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Solving Plans' Index About
Creating Problem Solving Objectives
Based on a plan submitted by
Jon H.
Lutgen
AIM
:
Students will learn and demonstrate vocational skills that will aid them in
their life.
GOAL:
Students will be able to plan, cost estimate, prepare, and serve a
meal for a social, business, or private event.
PROBLEM:
The school has asked the food service class to cater the meal for
the upcoming play that the drama department is putting on, the idea is to
create a dinner theater format.
Their class assignment is to create a menu that supports the theme
of the play.
They are to take charge of setting the menu, and coordinating the
printing with the printing of the playbill.
Contracting for dinnerware, linens, table decorations, and
entertainment during the meal.
They are to prepare all portions of the meal, serve the food, and
clear the tables prior to the start of the play.
PROBLEM
CONDITIONS:
�
Students will divide the responsibilities up and assign individuals or
groups to take charge of that particular task.
-
Students will give a copy of the tasks and a list
of the people responsible to the teacher prior to starting the project.
-
The list will describe how each person
or group will accomplish their assigned task.
�
The
students will establish a work schedule for the night of the dinner and
indicate who is to do what, and when.
PROBLEM PARAMETERS:
-
The menu must be submitted for
approval.
-
There is to be no alcohol used for
cooking.
-
Non compliance with the assignment
and or failure to fulfill your responsibilities will result in a
failing grade for the class
-
The cost of the meal is not to
exceed $9.00 per person. This is to include all food
-
Costs,
any equipment that is to be rented, cost of printing the menu, and
any
-
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Any
profits from the dinner will be put in a fund for purchase of equipment and
supplies for future dinner theaters, with a percentage going for a class
party at the end of the year. The cost of the party should not exceed the
cost of soda and food.
SKILLS NEEDED:
�
Knowledge of menu pricing
�
Food
preparation.
�
Communication
�
Marketing
�
Food
service.
�
Social
interaction.
�
Team
work.
�
Understanding of business.
�
Self
motivation.
EVALUATION:
The student’s evaluation will come in three parts.
First from patrons of dinner theater, the accolades for the meal
will be in direct proportion to the effort put in by the students.
The second part will come from the teacher, who will base the
evaluation on the students’ ability to solve the problem with the conditions
set forth and parameters listed.
The third and final part of the evaluation will come from the
students themselves.
They will be asked to turn in a written evaluation based on these
questions:
1. What part of the
assignment did you enjoy the most?
2. What suggestions could
you make to improve the process?
3. What part of the assignment was the most difficult or frustrating?
How did you deal with this?
4. Did you benefit from
this experience and if so how?
5. Do you feel you have
gained knowledge or skills that will help you in life?
OUTSIDE SUPPORT:
Students may want to contact restaurants in the area for ideas.
Request demonstrations or tips from culinary experts.
