Chef Mongoose: 11th Grade Culinary Arts Curriculum (Fall 2025)
Course Description (for College Admissions):
This course is a comprehensive, project-based culinary arts experience that integrates practical cooking skills with academic learning in nutrition science, food chemistry, cultural studies, and business management. Students are responsible for all phases of culinary development, including menu planning, ingredient sourcing, budget analysis, shopping execution, cooking implementation, meal service, food photography, and presentation of results. The curriculum emphasizes critical thinking, scientific understanding, cultural awareness, effective communication, and real-world life skills through hands-on market research, meal planning, and weekly meal service to family. Students document their complete culinary journey from planning through execution and service, presenting their learning to an audience and demonstrating both technical mastery and the ability to synthesize complex information about food, nutrition, culture, and practical life management. The program includes authentic assessment through weekly food critique and review, building presentation skills and audience awareness essential for professional development.
Overview
Student: Jackson Hurff
Grade: 11th Grade (Rising Junior)
Class Duration: August 5, 2025 – December 15, 2025
Project: Comprehensive Culinary Arts, Food Science & Life Skills Program
Main Coordinator: Jimmy Hurff (Father)
Academic Supervisor: Jessica Hurff (Mother)
Food Critic & Review Coordinator: John Hurff (9th Grade Brother)
Location: Home Kitchen & Local Markets, Palmetto, FL
Orientation Session - Monday, August 5, 2025
Time: 10:00am–12:00pm EST
Location: Home Kitchen
No Cooking Activities - Orientation and Class Kickoff Only
Orientation Agenda:
- Class Overview & Expectations Review
- Course objectives and learning goals
- Weekly schedule structure and time commitments
- Safety protocols and kitchen rules
-
Family roles and responsibilities
-
Schedule & Calendar Review
- Complete semester timeline (August 5 - December 15)
- Weekly session structure (Sunday planning, Monday cooking, Monday evening service)
- Major deliverables and due dates
-
Holiday breaks and special events
-
Kitchen Setup & Safety Introduction
- Kitchen layout and equipment overview
- Safety equipment location and usage
- Emergency procedures and contact information
-
Food safety basics introduction
-
Documentation & Portfolio Requirements
- Journal writing expectations
- Photo documentation guidelines
- Budget tracking system
-
Food critic review process
-
First Week Preparation
- Shopping list creation for Week 1
- Recipe research and planning
- Equipment and ingredient preparation
- Questions and clarification session
Orientation Materials Provided:
- Complete course calendar
- Safety protocols and emergency contacts
- Documentation templates
- Budget tracking forms
- Food critic review criteria
- First week shopping and planning guide
Class Objectives
- Master fundamental cooking techniques and kitchen safety protocols
- Understand nutrition science and apply it to meal planning and shopping
- Develop menu planning, ingredient sourcing, and budget management skills
- Learn food cost analysis, comparison shopping, and financial decision-making
- Practice food photography, presentation, and documentation techniques
- Build communication skills through culinary documentation and presentations
- Explore cultural and historical aspects of cuisine through ingredient research
- Develop real-world life skills including shopping, planning, and time management
- Create complete meals with progressive complexity throughout the semester
- Practice meal service, presentation, and professional interaction with food critics
- Build confidence through weekly performance and constructive feedback integration
Weekly Schedule Structure
- Sunday Planning & Shopping Sessions: 10:00am–12:00pm EST (2 hours maximum)
- Monday Cooking & Execution Sessions: 10:00am–12:00pm EST (2 hours maximum)
- Monday Evening Meal Service: 6:00pm–7:30pm EST (1.5 hours/session)
- Weekly Total Meal Prep Time: 4 hours maximum (excluding evening service)
- Independent Work: Recipe research, meal planning, and documentation throughout the week
Weekly Learning Cycle:
- Sunday (2 hours max): Menu planning, ingredient research, budget analysis, market shopping, ingredient prep
- Monday Day (2 hours max): Cooking execution, technique practice, food photography, documentation
- Monday Evening (1.5 hours): Final meal preparation, plating, service to family, food critic interaction
- Tuesday: Food critic review submission, reflection on feedback, technique analysis
- Wednesday-Saturday: Independent research, recipe development, journal writing, preparation for next week
Progressive Meal Complexity Structure:
- Weeks 1-2 (August): Foundation meals - Simple techniques, basic presentation
- Weeks 3-6 (September): Building complexity - Multiple components, improved plating
- Weeks 7-10 (October): Intermediate meals - Advanced techniques, restaurant-style presentation
- Weeks 11-14 (November): Advanced meals - Complex preparations, professional service standards
- Weeks 15-16 (December): Showcase meals - Multi-course service, demonstration of complete mastery
Food Critic Program Structure
John Hurff - Food Critic Role
Position: Official Food Critic and Review Coordinator
Grade Level: 9th Grade
Responsibilities:
- Attend Monday evening meal service (6:00pm-7:30pm)
- Evaluate meals based on provided rubric and criteria
- Write detailed weekly reviews with constructive feedback
- Participate in post-meal discussion and Q&A with Jackson
- Track improvement and skill development over semester
- Provide audience perspective for presentation skill development
Food Critic Review System
Review Request Process: - Jackson must formally request a review each Monday evening - Request includes meal description, techniques used, and learning goals - John evaluates based on predetermined criteria appropriate to skill level - Written review submitted by Tuesday evening for integration into learning
Review Criteria (Progressive Standards): - Taste & Flavor Balance: Seasoning, technique execution, ingredient quality - Presentation & Plating: Visual appeal, organization, creativity - Service & Communication: Professional interaction, meal explanation, confidence - Technique Demonstration: Evidence of skill development and learning application - Overall Experience: Complete meal experience from service to conclusion
Review Documentation & Integration
- All reviews become part of academic portfolio
- Reviews used for reflection and improvement planning
- Feedback integrated into subsequent meal planning
- Review progression demonstrates learning growth over semester
- Reviews contribute to final presentation preparation
Printable Course Calendar with Meal Service (Aug–Dec 2025)
Below is the complete calendar showing Sunday planning, Monday cooking, and Monday evening meal service. Each week builds in complexity and sophistication.
