DOCSLIB.ORG

Holy Angel University College of Hospitality and Tourism Management Angeles City 1St Semester, S.Y. 2017- 2018 CASIANCUI | 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Holy Angel University College of Hospitality and Tourism Management Angeles City 1St Semester, S.Y. 2017- 2018 CASIANCUI | 1 Holy Angel University College of Hospitality and Tourism Management Angeles City Course Outline and Learning Plan Faculty: Saira L. Yap Course Title: Asian Cuisine Course Code: CASIANCUI Number of Units: 4 UNITS Contact Hours per Week: 4 HOURS Pre-requisite subject/s: CSTARCH Course Content: Course Content/Subject Matter Resource Materials Timetable 1 Course Overview, Objectives, Grading Samoray, A. (2016). Principles of food System, Requirements, Projects and safety, sanitation & hygiene. Manila: References. Unlimited Books Library Services & Review Food Safety and Sanitation Publishing. 2 Familiarization of Kitchen Tools and Gisslen, W. (2016). Essentials of Equipment professional cooking. Hoboken, New Review of the Basic Cooking Principles Jersey: John Wiley. Product/ Ingredient Identification 3 Introduction to and importance of Gastronomic Koehne, H. & Trafford, S. (2012). Food Cuisine lover’s guide to the world: experience History of the movement of classical cooking the great global cuisines. Australia: to modern cooking Lonely Planet. 4 History of Asian cuisine Timothy, D. (2016). Heritage cuisine: Ingredients and techniques used in traditions, identities and tourism. preparation and Cooking of Asian Cuisine London: Routledge. 5 Chinese Cuisine Tan, C. (2012). Chinese heritage Chinese Food culture and heritage cooking. Malaysia: Marshall Cavendish Chinese ingredients, techniques, differences Cuisine. and influences Regional Chinese Cuisine 6 Indian cuisine Solomon, C. (2016). The complete Asian Indian Food Culture and Heritage cookbook. Australia: Hardie Grant Indian ingredients, techniques, differences Books. and influences 1st Semester, S.Y. 2017- 2018 CASIANCUI | 1 Holy Angel University College of Hospitality and Tourism Management Angeles City 7 Indonesian Cuisine Solomon, C. (2016). The complete Asian Indonesian Food Culture and Heritage cookbook. Australia: Hardie Grant Indonesian ingredients, techniques, Books. differences and influences 8 Iraqi Cuisine Solomon, C. (2016). The complete Asian Iraqi Food Culture and Heritage cookbook. Australia: Hardie Grant Books. MIDTERM EXAM 10 Korean Cuisine Solomon, C. (2016). The complete Asian South Korea Culture and Heritage cookbook. Australia: Hardie Grant Books. 11 Malaysian cuisine Zahara, R. (2012). Malay heritage cooking. Singapore: Marshall Cavendish Malaysian Culture and Heritage Cuisine. 12 Arabian Cuisine Heyman, P. (2012). International cooking: a culinary journey. Boston, MA: Arabian Culture and Heritage Prentice Hall. 13 Thai Cuisine Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Thailand Culture and Heritage Books. 14 Japanese Cuisine Rath, E. (2016). Japan’s cuisines: food, place and identity. London: Reaktion Japanese Culture and Heritage Books. Japanese ingredients, techniques, differences and influences 15 Mongolian Culture and Heritage Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Mongolian ingredients, techniques differences Books. and influences 16 Vietnamese Cuisine Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Vietnamese Culture and Heritage Books. Vietnamese ingredients, techniques, differences and influences 1st Semester, S.Y. 2017- 2018 CASIANCUI | 2 Holy Angel University College of Hospitality and Tourism Management Angeles City 17 Singaporean Cuisine Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Singaporean Culture and Heritage Books. Singaporean ingredients, techniques, differences and influences FINAL EXAM References: Koehne, H. & Trafford, S. (2012). Food lover’s guide to the world: experience the great global cuisines. Australia: Lonely Planet. Samoray, A. (2016). Principles of food safety, sanitation & hygiene. Manila: Unlimited Books Library Services & Publishing. Gisslen, W. (2016). Essentials of professional cooking. Hoboken, New Jersey: John Wiley. Timothy, D. (2016). Heritage cuisine: traditions, identities and tourism. London: Routledge. Tan, C. (2012). Chinese heritage cooking. Malaysia: Marshall Cavendish Cuisine. Solomon, C. (2016). The complete Asian cookbook. Australia: Hardie Grant Books. Zahara, R. (2012). Malay heritage cooking. Singapore: Marshall Cavendish Cuisine. Heyman, P. (2012). International cooking: a culinary journey. Boston, MA: Prentice Hall. Rath, E. (2016). Japan’s cuisines: food, place and identity. London: Reaktion Books. Websites: www.allrecipes.com www.foodnetwork.com www.food.com 1st Semester, S.Y. 2017- 2018 CASIANCUI | 3 .
