, nutritional analysis, cost analysis, and presentation. Each kitchen group will select a salad and dressing recipe, conduct a nutritional analysis, cost out the ingredients, and prepare and present it to the class.
This project is brought to you by Amy Lee (Hospitality, Tourism, Recreation) with support from the CTE Online curriculum leadership team and detailed coordination provided by the Course Team Lead Gregg Witkin.