August 2025
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 | 2 | |||||
| 3 | 5 ORIENTATION Class Kickoff & Setup No Cooking | 6 | 7 | 8 | 9 | 10 |
| 11 Plan: Kitchen Setup Shop: Safety Supplies | 12 Cook: Kitchen Setup Evening: Foundation Meal 1 Simple Pasta & Salad | 13 John's Review Due | 14 | 15 | 16 | 17 |
| 18 Plan: Knife Practice Shop: Practice Produce | 19 Cook: Knife Skills Evening: Foundation Meal 2 Stir-Fry & Rice | 20 John's Review Due | 21 | 22 | 23 | 24 |
| 25 Plan: Cooking Methods Shop: Proteins & Veg | 26 Cook: Basic Methods Evening: Foundation Meal 3 Roasted Chicken & Vegetables | 27 John's Review Due | 28 | 29 | 30 | 31 |
August Sessions - Foundation Level (Simple techniques, basic presentation)
Orientation Focus: - Complete course overview and expectations - Safety protocols and kitchen rules - Weekly schedule structure review - Documentation and portfolio requirements - First week preparation and planning - Equipment and ingredient introduction - Family roles and responsibilities clarification
- Aug 11-12: Kitchen Setup + Foundation Meal 1
Evening Meal: Classic Spaghetti with Marinara, Garden Salad & Garlic Bread (Serves 4)
Recipe & Quantities: - 1 lb spaghetti pasta - 24 oz jar marinara sauce (or homemade) - 1 French baguette - 4 tbsp butter, softened - 3 cloves garlic, minced - 1 head romaine lettuce - 1 cucumber - 2 Roma tomatoes - 1/4 red onion - 1/2 cup Italian dressing - 1/4 cup grated Parmesan cheese
Shopping List: - [ ] 1 lb box spaghetti pasta - [ ] 24 oz jar marinara sauce - [ ] 1 French baguette - [ ] 1 stick butter - [ ] 1 bulb fresh garlic - [ ] 1 head romaine lettuce - [ ] 1 cucumber - [ ] 2 Roma tomatoes - [ ] 1 red onion - [ ] 1 bottle Italian dressing - [ ] Grated Parmesan cheese
Sunday Planning (1.5 hours): Kitchen organization, shopping execution, ingredient prep Monday Cooking (2 hours): Pasta cooking mastery, timing coordination, safety protocols 15-Minute Exercise: Pasta Shape Recognition & Cooking Times - Handle different pasta shapes, practice timing with stopwatch, learn al dente testing Focus: Basic cooking safety, simple preparation, family-style service Review Criteria: Safety protocols, basic taste, willingness to try new cooking
- Aug 12: Kitchen Setup + Foundation Meal 1
Evening Meal: Classic Spaghetti with Marinara, Garden Salad & Garlic Bread (Serves 4)
Recipe & Quantities: - 1.5 cups jasmine rice - 2 bell peppers (different colors) - 1 large onion - 2 large carrots - 1 head broccoli - 3 cloves garlic - 1 piece fresh ginger (2 inches) - 3 tbsp vegetable oil - 3 tbsp soy sauce - 1 tbsp sesame oil - 1 tsp cornstarch - 2 green onions
Shopping List: - [ ] 1.5 cups jasmine rice - [ ] 2 bell peppers (red & yellow) - [ ] 1 large yellow onion - [ ] 2 large carrots - [ ] 1 head fresh broccoli - [ ] 1 bulb fresh garlic - [ ] Fresh ginger root - [ ] Vegetable oil - [ ] Soy sauce - [ ] Sesame oil - [ ] Cornstarch - [ ] Green onions
Sunday Planning (1.5 hours): Knife technique research, ingredient prep, cut practice Monday Cooking (2 hours): Knife skill application, stir-fry timing, rice cooking 15-Minute Exercise: Knife Cut Relay - Practice julienne, dice, and chop with timer, measuring consistency of cuts Focus: Knife technique application, vegetable preparation, timing coordination Review Criteria: Knife cut consistency, vegetable texture, flavor balance
- Aug 19: Knife Skills + Foundation Meal 2
Evening Meal: Colorful Vegetable Stir-Fry with Jasmine Rice (Serves 4)
Recipe & Quantities: - 8 bone-in chicken thighs - 1.5 lbs baby potatoes (halved) - 4 large carrots (chunked) - 1 large onion (quartered) - 4 tbsp olive oil - 2 tsp dried rosemary - 2 tsp dried thyme - 1 tsp garlic powder - 1 tsp paprika - Salt and black pepper - 1 lemon (juiced)
Shopping List: - [ ] 8 bone-in chicken thighs - [ ] 1.5 lbs baby potatoes - [ ] 4 large carrots - [ ] 1 large yellow onion - [ ] Olive oil - [ ] Dried rosemary - [ ] Dried thyme - [ ] Garlic powder - [ ] Paprika - [ ] Salt and pepper - [ ] 1 fresh lemon
Sunday Planning (2 hours): Roasting technique research, vegetable sizing, seasoning prep Monday Cooking (2 hours): Roasting mastery, temperature monitoring, timing coordination 15-Minute Exercise: Temperature Testing Challenge - Practice using meat thermometer, test doneness at different temperatures Focus: Roasting technique, temperature control, seasoning application Review Criteria: Protein doneness, vegetable texture, seasoning accuracy
- Aug 26: Cooking Methods + Foundation Meal 3
Evening Meal: Herb-Roasted Chicken Thighs with Root Vegetables (Serves 4)
