To Do Prior to Each Class

Week 2: 9/7
• procure textbook
• read Modern Food Service Purchasing (MFSP) p. 5-7.
• bring in a restaurant menu

Week 3: 9/14
• Shopping for dairy homework (see Assignments/Purchasing)
• memorize the relationship of pounds and ounces

Week 4: 9/21
• Read NYT: “That Dinner Tab Has Soared”
• respond to the reading prompt under the readings menu on Open Lab
• memorize volume units

Week 5: 9/28
• Trade Publications Paper Due: upload an MS Word doc on Blackboard/Assignments.
• Read MFSP 47-48

Week 6: 10/5
• complete Excel basics tutorial online 
• complete recipe conversion exercise (see BB)
• read MFSP 46-47

Week 7: 10/12
• Complete wk 7 reading (see readings)
• Complete Excel exercise (see BB)
• prepare for in-class recipe conversion quiz

Week 8: 10/19
• Complete wk 8 reading (see readings)
• prepare for in-class recipe costing quiz

Week 9: 10/26
• Complete wk 9 reading (see readings)
• Excel assignment due (upload to Assignments on BB)

Week 10: 11/2
• Ethics paper draft one due (upload to Assignments on BB)
• Complete wk 10 reading (see readings)
• prepare for procurement quiz 1

Week 11: 11/9
• meat inspection reading & reflection (post on Open Lab)

Week 12: 11/16
• Greenmarket Blog due (post on Open Lab)

Week 13: 11/30
• Procurement Quiz # 2 (meat & poultry)
• spice readings (see readings menu)
• Ethics paper draft 2 due (upload to Assignments on BB)
• Greenmarket presentation

Week 14: 12/7
• sustainability readings (see readings menu)
• spec sheet assignment due (upload to Assignments on BB)

Week 15: 12/14
• prepare for ethics presentation
• Final Presentations
• Procurement quiz #3 (spices, sustainability
• Anna Nurse due (upload to Assignments on BB)