Chef Mongoose Fall 2025 - Program Overview
Course Information
Student: Jackson Hurff
Grade Level: 11th Grade (Rising Junior)
Duration: August 4, 2025 – December 15, 2025
Schedule: Weekly Sunday/Monday Sessions
- Sunday Planning & Shopping: 10:00am–12:00pm EST (2 hours max)
- Monday Cooking & Execution: 10:00am–12:00pm EST (2 hours max)
- Monday Evening Meal Service: 6:00pm–7:30pm EST (1.5 hours)
- Total Weekly Time: 5.5 hours (4 hours meal prep + 1.5 hours service)
Program Team: - Jessica Hurff (Academic Supervisor) - Jimmy Hurff (Project Coordinator & Shopping Mentor) - John Hurff (Food Critic & Review Coordinator - 9th Grade)
Program Description
This comprehensive culinary arts program integrates practical cooking skills with academic learning in nutrition science, food chemistry, cultural studies, and business management. The curriculum features weekly meal service to family with authentic food critic reviews, creating real-world presentation opportunities and constructive feedback integration. Designed for college admissions credit, the program emphasizes project-based learning, critical thinking, and practical life skills through hands-on meal preparation and service.
Learning Objectives
Students will develop proficiency in: - Culinary Fundamentals: Knife skills, cooking techniques, food safety, meal service - Nutrition Science: Nutritional analysis, meal planning, dietary considerations - Food Science: Understanding chemical processes in cooking - Business Skills: Cost analysis, budget management, project planning, shopping execution - Documentation: Professional recipe development, food photography, presentation skills - Cultural Studies: Exploration of diverse culinary traditions and their historical context - Presentation & Communication: Meal service skills, food critic interaction, feedback integration - Family Engagement: Real-world meal service, hospitality skills, audience presentation
Course Components
📚 Complete Curriculum
Detailed syllabus with learning objectives, grading rubric, and academic standards.
📖 Lesson Plans
Weekly lesson plans with focused 15-minute exercises and learning activities.
📝 Recipe Log
Collection of tested recipes with modifications and nutritional analysis.
📔 Journal Log
Weekly reflections and cooking notes documenting the learning journey.
👨🍳 Food Critic Reviews
Weekly meal evaluations and constructive feedback from John (Food Critic).
📊 Project Plan
Overall project management and timeline tracking.
💰 Budget Tracker
Cost analysis and ingredient budget management.
📈 Progress Updates
Regular progress assessments and milestone tracking.
🎤 Presentation Outline
Final presentation structure and requirements.
Assessment Structure
| Deliverable | Weight | Due Date |
|---|---|---|
| Kitchen Setup & Safety Plan | 7% | Aug 12 |
| Knife Skills Assessment | 7% | Aug 26 |
| Shopping & Planning Portfolio | 10% | Oct 15 |
| Recipe Collection & Testing | 12% | Oct 15 |
| Weekly Meal Service Performance | 15% | Ongoing |
| Food Critic Review Integration | 8% | Ongoing |
| Nutrition Analysis Project | 10% | Nov 15 |
| Food Photography Portfolio | 7% | Dec 1 |
| Budget Analysis & Shopping Report | 12% | Dec 8 |
| Culinary Journal (ongoing) | 7% | Dec 15 |
| Final Presentation & Tasting | 5% | Dec 15 |
Success Criteria
Upon completion, students will demonstrate:
- Mastery of fundamental cooking techniques and food safety protocols
- Understanding of nutrition science and its practical application
- Professional-level food documentation and presentation skills
- Effective project management and budget analysis capabilities
- Cultural awareness and appreciation for diverse culinary traditions
- Progressive meal service excellence from simple family meals to fine-dining presentations
- Constructive feedback integration through weekly food critic review process
- Real-world meal planning and shopping execution with budget management skills
Ready to explore? Use the navigation menu to access specific curriculum components, or start with the Complete Curriculum for comprehensive course details.