Recipe & Quantities: - 4 mahi-mahi fillets (6 oz each) - 1 lb fresh asparagus - 1.5 cups long-grain rice - 3 cups chicken broth - 4 tbsp butter - 2 lemons (juiced and zested) - 3 cloves garlic, minced - 2 tbsp fresh parsley - 3 tbsp olive oil - Salt and pepper - 1/4 cup sliced almonds (optional)
Shopping List: - [ ] 4 mahi-mahi fillets (6 oz each) - [ ] 1 lb fresh asparagus - [ ] 1.5 cups long-grain rice - [ ] 32 oz chicken broth - [ ] 1 stick butter - [ ] 2 fresh lemons - [ ] 1 bulb fresh garlic - [ ] Fresh parsley - [ ] Olive oil - [ ] Salt and pepper - [ ] Sliced almonds (optional)
Sunday Planning (2 hours): Food safety protocol review, ingredient handling practice, timing planning Monday Cooking (2 hours): Pan-searing technique, temperature monitoring, food safety application 15-Minute Exercise: Food Safety Relay - Practice proper cutting board usage, hand washing timing, temperature checking Focus: Food safety application, temperature control, professional presentation Review Criteria: Food safety evidence, confidence in preparation, taste improvement
September 2025
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 Plan: Recipe Analysis Shop: Cooking Basics | 8 Cook: Recipe Building Evening: Building Meal 1 Pan-Seared Fish + Sides | 9 John's Review Due | 10 | 11 | 12 | 13 |
| 14 Plan: Nutrition Science Shop: Balanced Meal | 15 Cook: Nutrition Focus Evening: Building Meal 2 Balanced Plate Composition | 16 John's Review Due | 17 | 18 | 19 | 20 |
| 21 Plan: Cultural Cuisine Shop: Global Ingredients | 22 Cook: Cultural Exploration Evening: Building Meal 3 International Cuisine Focus | 23 John's Review Due | 24 | 25 | 26 | 27 |
| 28 Plan: Baking Basics Shop: Baking Supplies | 29 Cook: Baking Integration Evening: Building Meal 4 Homemade Bread + Meal | 30 John's Review Due |
September Sessions - Building Complexity (Multiple components, improved plating)
- Sep 7-8: Recipe Analysis + Building Meal 1
Evening Meal: Pan-Seared Cod with Lemon Butter Sauce, Wild Rice Pilaf & Steamed Broccoli (Serves 4)
Recipe & Quantities: - 4 cod fillets (6 oz each) - 1 cup wild rice blend - 2.5 cups chicken stock - 1 lb fresh broccoli crowns - 6 tbsp butter (divided) - 2 lemons (juiced and zested) - 1/4 cup white wine - 2 shallots, minced - 3 tbsp fresh parsley, chopped - 2 tbsp olive oil - 1/4 cup slivered almonds - Salt, pepper, paprika
Shopping List: - [ ] 4 cod fillets (6 oz each) - [ ] 1 cup wild rice blend - [ ] 32 oz chicken stock - [ ] 1 lb fresh broccoli crowns - [ ] 1 stick butter - [ ] 2 fresh lemons - [ ] 1 bottle white wine (cooking wine) - [ ] 2 shallots - [ ] Fresh parsley - [ ] Olive oil - [ ] Slivered almonds - [ ] Salt, pepper, paprika
Sunday Planning (2 hours): Recipe analysis, sauce technique research, timing coordination planning Monday Cooking (2 hours): Multi-component cooking, sauce making, professional plating 15-Minute Exercise: Sauce Consistency Testing - Practice roux and butter sauce techniques, test thickness levels Focus: Sauce making, multiple cooking methods, timing coordination Review Criteria: Sauce consistency, fish texture, component coordination
- Sep 14-15: Nutrition Science + Building Meal 2
Evening Meal: Grilled Chicken with Quinoa Tabbouleh & Rainbow Roasted Vegetables (Serves 4)
Recipe & Quantities: - 4 chicken breasts (6 oz each) - 1.5 cups quinoa - 3 cups low-sodium chicken broth - 1 zucchini, diced - 1 yellow squash, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, diced - 1/2 cup fresh mint, chopped - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 3 tbsp lemon juice - 2 tbsp balsamic vinegar - 1 tsp dried oregano - Salt and pepper
Shopping List: - [ ] 4 chicken breasts (6 oz each) - [ ] 1.5 cups quinoa - [ ] 32 oz low-sodium chicken broth - [ ] 1 zucchini - [ ] 1 yellow squash - [ ] 1 red bell pepper - [ ] 1 container cherry tomatoes - [ ] 1 red onion - [ ] Fresh mint - [ ] Fresh parsley - [ ] Olive oil - [ ] 1 lemon - [ ] Balsamic vinegar - [ ] Dried oregano - [ ] Salt and pepper
Sunday Planning (2 hours): Nutritional analysis research, meal balance planning, portion calculation Monday Cooking (2 hours): Quinoa mastery, grilling technique, colorful presentation 15-Minute Exercise: Portion Control Practice - Measure proper portion sizes, practice plate composition ratios Focus: Nutritional analysis application, balanced composition, portion control Review Criteria: Nutritional balance evidence, taste harmony, portion appropriateness
- Sep 21-22: Cultural Cuisine + Building Meal 3
Evening Meal: Italian Chicken Piccata with Garlic Parmesan Risotto & Italian Green Beans (Serves 4)
