1. March Meltness Thursday in March Faculty and Staff are invited to our “NEW ENDEAVOR” March Meltness After a rounds of Brutal Elimination the Pro Foods class has the Final Four

2. Groups Responsibility Will determine what dish they are going to prepare Students will determine a LOCAL food Charity that they would like to make a donation Serve their dish on designated day in March to Faculty and staff.

3. How does it work? Faculty and Staff Will arrive at Room 203 during their lunch. Will donate. Will have to decide which prepared meal they will choose. (American, Italian, Asian or Latin) Will dine in room 252 with abundant Holiday Cheer !!! The “Food Truck” team that collects the most “Donations” will be the winning team. ( Money to be donated to predetermined charity) Students will be coordinating menus and themes during the next few weeks to provide faculty and staff with a Delightful Culinary Experience.

4. Governor Mifflin Style...... Four or Five teams of aspiring March Madness Foodies find themselves in Governor Mifflin's Professional Foods Class. Host Mrs. Jan Jack welcomes the teams The teams are then sent directly to the toughest, most cut throat place in the Foodie universe: the Mifflin Faculty and Staff Luncheon.

5. Luncheon based off of March Madness Students will incorporate and include discussions and consideration in the following areas while planning and implementing the luncheon. 1. Marketing 2.Budget 3.Execution 4.Profitability

6. Test your Food... it should.... 1.Taste consistently good 2.Be easy to prepare in large quantity 3.Be easy to serve. 4.Be easy to transport. 5.Follow food trends.

7. Food Trucks (stations) Italy o Lasagna/Stuffed Shells o Roll o Caesar Salad Asian o Stir Fry with Chick o Fried Rice Latin o Rice Bowl o Enchilada American o Mac and cheese o Pork BBQ o Removed Slovak…

8. Student's Role Name your Group Create a Slogan Create Team t- shirts Test and finalize recipes Prepare and Serve Food Clean Up Competition - Who collects the highest “donation" is the winning team

10. Main Dishes Dishes should be easy to prepare Dishes should be easy to serve Thoughts of How to serve should be considered Fit theme “Meltness” Dish should be rich and creamy Can but doesn’t have to include cheese Recipes 4 Northwest 4 South/Southwest 4 West 4 East

11. Dessert - Small Bites sHOOPie Pies ???

12. Professional Goal My Professional Goal is to include more Career Related Exposure to my Professional Foods and Food Prep 2 classes. The individuals I would like to bring in are former Mifflin grads….. The above example is a new endeavor of a former Mifflin student and a Pro Foods participant.

13. http://www.womansday.com/recipefinder/little-lemon- drops-122216 http://www.womansday.com/recipefinder/mini-peanut- butter-cheesecakes-121153 http://www.womansday.com/recipefinder/mini-apple- charlottes-122144 http://www.eatingwell.com/recipes/peanut_butter_pretze l_truffles.html

14. http://www.freshhomeideas. com/entertaining--- parties/dinner-parties/food- truck-recipes

15. http://www.delish.com/recipes/cooking- recipes/international-comfort-food-recipes#slide-13 http://www.delish.com/recipes/cooking- recipes/international-comfort-food-recipes#slide-13 http:com/rec/view/0,2243,159178- 2//www.cooks.36200,00.html http://www.cookinglight.com/food/recipe-finder/brownie- recipes-00412000072574/page2.html