Thank You for a Great Class!

Week 18: Passion Fruit Soufflé

"Passion Fruit Soufflé" from James Martin's Sweet Baby James (BBC, UK)

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period) Sec. 3 only: Meet from 8:00-9:15 AM—Meet @ Faculty Offices 104
Due: RESEARCH PAPER (FINAL DRAFT)

Week 17: Porterhouse Steak with Creamy Leek Sauce

"Porterhouse Steak with Creamy Leek Sauce" from Daphne Brogdon's Daphne Dishes (Food Network, USA)

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15 (Last day of instruction)/Th 5.18 (Sec. 1 Final exam period)
Class: Multimedia presentations; Course wrap-up

Sec. 1 only (Th 5.18): Meet from 8:00-9:15 AM—Meet @ Flames
Due: RESEARCH PAPER (FINAL DRAFT) 

Upcoming:

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period)

Sec. 3 only: Meet from 8:00-9:15 AM—Meet @ Faculty Offices 104
Due: RESEARCH PAPER (FINAL DRAFT)

Food News 5.12.17

• New White House protocol: Trump gets two scoops of ice cream with his chocolate cream pie, while everyone else gets only one (CNN)
• Beware the security of your Starbucks app (Food & Wine)
• What it's like smuggling food trough an airport (Vice)
• Researchers: A hormone on breast milk found to kill cancer cells (Daily Mail)
• Can your guess how many calories are in this giant chocolate chip cookie? (Toronto Star)
• Movie theater food on the uptick (LA Weekly) 

Week 16: Caramel Croissant Pudding

"Caramel Croissant Pudding" from Nigella Lawson's Nigella Express (BBC, UK)

Week 16: "Caramel Croissant Pudding"
Mo 5.8/We 5.10 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 6; BRING 2 COPIES); ENGLISH DEPARTMENT ASSESSMENT*

*Note new due date 

Upcoming:

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15 (Last day of instruction)/Fr 5.19 (Sec. 1 Final exam period)
Class: Multimedia presentations; Course wrap-up

Sec. 1 only (Fr 5.19): Meet from 8:00-9:15 AM—Meet at Flames across from MLK Library Due: RESEARCH PAPER (FINAL DRAFT) 

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period)

Sec. 3 only: Meet from 8:00-9:15 AM—Meet at Flames across from MLK Library Due: RESEARCH PAPER (FINAL DRAFT) 

Food News 5.5.17

• KFC to release Colonel Sanders-centered romance novel from Mother's Day (USA Today)
• Here is a primer on British foods for Americans (Buzzfeed)
• Warning to trolls: Don;t mess with bakeries (UPI)
• Researchers: Old books smell like coffee and chocolate (Sprudge)
• At least, grilled cheese sandwiches are turned inside-out (Lifehacker) 
• Meet the "Pisner," the Danish beer made from human urine (CBS News)

Spring 2017 English Department Assessment: Self-Reflective Essay

For this assignment, you will be producing self-reflection essay to demonstrate that your work in English 2 has helped you to understand and achieve GELO Learning Goals 2 and 3 associated with the course (see below). This means you should reflect on and refer to the work you’ve produced in the class—especially the main assignments, but you may use other evidence as well—to show your progress. You may even refer back to your previous writing classes to help demonstrate your progress. Your goal is to convince your readers (SJSU writing instructors) that you have gained insight into what makes writing effective and you’ve begun to develop strategies for producing effective written and multimodal texts. 

Your reflection should answer the question: 

How does the work you have produced in your class reflect the qualities of effective writing as outlined in ENGL 2 learning outcomes?

ENGL 2 Course Learning Goals (GELOs):
2. Present effective arguments that use a full range of legitimate rhetorical and logical strategies to articulate and explain their positions on complex issues in dialogue with other points of view. 