Recipe & Quantities: - 4 chicken cutlets, pounded thin - 1.5 cups Arborio rice - 5 cups warm chicken stock - 1 lb fresh green beans, trimmed - 1/2 cup all-purpose flour - 1/2 cup white wine - 1/4 cup fresh lemon juice - 3 tbsp capers, drained - 6 tbsp butter (divided) - 1/2 cup grated Parmesan cheese - 4 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 3 tbsp olive oil - Salt, pepper, Italian seasoning
Shopping List: - [ ] 4 chicken cutlets or breasts (for pounding) - [ ] 1.5 cups Arborio rice - [ ] 40 oz chicken stock - [ ] 1 lb fresh green beans - [ ] All-purpose flour - [ ] White wine - [ ] 2 lemons - [ ] 1 jar capers - [ ] 1 stick butter - [ ] Grated Parmesan cheese - [ ] 1 bulb garlic - [ ] Fresh parsley - [ ] Olive oil - [ ] Italian seasoning
Sunday Planning (2 hours): Italian cooking technique research, authentic ingredient sourcing, cultural context study Monday Cooking (2 hours): Risotto technique mastery, piccata sauce creation, authentic presentation 15-Minute Exercise: Italian Technique Practice - Practice risotto stirring rhythm, piccata pan movements, authentic garnishing Focus: Cultural authenticity, new ingredient integration, presentation Review Criteria: Authenticity effort, new flavor integration, cultural presentation
- Sep 28-29: Baking Integration + Building Meal 4
Evening Meal: Herb-Crusted Pork Tenderloin with Fresh Dinner Rolls & Honey Glazed Carrots (Serves 4)
Recipe & Quantities: - 2 pork tenderloins (1 lb each) - 2 cups all-purpose flour - 1 packet active dry yeast - 1 tbsp sugar - 1 tsp salt - 3/4 cup warm milk - 1/4 cup melted butter - 1 egg - 2 lbs baby carrots - 1/4 cup honey - 2 tbsp fresh rosemary, chopped - 2 tbsp fresh thyme, chopped - 3 cloves garlic, minced - 3 tbsp olive oil - 2 tbsp Dijon mustard - Salt and pepper
Shopping List: - [ ] 2 pork tenderloins (1 lb each) - [ ] 2 cups all-purpose flour - [ ] 1 packet active dry yeast - [ ] Sugar - [ ] Salt - [ ] 1 cup milk - [ ] 1 stick butter - [ ] 1 dozen eggs - [ ] 2 lbs baby carrots - [ ] Honey - [ ] Fresh rosemary - [ ] Fresh thyme - [ ] 1 bulb garlic - [ ] Olive oil - [ ] Dijon mustard - [ ] Black pepper
Sunday Planning (2 hours): Bread timing calculation, yeast activation learning, multi-course coordination Monday Cooking (2 hours): Bread baking integration, pork temperature mastery, timing orchestration 15-Minute Exercise: Yeast Activation Test - Practice yeast proofing, dough texture assessment, timing coordination Focus: Baking timing with meal service, bread integration, complete experience Review Criteria: Bread quality, meal integration, overall dining experience
October 2025
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | |||
| 5 Plan: Advanced Skills Shop: Complex Recipes | 6 Cook: Advanced Techniques Evening: Intermediate Meal 1 Multi-Course Presentation | 7 John's Review Due | 8 | 9 | 10 | 11 |
| 12 Plan: Food Photography Shop: Styling Props | 13 Cook: Photography Focus Evening: Intermediate Meal 2 Instagram-Worthy Plating | 14 | 15 Recipe Collection Due | 16 John's Review Due | 17 | 18 |
| 19 Plan: Menu Development Shop: Complete Meal | 20 Cook: Menu Execution Evening: Intermediate Meal 3 Restaurant-Style Service | 21 John's Review Due | 22 | 23 | 24 | 25 |
| 26 Plan: Seasonal Cooking Shop: Fall Ingredients | 27 Cook: Seasonal Focus Evening: Intermediate Meal 4 Fall Harvest Celebration | 28 John's Review Due | 29 | 30 | 31 |
October Sessions - Intermediate Level (Advanced techniques, restaurant-style presentation)
- Oct 5-6: Advanced Techniques + Intermediate Meal 1
Evening Meal: THREE COURSES - Caprese Skewers, Beef Medallions with Red Wine Reduction, Chocolate Lava Cakes (Serves 4)
Recipe & Quantities: Appetizer: 16 cherry tomatoes, 16 mozzarella balls, 16 basil leaves, 4 tbsp balsamic glaze Main: 4 beef tenderloin medallions (6 oz each), 1 cup red wine, 2 cups beef stock, 2 tbsp butter, 1 shallot Sides: 1.5 lbs fingerling potatoes, 1 lb asparagus, 3 tbsp olive oil Dessert: 4 oz dark chocolate, 4 tbsp butter, 2 eggs, 2 tbsp sugar, 2 tbsp flour, vanilla ice cream
Shopping List: - [ ] 16 cherry tomatoes - [ ] 16 fresh mozzarella balls - [ ] Fresh basil - [ ] Balsamic glaze - [ ] 4 beef tenderloin medallions (6 oz each) - [ ] 1 bottle red wine - [ ] 16 oz beef stock - [ ] 1 stick butter - [ ] 2 shallots - [ ] 1.5 lbs fingerling potatoes - [ ] 1 lb asparagus - [ ] 4 oz dark chocolate - [ ] 2 eggs - [ ] Sugar, flour - [ ] Vanilla ice cream