Load more

Recommended publications
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Master Thesis
    Master thesis in History: Migration and Global Interdependence !Research Master Programme ! ! ! INDONESIAN AND MOROCCAN EATING CULTURES AT THE DUTCH TABLE: A CULINARY HISTORY OF ADAPTATION AND AUTHENTICITY (1950-2000) ! ! ! ! SAMUELA ETOSSI [email protected] ! Supervisor: Prof. Dr. Leo Lucassen Professor of Social History and Academic Director of the Institute of History at Leiden !University Second reviewer: Prof. Dr. Marlou Schrover Professor in Migration History at Leiden University ! ! ! !Contents !Introduction ………………………………………………………………………………….……3 1.The integration of post-colonial and labor migrants within shifting Dutch immigrant policies (1945-2000s)……………………………………………………………………………………..17 1.1.‘Not a country of immigration’ (post-World War II until mid-1970s)……………… 17 1.2. The Dutch multicultural model (1970s)……………………………………………. 25 1.3. The Ethnic Minority Policy (1980s)……………………………………………….. 29 1.4. The Integration Policy (1990s)…………………………………………………….. 32 1.5. The Integration Policy ‘New Style’ (2000s)……………………………………….. 35 1.6. A brief comparison between the integration of post-colonial and labour migrants………………………………………………………………………………….37 ! 2. Change and continuity in the Dutch eating culture (1950s-1990s/2000s)…………………….44 2.1. The post-war Dutch culinary panorama (1950s)……………………………………44 2.2. Social factors and technological developments……………………………………..45 2.3.1960s-1990s: the decades of gastronomic diversity and eating out ethnic…………..46 ! 3. The influence of foreign cuisines at the Dutch table: Margriet’s culinary columns (1950-2000)
    [Show full text]
  • Exploring International Cuisine Reference Book
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]
  • Luxury Culinary Tours Vietnam: 28Th February – 7Th March 2018 8 DAYS / 7 NIGHTS
    Luxury Culinary Tours Vietnam: 28th February – 7th March 2018 8 DAYS / 7 NIGHTS Authentic Flavour Filled Food Adventure FULLY ESCORTED FROM HO CHI MINH CITY TO HANOI BY TANIA SIBREY FROM FOOD I AM & A NATIONAL TOUR ESCORT IN VIETNAM Wednesday 28th February 2018: Ho Chi Minh City Day 1 In the city formerly known as Saigon, Art Deco treasures, magnificent French colonial buildings and traditional Chinese temples abound. Upon independent arrival to HCMC check into your Luxury hotel. Meet Tania (Food I Am) 6.30pm at the hotel rooftop bar and watch over the city lights of Ho Chi Minh City. Your culinary journey through Vietnam begins! Dinner tonight will be at a destination for gourmet food lovers. It won’t take you long to discover the diversity of Vietnamese cuisine! The subtle flavours of the food highlight the three regions of Vietnam. From the gentle flavour of the steamed rice rolls stuffed with pork and mushroom, hot rice flour cake with ground pork or the profound flavour of fresh water crab noodle soup to the noodle soup with steamed snail!! All leave a strong impression for the gourmet food lover. Meals: Dinner Accommodation: Luxury Accommodation Food I Am Luxury Culinary Vietnam Tour - Feb/Mar 2018 For bookings or further information, phone Tania on 0427 250 498 Thursday 1st Friday 2nd March 2018: March 2018: Ho Chi Minh City to Mekong Delta to Mekong Delta Hoi An Day 2 Day 3 After buffet breakfast at the hotel we will depart bustling Breakfast on the Mekong is something you will Ho Chi Minh City for the Mekong.