3. Effectively locate, interpret, evaluate, and synthesize evidence in a comprehensive way in support of one’s ideas. 

Requirements:

• 500 words (two full pages)
•  MLA Style

 Due: Wed 5.10*—Hard copy only, no email

*Note new due date

Week 15: Boeuf Bourguignon with Baguette Dumplings

"Boeuf Bourguignon with Baguette Dumplings" from Rachel Khoo's The Little Paris Kitchen: Cooking with Rachel Khoo (BBC, UK)

Week 15: "Boeuf Bourguignon with Baguette Dumplings"
Mo 5.1/We 5.3 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 3; BRING 2 COPIES)

Upcoming:

Week 16: "Caramel Croissant Pudding"
Mo 5.8/We 5.10 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 6; BRING 2 COPIES); ENGLISH DEPARTMENT ASSESSMENT*

*Note new due date

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15 (Last day of instruction)/Fr 5.19 (Sec. 1 Final exam period)
Class: Multimedia presentations; Course wrap-up

Sec. 1 only (Fr 5.19): Meet from 8:00-9:15 AM—Meet at Flames across from MLK Library
Due: RESEARCH PAPER (FINAL DRAFT) 

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period)

Sec. 3 only: Meet from 8:00-9:15 AM—Meet at Flames across from MLK Library
Due: RESEARCH PAPER (FINAL DRAFT)

Food News 12.26.17

• How Starbucks' Unicorn drink set America on fire (Time)
• Also: If a unicorn makes for a great drink, why not a great hairstyle? (UPI)
• The country's first soda tax has resulted in a 10 % drop in consumption (SaludMovil)
• Meet the 82-year-old dumpling maker who moonlights as a DJ (Al Jazeera)
• Why do Americans love Jack in the Box's tacos so much? (Wall Street Journal)
• McDonald's is roaring back (CNBC)

Week 14: Sticky Toffee Pudding

"Sticky Toffee Pudding" from David Myers and Simon King's The Hairy Bikers' Comfort Food (BBC, UK)

Week 14: "Sticky Toffee Pudding"
Mo 4.24/We 4.26
Class: Writers workshop; Multimedia presentations; Lecture—“Research Writing: A How-To”
Due: RESEARCH PAPER OUTLINE (BRING 2 COPIES)

Upcoming:

Week 15: "Boeuf Bourguignon with Baguette Dumplings"
Mo 5.1/We 5.3 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 3; BRING 2 COPIES); ENGLISH DEPARTMENT ASSESSMENT

Week 16: "Caramel Croissant Pudding"
Mo 5.8/We 5.10 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 6; BRING 2 COPIES)

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15 (Last day of instruction)/Fr 5.19 (Sec. 1 Final exam period)
Class: Multimedia presentations; Course wrap-up

Sec. 1 only (Fr 5.19): Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period)
Sec. 3 only: Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)

Food News 4.19.17

• Report: SJSU has been selling expired food (KNTV)
• These robots could soon be delivering pizza to your home (Vice)
• A Dunkin' Donuts coupon hoax makes its way around social media (Snopes)
• Just in time for grilling season: Beef prices are dropping (Fox News)
• Here is Trump's "most beautiful chocolate cake" (Food & Wine)
• Just how bad is yo-yo dieting for you? (CBS News)

Week 13: Chicago-Style Deep Dish Pizza

"Chicago-Style Deep Dish Pizza" from Christopher Kimball's America's Test Kitchen (PBS, USA)

Week 13: "Chicago-Style Deep Dish Pizza"
Mo 4.17/We 4.19
Class: Multimedia presentations
Due: RESEARCH PAPER THESIS (BRING 2 COPIES); REFLECTION 6

Upcoming:

Week 14: "Spaghetti Carbonara"
Mo 4.24/We 4.26
Class: Writers workshop; Multimedia presentations; Lecture—“Research Writing: A How-To”
Due: RESEARCH PAPER OUTLINE (BRING 2 COPIES)

Week 15: "Boeuf Bourguignon with Baguette Dumplings"
Mo 5.1/We 5.3 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 3; BRING 2 COPIES); ENGLISH DEPARTMENT ASSESSMENT