Sunday Planning (2 hours): Multi-course timing calculation, advanced technique research, presentation planning Monday Cooking (2 hours): Advanced sauce reduction, precise timing, restaurant plating 15-Minute Exercise: Multi-Course Timing Drill - Practice coordinating three courses with timer, temperature holding Focus: Multi-course timing, advanced plating, service sequence Review Criteria: Course progression, advanced technique evidence, presentation quality
- Oct 12-13: Food Photography + Intermediate Meal 2
Evening Meal: Rainbow Buddha Bowl with Tahini Drizzle & Herb Oil Design (Serves 4)
Recipe & Quantities:
- 2 cups quinoa (cooked)
- 2 large sweet potatoes, roasted
- 1 bunch rainbow carrots, roasted
- 1 red bell pepper, sliced
- 1 cup red cabbage, shredded
- 1 cucumber, spiralized
- 1 cup chickpeas, roasted
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1/4 cup fresh herbs (parsley, cilantro)
- 3 tbsp olive oil
- 1 avocado, sliced
- 2 tbsp pumpkin seeds
- Microgreens for garnish
Shopping List: - [ ] 2 cups quinoa - [ ] 2 large sweet potatoes - [ ] 1 bunch rainbow carrots - [ ] 1 red bell pepper - [ ] 1/4 head red cabbage - [ ] 1 cucumber - [ ] 1 can chickpeas - [ ] Tahini - [ ] 2 lemons - [ ] Fresh parsley - [ ] Fresh cilantro - [ ] Olive oil - [ ] 1 avocado - [ ] Pumpkin seeds - [ ] Microgreens
Sunday Planning (2 hours): Color theory study, photography setup research, Instagram composition planning Monday Cooking (2 hours): Artistic plating, food styling, photography execution 15-Minute Exercise: Color Balance Challenge - Practice creating color contrasts, height variation, garnish placement Focus: Visual presentation, color balance, Instagram-worthy plating Review Criteria: Visual impact, photography readiness, taste not compromised for looks
- Oct 19-20: Menu Development + Intermediate Meal 3
Evening Meal: "Autumn Harvest" Complete Menu with Beverage Pairings (Serves 4)
Recipe & Quantities: Starter: Butternut squash soup (2 lbs squash, 4 cups stock, 1/2 cup cream) Main: Duck breast with cherry gastrique (4 duck breasts, 1/2 cup cherries, 1/4 cup vinegar) Sides: Wild rice stuffing, honey-glazed Brussels sprouts Dessert: Pear tarte tatin (4 pears, puff pastry, caramel) Beverages: Sparkling apple cider, wine pairing suggestions
Shopping List: - [ ] 2 lbs butternut squash - [ ] 32 oz vegetable stock - [ ] Heavy cream - [ ] 4 duck breasts - [ ] 1/2 cup dried cherries - [ ] Apple cider vinegar - [ ] Wild rice - [ ] 1 lb Brussels sprouts - [ ] Honey - [ ] 4 pears - [ ] Puff pastry - [ ] Sugar for caramel - [ ] Sparkling apple cider
Sunday Planning (2 hours): Complete menu cohesion research, wine pairing study, service sequence planning Monday Cooking (2 hours): Menu execution, professional service, pairing presentation 15-Minute Exercise: Menu Pairing Practice - Taste testing combinations, pairing justification practice Focus: Menu coherence, professional service, pairing knowledge Review Criteria: Menu cohesion, professional service, pairing appropriateness
- Oct 26-27: Seasonal Cooking + Intermediate Meal 4
Evening Meal: Fall Harvest Celebration Feast (Serves 4)
Recipe & Quantities: - 1 small sugar pumpkin (for soup) - 4 Cornish game hens - 2 cups cranberries - 1/4 cup orange juice - 2 lbs mixed root vegetables (parsnips, carrots, turnips) - 1 cup wild mushrooms - 1/2 cup walnuts - 1 bunch fresh sage - 1/4 cup maple syrup - 2 cups bread cubes (for stuffing) - 1 apple pie (homemade) - Fresh thyme, rosemary
Shopping List: - [ ] 1 small sugar pumpkin - [ ] 4 Cornish game hens - [ ] 2 cups fresh cranberries - [ ] Orange juice - [ ] 2 lbs mixed root vegetables - [ ] 1 cup mixed wild mushrooms - [ ] Walnuts - [ ] Fresh sage - [ ] Maple syrup - [ ] Day-old bread - [ ] Pie ingredients (apples, flour, butter) - [ ] Fresh thyme and rosemary
Sunday Planning (2 hours): Seasonal ingredient research, traditional technique study, celebration planning Monday Cooking (2 hours): Traditional technique execution, seasonal presentation, celebration atmosphere creation 15-Minute Exercise: Seasonal Spice Blending - Create autumn spice blends, practice traditional seasoning combinations Focus: Seasonal ingredient showcase, traditional techniques, celebration atmosphere Review Criteria: Seasonal appropriateness, traditional technique mastery, celebration mood
November 2025
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 | ||||||
| 2 Plan: Holiday Cooking Shop: Traditional Items | 3 Cook: Holiday Traditions Evening: Advanced Meal 1 Holiday Feast Practice | 4 John's Review Due | 5 | 6 | 7 | 8 |
| 9 Plan: Business Skills Shop: Catering Practice | 10 Cook: Catering Skills Evening: Advanced Meal 2 Catering-Style Service | 11 John's Review Due | 12 | 13 | 14 | 15 Nutrition Analysis Due |
| 16 Plan: Portfolio Prep Shop: Final Projects | 17 Cook: Portfolio Building Evening: Advanced Meal 3 Signature Dish Development | 18 John's Review Due | 19 | 20 | 21 | 22 |
| 23 Plan: Presentation Meal Shop: Special Menu | 24 Cook: Presentation Practice Evening: Advanced Meal 4 Thanksgiving Coordination | 25 John's Review Due | 26 | 27 Thanksgiving | 28 | 29 |
| 30 |
November Sessions - Advanced Level (Complex preparations, professional service standards)
- Nov 2-3: Holiday Traditions + Advanced Meal 1
Evening Meal: Traditional Holiday Feast - Herb-Roasted Turkey, Classic Sides & Cranberry Sauce (Serves 6)
Recipe & Quantities: - 1 turkey breast (4-5 lbs) - 2 lbs Yukon potatoes (for mashing) - 1 lb green beans - 2 cups cranberries (fresh) - 1 orange (juiced and zested) - 1/2 cup sugar - 4 cups bread cubes (for stuffing) - 2 cups turkey stock - 1 onion, 2 celery stalks - Fresh herbs (sage, thyme, rosemary) - 1/2 cup butter - 1/2 cup heavy cream - Turkey gravy ingredients
Shopping List: - [ ] 1 turkey breast (4-5 lbs) - [ ] 2 lbs Yukon potatoes - [ ] 1 lb fresh green beans - [ ] 2 cups fresh cranberries - [ ] 1 orange - [ ] Sugar - [ ] Day-old bread - [ ] Turkey stock - [ ] 1 onion - [ ] 2 celery stalks - [ ] Fresh sage, thyme, rosemary - [ ] 1 stick butter - [ ] Heavy cream - [ ] Flour for gravy
Sunday Planning (2 hours): Traditional recipe research, large-scale timing coordination, family service planning Monday Cooking (2 hours): Traditional technique mastery, complex coordination, family presentation 15-Minute Exercise: Traditional Technique Mastery - Practice gravy making, carving technique, traditional seasoning Focus: Complex meal coordination, traditional techniques, large-scale service Review Criteria: Traditional authenticity, complex coordination, family service excellence
- Nov 9-10: Catering Skills + Advanced Meal 2
Evening Meal: Catering-Style Elegant Buffet - Multiple Proteins & Professional Presentation (Serves 8)
Recipe & Quantities: - 8 chicken breasts (stuffed with spinach & cheese) - 2 lbs beef sirloin (sliced for carving station) - 3 lbs roasted vegetable medley - 2 lbs wild rice pilaf - 2 mixed green salads with house vinaigrette - 16 dinner rolls - Professional garnishes and presentation elements - Chafing dish setup items
Shopping List: - [ ] 8 chicken breasts - [ ] Fresh spinach - [ ] Cream cheese - [ ] 2 lbs beef sirloin - [ ] 3 lbs mixed vegetables - [ ] Wild rice - [ ] Mixed salad greens (2 bags) - [ ] 16 dinner rolls - [ ] Professional garnishes - [ ] Chafing fuel/setup
Sunday Planning (2 hours): Volume cooking research, professional presentation study, scalability planning Monday Cooking (2 hours): Volume execution, consistency maintenance, professional plating standards 15-Minute Exercise: Consistency Challenge - Plate 8 identical portions, measure timing and presentation uniformity Focus: Volume cooking, consistent plating, professional presentation standards Review Criteria: Consistency across portions, professional presentation, scalability evidence
- Nov 16-17: Portfolio Development + Advanced Meal 3
Evening Meal: "Jackson's Signature" - Original Recipe Creation Showcasing Personal Style (Serves 4)
Recipe & Quantities: Student develops original recipe incorporating semester techniques - Base protein of choice (4 portions) - Signature sauce or preparation method - 2-3 complementary sides - Creative presentation elements - Personal style demonstration - Story/inspiration documentation
Shopping List: Student creates based on signature recipe development - [ ] Primary protein choice - [ ] Signature ingredients - [ ] Complementary vegetables - [ ] Sauce/seasoning elements - [ ] Creative garnishing items - [ ] Presentation supplies
Sunday Planning (2 hours): Original recipe development, personal style research, story creation Monday Cooking (2 hours): Signature technique execution, creative presentation, style demonstration 15-Minute Exercise: Style Development Workshop - Practice signature techniques, develop personal presentation style Focus: Personal style development, signature technique demonstration, creativity Review Criteria: Personal style evidence, creativity, technical skill culmination
- Nov 23-24: Presentation Practice + Advanced Meal 4
Evening Meal: Final Presentation Rehearsal - Complete Multi-Course Experience (Serves 6)
Recipe & Quantities: Full dress rehearsal of December final presentation - Amuse-bouche (6 portions) - Soup course (6 portions) - Main course with sides (6 portions) - Dessert course (6 portions) - Complete beverage service - Professional presentation materials - Family and invited guest service
