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Culinary Arts 116

Orientation for class on how to do find their "ingredient"

Information Required

Purpose: To educate you and your fellow students about produce items currently available in the Foodservice Marketplace


Information Required for Assignment

1

Name of product - Common AND Scientific

2

Place of Origin - Country or Continent

3 Forms available- Fresh, Frozen, Dried, Canned, etc.
4 Government Grades
5 Product Specification - Things to look for when purchasing
6 Uses
7 Availability
8 Product Description
9 Recipe using the product

Bibliography 

Minimum of 3 Sources:

One must be a book/ebook

Other sources can be either an article from a database or a reliable article from the internet.

Examples:

  • 2 books, 1 internet
  • 2 books, 2 internet
  • 1 book, 1 magazine, 1 internet

NOT acceptable: 1 book, 2 internet 

 

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