Week 16: "Caramel Croissant Pudding"
Mo 5.8/We 5.10 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 6; BRING 2 COPIES)

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15 (Last day of instruction)/Fr 5.19 (Sec. 1 Final exam period)
Class: Multimedia presentations; Course wrap-up

Sec. 1 only (Fr 5.19): Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period)
Sec. 3 only: Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)

Reflection 6: Be My Guest—Cooking Up an Annoted Menu

Whether we intend it or not, feeding people in your own home in an expression of how we feel about them. This is especially true for those times in which we invite people to our homes for a special occassion. In fact, the thought and effort we put into what we feed our guests can almost entirely set the tone for your gathering. Thus, it is important to carefully consider what one feeds his or her guests. For this reflection, you will create an annotated menu for a social event in your home. You will write out a menu (appetizers, main course and sides, dessert, plus drinks) and under each item, briefly describe your rationale for including it (in at least two sentences). Based upon the month of your birthday, you'll create a menu for one of the following events:

Birthdays in January and December: A Baby Shower

• No. of guests: 20
• Time of year: Mid-January 
• Scenario: Jimmy and Diane are having a baby boy next month. As one of their best friends, you’re throwing them a baby shower at your home. Will you choose a theme? And, if so, how will that affect your menu? Also, in addition to being a coed event, guests are also invited to bring their kids. It’s important to include kid-friendly items on the menu, including some gluten-free options.

Birthdays in February and November: An Oscars Party

• No. of guests: 10 
• Time of year: February 
• Scenario: It’s time for your annual Academy Awards party. Last year, your friends raved about your Martian-themed menu. What will you come up with this year? Remember, this party is less about serving main dishes and more about small plates and appetizers. Finally, your boss—who is vegan—has RSVPed as a "maybe."

Birthdays in March and October: Fiftieth Anniversary Dinner Party 

• No. of guests: 20
• Time of year: March 
• Scenario: Grandma and Grandpa are celebrating 50 years of marriage. You’ve decided to mark the occasion with a family dinner. To make the event a little more special, you’ve put together a Mexican menu to remind them of their honeymoon in Acapulco. Keep in mind that Grandpa is a diabetic. 

Birthdays in April and September: Summer Luau 

• No. of guests: 12 
• Time of year: August 
• Scenario: You’ve invited a few friends over for an old-fashioned backyard Hawaiian luau. You’re being especially ambitious by tackling a kālua pig. What else will you serve to set right mood? Poi? Pokē? Also, how will you accommodate your Muslim neighbors so that they feel included? 

Birthdays in May and August: Thanksgiving Dinner

• No. of guests: 15
• Time of year: Late November 
• Scenario: You’re in charge of Thanksgiving dinner. The whole family is coming over, and to put your own twist on the holiday, you’ve decided to cook a New Orleans-inspired diner. What will you include on the menu? Deep fried turkey? Crawfish étouffée? Maque choux? 

Birthdays in June and July: Holiday Dinner Party

• No. of guests: 22
• Time of year: November-December 
• It’s time for your annual holiday dinner party. This year, in anticipation of your upcoming Parisian vacation, you’ve chosen a French Christmas-themed menu. Additionally, Jenna and Patrick don’t drink and least three of your guests are vegetarians. 

Considerations:

• Assume that money is not an issue. However, the cost of your menu should be reasonable for the event.
• Your food should reflect the spirit of the event. Small details matter and can enhance your guests' enjoyment.
• Each of the events has specific details (e.g. types of guests, dietary needs) to consider. Do you best to accommodate these details.
• You are free to include alcohol in your menu, but it may or may not be appropriate for your event. If included, be thoughtful about the right amount and type.
• Consider how labor-intensive your menu is. For example, what can be made ahead of time?

Sample annotated menu:

Event: Bon Voyage Dinner

Appetizer: Pizza Margherita—Since Mario will be moving back to Italy next week, I am starting with a simple Italian appetizer. I'm using store-bought dough, then assembling it simply using a store-bought marinara sauce, basil, and fresh mozzarella. It is also vegetarian-friendly.


Required:

• MLA Style
• Must be 1-2 pages in length

Due: We 4.19

Food News 4.12.17

• Korean supermarket powerhouse opens first Nor Cal location in San Jose (Eater)
• Yes, Americans are willing to eat lab-grown meat (ArsTechnica)
• Seven ways to prepare vegetables to make them taste better (Mic)
• Here's how to earn $5 from Starbucks (Fortune)
• Taiwan is the first Asian nation to ban the consumption of dog and cat meat (Guardian)
• Also: Taiwanese EPA minister faces backlash for eating shark fin soup (Taipei Times)

Week 12: Buttermilk Biscuits

"Buttermilk Biscuits" from Martha Stewart's From Martha's Kitchen (PBS, USA)

Week 12: "Buttermilk Biscuits"
Mo 4.10/We 4.12
Read: OMNI—p. 226-411
Class: TOULMIN METHOD; Multimedia presentations
Due: REFLECTION 5

Upcoming:

Week 13: "Chicago-Style Deep Dish Pizza"
Mo 4.17/We 4.19
Class: Multimedia presentations
Due: RESEARCH PAPER THESIS (BRING 2 COPIES); REFLECTION 6

Week 14: "Spaghetti Carbonara"
Mo 4.24/We 4.26
Class: Writers workshop; Multimedia presentations; Lecture—“Research Writing: A How-To”
Due: RESEARCH PAPER OUTLINE (BRING 2 COPIES)

Week 15: "Boeuf Bourguignon with Baguette Dumplings"
Mo 5.1/We 5.3 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 3; BRING 2 COPIES); ENGLISH DEPARTMENT ASSESSMENT

Week 16: "Caramel Croissant Pudding"
Mo 5.8/We 5.10 Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 6; BRING 2 COPIES)

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15 (Last day of instruction)/Fr 5.19 (Sec. 1 Final exam period)
Class: Multimedia presentations; Course wrap-up

Sec. 1 only (Fr 5.19): Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period)
Sec. 3 only: Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)

Food News 4.5.17

• What is Queen Elizabeth's favorite cake? (Huffington Post)
• This is the best fake restaurant website you'll ever see (Eater)
• Why are Cuban's using condoms for their wines? (Food & Wine)
• The Bravo (or Black) apple is coming (The West Australian)
• It's Wendy's vs. McDonald's in the fight to provide fresh beef (CNBC)
• Why?: The Spaghetti Donut is here (AOL) 

 

Research Paper

Choose one of the following prompts for your research paper:

School Lunches:

In recent years, a spotlight has been turned on the nation’s school lunches. Many have pointed to lax dietary standards, budgetary issues, and the prevalence of processed foods, as indications that kids’ school lunches are routinely nutritionally shortchanged. Indeed, standards for student meals haven’t been updated since the Carter Administration. What is the state of the American school lunch and what is being done to ensure the nutritional needs of our school children are being met?

Endangered Foods:

A byproduct of the climate change debate has been the emergence of so-called “endangered foods.” Due to everything from overharvesting and depleted environments to drought and disease, foods as diverse as cocoa beans, salmon, and bananas, may be threatened in the coming decades. For example, in North America, sugar maples (a major source of maple syrup) are now considered one of many threatened native species. What would be the impact of losing some of these foods? Profile three threatened foods (plant or animal), examining both the cause for their decline, as well as efforts to save them.

Food Customs and Rituals:

For many, it’s unthinkable to mark a birthday without a cake or to propose a toast without champagne. In fact, many of our country’s customs and rituals are entrenched in food. For example, what would Halloween be without candy, or tailgating without BBQ? Examine three food-based American customs or traditions, and explore how they evolved to have eating as a key component.

Food and Social Class:

French gastrome Brillat-Savarin once said, "Tell me what you eat, and I will tell you who you are." Was he right? Specifically, can the foods you eat say anything about your social standing? Can a correlation be made between the types of foods you eat and your income level, access to health care, even your education? Likewise, is it a foregone conclusion that rich people eat better than poor people? Why or why not? Illustrate the links between social class and food in America, including the effects on the society as whole.

Contemporary Food Movements:

Eating has likely never been as complicated as it is today. Today, what we eat is not only a reflection of our personal tastes, but of our philosophical and political beliefs. These days, what and how we eat makes a statement. Still, it can be difficult to follow everyone’s particular food perspectives. Therefore, it is helpful Investigate the varying points of view. Examine, in depth, three of the following current food movements:

Localism

Pescetarianism

Flexitarianism

Raw Food 

Pollotarianism

Foodies

Hydroponics

Paleo

Macrobiotics

Veganism

Molecular Gastronomy

Slow Food

Urban Foraging

Freeganism

Women In (and Out) of the Kitchen:

In most cultures around the world, women have traditionally been the primary cooks in households. America is no exception. However, at around the mid-20th century, females' roles began to change. While American women today are still the primary cooks, their roles (and the expectations placed upon them) have changed dramatically. It is now substantially more acceptable for a contemporary American woman to not know the most basic of homemaking skills: how to cook. Fifty years ago, the idea of a wife or mother who did not cook for her family would’ve likely been met with scorn. Today, it's much more the norm. How did we reach this point? What cultural, technological, and economic forces have impacted the role of women as cooks?

Requirements:

• Minimum 10 pages in length
• MLA Style, including parenthetical citation
• Minimum of 6 outside sources—at least 3 from peer-reviewed academic texts
• Works cited page

Include in your research paper:

• A thesis outlining a clear argument
• An analysis of your subject matter
• A conclusion that illustrates an understanding of your subject matter

Due:

Week 13: "Chicago-Style Deep Dish Pizza"
Mo 4.17/We 4.19
Due: RESEARCH PAPER THESIS (BRING 2 COPIES)

Week 14: "Spaghetti Carbonara"
Mo 4.24/We 4.26
Due: RESEARCH PAPER OUTLINE (BRING 2 COPIES)

Week 15: "Boeuf Bourguignon with Baguette Dumplings"
Mo 5.1/We 5.3
Due: RESEARCH PAPER (UP TO PG. 3; BRING 2 COPIES)

Week 16: "Caramel Croissant Pudding"
Mo 5.8/We 5.10
Due: RESEARCH PAPER (UP TO PG. 6; BRING 2 COPIES)

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15
Sec. 1 only: RESEARCH PAPER (FINAL DRAFT)

Week 18: "Passion Fruit Soufflé"
Mo 5.22
Sec. 3 only: RESEARCH PAPER (FINAL DRAFT)

Reflection 5-B: Sweet Nothing—On Sugar Detoxing

Note: For Reflection 5, do only 5-A or 5-B, not both.

Unfortunately, the American obsession with sugar has come due. From obesity to diabetes to cancer, sugar is the culprit in a number of our ailments. The challenge for health-conscious Americans, however, isn't simply to avoid ice cream and cookies. The real challenge is that sugar is so pervasive in our foods. In fact, a number of everyday foods, ranging from juice to yogurt, contain surprising amounts of sugar. Thus, the process of eliminating sugar from our diets can feel less like eating better and more like detoxifying from a harmful drug. For this reflection, avoid sugar for three full days. As you do so, consider what urges you must fight. What are the hardest foods to avoid? And what does going without sugar reveal about your everyday diet?

Include at least two of the following articles in your discussion:

• "Ten Things You Don’t Know about Sugar (and What You Don’t Know Could Hurt You)" (Huffington Post)
• "Is Sugar Really Toxic? Sifting through the Evidence" (Scientific American)
• "Dr. Fuhrman's Three-Day Sugar Detox" (The Dr. Oz Show)
• "Your Easy Guide to the Sugar Detox Diet" (Shape)
• "How to do a Sugar Detox (Without Going Crazy)" (DailyBurn)
• "In Defense of Sugar" (Eater) 

Required:

• MLA Style
• 1.5 pages in length
• Works cited page

Due: We 4.12

Reflection 5-A—Eating Au Naturel: On a Processed Foods Fast

Note: For Reflection 5, do only 5-A or 5-B, not both.