Shopping List: Based on final presentation menu selection - [ ] Amuse-bouche ingredients - [ ] Soup course components - [ ] Main protein and sides - [ ] Dessert ingredients - [ ] Beverage pairings - [ ] Presentation materials
Sunday Planning (2 hours): Final presentation coordination, guest service planning, complete experience design Monday Cooking (2 hours): Complete experience execution, presentation practice, service refinement 15-Minute Exercise: Presentation Rehearsal - Practice complete meal explanation, service timing, guest interaction Focus: Final presentation preparation, complete experience orchestration, refinement Review Criteria: Presentation readiness, complete experience quality, improvement evidence
December 2025
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| 1 Food Photography Due | 2 | 3 | 4 | 5 | 6 | |
| 7 Plan: Final Presentation Shop: Showcase Menu | 8 Cook: Final Preparation Evening: Showcase Meal 1 Mastery Demonstration Budget Report Due | 9 John's Final Review Due | 10 | 11 | 12 | 13 |
| 14 | 15 Final Presentation & Tasting Event Multi-Course Family Showcase All Deliverables Due | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 Christmas | 26 | 27 |
| 28 | 29 | 30 | 31 |
December Sessions - Showcase Level (Multi-course service, complete mastery demonstration)
- Dec 7-8: Final Preparation + Showcase Meal 1
Evening Meal: Complete Mastery Integration - "Chef Jackson's Winter Showcase" (Serves 6)
Recipe & Quantities: Complete integration of all semester techniques - Winter squash bisque with herb oil (6 portions) - Pan-seared duck breast with pomegranate reduction - Garlic herb duchess potatoes - Honey-glazed rainbow carrots - Mixed greens with champagne vinaigrette - Individual chocolate soufflés with raspberry coulis - Complete beverage service and wine pairings
Shopping List: - [ ] Winter squash (butternut, acorn) - [ ] 6 duck breasts - [ ] Pomegranate molasses - [ ] 3 lbs potatoes for duchess - [ ] 2 lbs baby rainbow carrots - [ ] Mixed greens - [ ] Dark chocolate (for soufflé) - [ ] Fresh raspberries - [ ] Heavy cream - [ ] Fresh herbs (multiple varieties) - [ ] Wine for pairings - [ ] Professional garnishing supplies
Sunday Planning (2 hours): Complete skill integration planning, final technique perfection, presentation mastery Monday Cooking (2 hours): Advanced technique integration, professional execution, mastery demonstration 15-Minute Exercise: Complete Skill Integration - Execute multiple advanced techniques simultaneously, professional timing Focus: Skills integration, mastery demonstration, final preparation Review Criteria: Complete skill integration, mastery evidence, presentation readiness
- Dec 15: Final Presentation & Tasting Event
Evening Event: "A Culinary Journey" - Complete Semester Showcase with Invited Guests (Serves 8)
Recipe & Quantities: Final presentation menu incorporating all semester learning FIVE-COURSE TASTING MENU: 1. Amuse-Bouche: Beet hummus on crisp with microgreens (8 portions) 2. First Course: Roasted tomato soup with basil oil and parmesan crisp (8 portions) 3. Second Course: Pan-seared scallops with cauliflower purée and pancetta (8 portions) 4. Main Course: Chateau Brijand with rosemary jus, roasted vegetables, potato gratin (8 portions) 5. Dessert: Individual vanilla bean crème brûlée with fresh berries (8 portions)
Shopping List: Complete fine-dining ingredient list - [ ] 3 large beets - [ ] Tahini - [ ] Microgreens - [ ] 4 lbs Roma tomatoes - [ ] Fresh basil - [ ] Parmesan cheese - [ ] 16 large scallops - [ ] 1 head cauliflower - [ ] Pancetta - [ ] 8 portions Chateau Brijand (beef tenderloin) - [ ] Fresh rosemary, thyme - [ ] Assorted vegetables for roasting - [ ] Potatoes for gratin - [ ] Heavy cream - [ ] Vanilla beans - [ ] Fresh berries - [ ] Professional presentation supplies
Sunday Planning (2 hours): Final presentation coordination, guest service excellence, celebration preparation Monday Cooking (2 hours): Complete program demonstration, professional service, celebration execution 15-Minute Exercise: Final Presentation Practice - Complete meal explanation, professional service, guest interaction mastery Focus: Complete program demonstration, family presentation, celebration Review Criteria: Complete program mastery, presentation excellence, celebration appropriateness
Major Deliverables & Grading
| 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 |
Grading Scale: Standard A–F
Roles & Responsibilities
- Jackson Hurff: Lead student, responsible for all planning, shopping, cooking, meal service, documentation, and food critic interaction
- Jimmy Hurff: Main project coordinator, mentor, assists with planning and provides transportation for shopping trips
- Jessica Hurff: Academic supervisor, ensures academic standards, nutritional education, and budget oversight
- John Hurff: Food critic, provides weekly meal reviews, constructive feedback, and audience perspective for presentation skill development
- Family Members: Taste testers, meal service audience, and celebration participants
Food Critic Review System Details
Review Request Protocol
Monday Evening (6:00-7:30pm): 1. Jackson presents meal with explanation of techniques and goals 2. John evaluates meal experience using provided criteria 3. Post-meal discussion and Q&A session 4. Jackson formally requests written review
Tuesday Evening: 5. John submits written review by 7:00pm 6. Jackson reviews feedback and integrates into learning plan 7. Response and improvement planning documented in journal
Progressive Review Standards
August (Foundation): Focus on basic safety, willingness to try, basic taste September (Building): Add component coordination, technique evidence, improvement October (Intermediate): Include presentation quality, creativity, professional standards November (Advanced): Emphasize mastery demonstration, consistency, signature style December (Showcase): Complete experience evaluation, celebration appropriateness
Review Documentation Requirements
- Written review (1-2 paragraphs minimum)
- Specific feedback on taste, presentation, service
- Constructive suggestions for improvement
- Recognition of progress and skill development
- Overall rating appropriate to current skill level expectations
Enhanced Skills & Learning Components
- Kitchen equipment and appliances mastery
- Knife skills and food preparation techniques
- Menu planning and ingredient research
- Shopping skills, price comparison, and budget management
- Recipe development, modification, and scaling
- Food photography, styling, and documentation
- Nutrition analysis and meal planning
- Budget tracking and financial decision-making
- Presentation skills (slides, speaking, food presentation)
- Time management and weekly planning coordination
- Meal service and hospitality skills
- Professional interaction and feedback integration
- Progressive complexity management and skill building
Documentation & Logs
- Shopping & Planning Log: Weekly meal planning, ingredient research, price comparison, and shopping execution documentation
- Recipe Log: Collection of tested and developed recipes with cost analysis
- Journal Log: Weekly written reflections on cooking, shopping experiences, and learning insights
- Photo Log: Food photography and cooking process documentation
- Budget Tracker: Track ingredient costs, shopping strategies, and meal planning economics
- Food Critic Review Collection: All reviews from John with integration analysis and improvement planning
Final Presentation
- Demonstrate advanced cooking techniques learned throughout the program
- Present comprehensive nutrition analysis and meal planning skills
- Showcase food photography and complete recipe documentation
- Present budget analysis and shopping strategy insights
- Prepare and serve a complete multi-course meal to family and invited guests
- Reflect on complete culinary journey from planning to execution and service
- Present food critic review progression and feedback integration
- Audience: Family, John (food critic), possible invited guests
Success Criteria
- Completion of all deliverables on time with evidence of planning and execution
- Demonstrated mastery of fundamental cooking skills and kitchen management
- Understanding of nutrition science, food safety, and budget management
- Quality food photography and comprehensive recipe documentation
- Clear, organized final presentation with complete meal service
- Evidence of growth in planning, shopping, and time management skills
- Progressive improvement in meal complexity and presentation quality
- Positive integration of food critic feedback and continuous improvement
- Professional interaction skills and audience engagement
Each week includes Sunday planning/shopping sessions (10:00am–12:00pm EST - max 2 hours), Monday cooking sessions (10:00am–12:00pm EST - max 2 hours), and Monday evening meal service (6:00pm-7:30pm EST - 1.5 hours). Total weekly meal prep time: 4 hours maximum (excluding evening service). Print this section for a physical planner or reference.