    [Show full text]
  • American Food & Burger Joints Asian Cuisine (All Local) BBQ Joints
    American Food & Asian Cuisine BBQ Joints & Coffee Houses & Breakfast / Food Trucks Nashville Hot Chicken Italian Food & Pizza Burger Joints (All local) Southern Food Lunch Spots (All casual) (All casual & local) (All casual & local) 12th South Taproom & Grill (C,L)* Basil Asian Bistro (E) Arnold’s Country Kitchen (C,L)* Barista Parlor (L) Arti’s 400 Degrees 312 Pizza Co. (C,L) Bobbies Dairy Dip – Burgers (C,L) Best of India (C) Biscuit Love (C,L) Bongo Java (L)* Bacon Nation Bolton’s Spicy Chicken Amerigo (C) Brown’s Diner (C,L) Bombay Palace – Indian (C) Copper Kettle (C,L) Bread & Co. (L)* Bare Naked Bagels Hattie B’s* Bella Napoli (C,L)* Burger Republic (C) Chauhan Ale & Masala House – Indian (E)* Edley’s BBQ (C,L)* Bruegger’s Bagel Blue Monkey Shaved Ice* Party Fowl Bria (E,L) Burger Up (E, L)* Chinatown (C) Hog Heaven BBQ (C,L) Dose (L) Confeastador Pepperfire Hot Chicken Café Nonna (E,L) Butchertown Hall (E,L)* Funk Seoul Brother (C)* Husk (E) Edgehill Café (L)* Cousins Main Lobster* Prince’s Hot Chicken* Coco’s Italian Market (C,L)* Dalts (C, L) Golden Thai (C) Jack's BBQ (C,L) Eighth and Roast (L) Crepe A Diem DeSano Pizza Bakery (C)* Elliston Place Soda Shop (C,L)* International Market – Thai (C)* Jim n' Nick's BBQ (C) Fido (L)* Dixie Belles Cupcakes Finezza Italian Bistro (C,L) Farm Burger (C, L) Kien Giang – Vietnamese (C) Kitchen Notes (E,L) Food Company (L)* Electric Sliders Five Points Pizza (C,L)* Fat Mo's Burgers (C,L) Korea House (C)* Loveless Café (C,L)* Frothy Monkey (L)* Food Dudes Giovanni Ristorante (F, L) Firefly
    [Show full text]
  • Chop Suey As Imagined Authentic Chinese Food: the Culinary Identity of Chinese Restaurants in the United States
    UC Santa Barbara Journal of Transnational American Studies Title Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States Permalink https://escholarship.org/uc/item/2bc4k55r Journal Journal of Transnational American Studies, 1(1) Author Liu, Haiming Publication Date 2009-02-16 DOI 10.5070/T811006946 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States HAIMING LIU Introduction In the small hours of one morning in 1917, John Doe, a white laborer, strolled into the Dragon Chop Suey House at 630 West Sixth Street, Los Angeles, and ordered chicken chop suey. The steaming bowl was set before Mr. Doe by a grinning Japanese. “I won’t eat it,” barked Mr. Doe, “There’s no poultry in it.” The flying squad was called in and was happily annoyed at this midnight incident. The officers offered to act as a jury and demanded sample bowls of chop suey. The Japanese owner declined and Mr. Doe was free to go.1 The laborer demanded real meat, the officers wanted free meals, and the owner of this Chinese restaurant was actually Japanese, but everyone was thoroughly familiar with the concept of chop suey. As this story shows, by 1917 chop suey was a well‐known restaurant meal in America. Food is a cultural tradition. The popularity of Chinese restaurants reflects how an Asian cuisine was transplanted and developed in American society. Chinese migration was a transnational flow of people, social networks, and cultural values.
