CA 220 - Savory Recipe Development and Marketability

1. Create and develop marketable savory recipes that cater to specific market trends, consumer demands, and business concepts [demonstrated through individual projects/presentations].
2. Conduct recipe costing and determine portion sizes in order to calculate margins and ensure each recipe is profitable for production [demonstrated through worksheets].
3. Apply recipe testing and refinement techniques with a focus on consistency, scalability, and taste, while ensuring that dishes maintain quality from small-batch to large-scale production [demonstrated through observations/checklists].
4. Create visually appealing food presentations and packaging strategies that enhance the marketability of savory dishes [demonstrated through individual projects/presentations].
5. Demonstrate an understanding of food safety practices including proper sanitation, adherence to heating and cooling requirements, and active prevention of cross-contamination [demonstrated through observations/checklists].
6. Demonstrate how savory recipes can be created or modified to accommodate common food allergens and dietary restrictions, ensuring product inclusivity and accessibility for a broader consumer base while maintaining flavor and quality [demonstrated through worksheets].
7. Develop and present a mock pitch for a savory dish, showcasing its marketability with focus on target audience, scalability, adaptability, and costs [demonstrated through individual projects/presentations].

 
Course Outline:

1. Week 1
   1. Basics of recipe development
   2. Brainstorming
   3. Research and Development- Savory Recipe #1
2. Week 2
   1. Testing- Savory Recipe #1
   2. Allergens and Dietary Restrictions 
   3. Kitchen Safety and Sanitation Practices
3. Week 3
   1. Testing- Savory Recipe #1
   2. Research and Development- Savory Recipe #2
4. Week 4
   1. Testing- Savory Recipe #1
   2. Testing- Savory Recipe #2
5. Week 5
   1. Final Testing- Savory Recipe #1
   2. Testing- Savory Recipe #2
6. Week 6
   1. Final Testing- Savory Recipe #2
   2. Costing
7. Week 7
   1. Final Presentations- Mock Pitches 

10-20%- Facilitated Discussion

10-20%- Group Work 

50-70%- Individual Lab Work 

20-30%- Final Presentation Work 
Mandatory Course Components:
None
Equivalent Courses:
None