Since WWII, America has come to rely heavily on processed foods—those foods that have, in some way, been altered from their natural state. Low costs, ease of use, and wide availability have made processed foods convenient and popular options at every meal. However, in recent years many have begun to rethink the place of these foods in the American diet. Now, as people are again recognizing the value of whole foods, processed foods are increasingly under fire for their role in everything from obesity to malnutrition to diabetes. How difficult would it be for you to avoid eating any prepackaged or processed foods for 72 hours? Can you abstain from eating anything that comes frozen, in a box, a can, a bag, or any type of packaging, instead eating only whole, natural foods? Which processed foods would be the most challenging for you to give up? Likewise, with which foods are you most likely to cheat? And if you must cheat, explain the circumstances. For this reflection, attempt to eat only whole foods for three full days, excluding dairy, meats, grains, coffee and tea.

Include at least two of the following articles in your discussion:

• "Eight Tips on How to Make Clean Eating Budget-Friendly" (CleanFoodCrush)
• "Eating Clean? Six Processed Foods You Can Avoid and Easily Make at Home" (Eating Well)  
• "Nine Ways that Processed Foods are Slowly Killing People" (Authority Nutrition) 
• "I Cut Out Processed Foods for Two Weeks, and Here’s What Happened" (Bustle)
• "What is Clean Eating? 5 Dos and Don’ts for Your Best Body Ever" (Shape)
• "What Eating Only Unprocessed Foods has Been Like" (DrunkOnLife)

Required:

• MLA Style
• 1.5 pages in length
• Works cited page

Due: We 4.12

Week 11: Cookies and Cream Fudge Brownies

"Cookies and Cream Fudge Brownies" from Lorraine Pascal's Lorraine's Fast, Fresh, and Easy Food (BBC, UK)

Week 11: "Cookies and Cream Fudge Brownies"
Mo 4.3/We 4.5
Read: OMNI—p. 85-225
Class: Multimedia presentations; Lecture—“Persuasion and the Toulmin Method”
Due: INFOGRAPHIC (FINAL DRAFT; EMAIL TO DHDELAO@GMAIL.COM BY 5 PM)

Upcoming:

Week 12: "Buttermilk Biscuits"
Mo 4.10/We 4.12
OMNI—p. 226-411
Class: TOULMIN METHOD; Multimedia presentations
Due: REFLECTION 5

Week 13: "Chicago-Style Deep Dish Pizza"
Mo 4.17/We 4.19
Class: Multimedia presentations
Due: RESEARCH PAPER THESIS (BRING 2 COPIES); REFLECTION 5

Week 14: "Spaghetti Carbonara"
Mo 4.24/We 4.26
Class: Writers workshop; Multimedia presentations; Lecture—“Research Writing: A How-To”
Due: RESEARCH PAPER OUTLINE (BRING 2 COPIES)

Week 15: "Boeuf Bourguignon with Baguette Dumplings"
Mo 5.1/We 5.3
Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 3; BRING 2 COPIES); ENGLISH DEPARTMENT ASSESSMENT

Week 16: "Caramel Croissant Pudding"
Mo 5.8/We 5.10
Class: Writers workshop; Multimedia presentations
Due: RESEARCH PAPER (UP TO PG. 6; BRING 2 COPIES)

Week 17: "Porterhouse Steak with Creamy Leek Sauce"
Mo 5.15 (Last day of instruction)/Fr 5.19 (Sec. 1 Final exam period)
Class: Multimedia presentations; Course wrap-up

Sec. 1 only: Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)

Week 18: "Passion Fruit Soufflé"
Mo 5.22 (Sec. 3 Final exam period)

Sec. 3 only: Meet from 8:00-9:15 AM—Location TBD
Due: RESEARCH PAPER (FINAL DRAFT)