    [Show full text]
  • Brochure-World of Flavors.Pdf
    SZECHWAN SHRIMP OVER COCONUT RICE Ingredients 4 Servings 12 Servings SAVORING Weights Measures Weights Measures Calrose or New Variety, uncooked medium grain rice 6 oz 1 cup 1 lb 2 oz 3 cups Water 3/4 cup 2 1/4 cups Coconut milk 3/4 cup 2 1/4 cups CALIFORNIA Butter 1 tbsp 3 tbsp TO MAKE SURE YOU RE Salt 1/2 tsp 1 1/2 tsp ’ Honey 1/3 cup 1 cup USING THE FINEST CALIFORNIA RICE… Soy sauce 3 tbsp 1/2 cup Chili garlic paste 3 tbsp 1/2 cup Shrimp, large and peeled 1 lb 3 lbs RICE LOOK FOR OUR CALIFORNIA PREMIUM RICE SEAL OR CHOOSE ONE OF THESE BRANDS THROUGH YOUR AREA SUPPLIER Vegetable oil 1 tbsp 3 tbsp Bell peppers, any color, matchstick strips 3 oz 1 cup 9 oz 3 cups Carrots, matchstick strips 3 1/2 oz 1 cup 10 1/2 oz 3 cups Snow peas, strips 2 3/4 oz 1 cup 8 3/4 oz 3 cups SWEET &SAVORY PILAF Sliced green onions 1/4 cup 3/4 cup DIRECTIONS: Ingredients 4 Servings 12 Servings TM Weights Measures Weights Measures 1. To prepare rice, combine rice, water, coconut milk, butter and salt in a large pot. Bring to a boil; reduce heat and simmer, covered, Butter 1 oz 2 tbsp 3 oz 6 tbsp for 20 minutes. Remove from heat and let stand for 10 minutes. Calrose uncooked medium grain rice 7 oz 1 cup 1 lb 5 oz 3 cups 2. To prepare shrimp, whisk together honey, soy sauce and chili TM Shallots, sliced 2 oz 2 medium 6 oz 6 medium garlic paste in a large bowl.
    [Show full text]
  • Central Asian Cuisine
    [DATUM] [FIRMENNAME] [Firmenadresse] www: kalpak-travel.com email: [email protected] phone: +41 79 199 9739 Introduction to Central Asian Cuisine Food’s an important part of any trip. We both worry and get excited about all the delicious things we might taste during our travels. We’ve put together a food guide so that if you’re about to embark on a journey through Central Asia, you’ll know what to expect. We’ll unravel the mystery of lagman, plov, manty, beshbarmak and other such names you’ll encounter on a typical restaurant or café menu. We’ll also give you a bit of background about the cultural and historical peculiarities of the region’s food habits. You’ll understand the basics of a Central Asian nomad’s diet based on meat and dairy, see how that differs from the settled people of the region with their love of vegetables, rice and noodles as well as the Russians who influenced the region when it was part of the Soviet Union. Why not download our guide, print it out and take it with you? Bread – Lepyoshka, Tandyr Nan, Patyr Nan – Лепешка /Нан In Central Asia, a meal without bread is considered incomplete. It’s almost sacred here! You’ll find a variety of bread in stores and cafes, but the most common and popular one is a round shaped flat white bread. Typically, it’s baked in a fire oven known as a tandyr (tandoori). As you travel, you will discover that the taste and shape of this bread will vary slightly from place to place.
    [Show full text]
  • Namaste-Restaurant-Menu.Pdf
    Namaste Restaurant Indian & Mixed Asian Cuisine Menu The greatness of food lies in the honesty of its ingredients Lunch Buffet Tuesday thru Friday 11:30 am ~ 2:30 pm Saturday & Sunday 11:30 am ~ 3:00 pm Dinner Tuesday thru Sunday 5:00 pm ~ 10:00 pm Closed Monday Dine In • Take Out • Catering • Bar & Banquet We Serve Vegan • Halal • Gluten Free 2101 Columbia Ave. • Lancaster, PA 17603 717-208-7009 • www.namastelncrestaurant.com Appetizers Soups Samosa 4.99 (2 pc) Ginger lemongrass soup 5.99 Crispy fried turnovers stuffed with potatoes and Light and spicy broth infused with fresh ginger, green peas lime, coconut milk, lemongrass, cilantro and your choice of vegeterian or chicken Vegetable pokora 4.99 Vegetables fritters deep fried in chickpea batter Mulligatawny soup 3.99 lightly spiced and fried in a gram flour A traditional soup of split peas, flavored with curry leaf vegetables broth. