Chef Mongoose: Project Plan
Project Overview
This culinary arts project combines hands-on cooking skills with academic learning in nutrition science, food chemistry, cultural studies, and business management. The goal is to develop comprehensive culinary competencies while building a portfolio for college admissions.
Project Goals
- Master fundamental cooking techniques and kitchen safety
- Understand nutrition science and healthy meal planning
- Develop recipe creation and documentation skills
- Learn food cost analysis and budget management
- Practice food photography and presentation
- Build communication skills through culinary documentation
Timeline
| Task | Start Date | End Date | Responsible | Status |
|---|---|---|---|---|
| Kitchen Setup & Safety | Aug 1 | Aug 14 | Jackson | Pending |
| Basic Knife Skills | Aug 7 | Aug 28 | Jackson | Pending |
| Fundamental Cooking Methods | Aug 21 | Sep 18 | Jackson | Pending |
| Recipe Development Phase | Sep 4 | Oct 30 | Jackson | Pending |
| Nutrition Analysis Project | Oct 2 | Nov 15 | Jackson | Pending |
| Food Photography Portfolio | Nov 1 | Dec 1 | Jackson | Pending |
| Final Presentation Prep | Nov 20 | Dec 15 | Jackson | Pending |
Major Tasks
Phase 1: Foundation Skills (August)
- Kitchen organization and safety protocols
- Basic knife skills and food preparation
- Understanding cooking methods (sauté, roast, braise, etc.)
- Food safety and sanitation practices
Phase 2: Recipe Development (September - October)
- Research and test recipes from different cuisines
- Modify recipes for dietary preferences/restrictions
- Document cooking processes and results
- Cost analysis and budgeting for ingredients
Phase 3: Nutrition & Science (October - November)
- Analyze nutritional content of prepared meals
- Study food chemistry and cooking science
- Explore cultural and historical aspects of cuisine
- Develop balanced meal plans
Phase 4: Portfolio & Presentation (November - December)
- Food photography and styling
- Compile recipe collection and documentation
- Prepare final presentation and tasting menu
- Reflect on learning and skill development
Responsible Parties
| Name | Role/Responsibility |
|---|---|
| Jackson | Lead student, cooking, meal service, documentation |
| Jimmy | Project coordinator, shopping mentor |
| Jessica | Academic supervisor, nutrition focus |
| John | Food critic & review coordinator (9th grade) |
| Family | Meal service audience, celebration participants |
Standing Work Sessions
Weekly Schedule:
- 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)
Success Metrics
- Completion of all deliverables on schedule
- Demonstrated proficiency in fundamental cooking skills
- Quality recipe documentation and photography
- Understanding of nutrition science principles
- Successful final presentation and tasting
Status Updates
- Weekly progress updates in journal log
- Monthly assessment of skill development
- Budget tracking and cost analysis
- Photo documentation of cooking progress
Update this document as the project progresses.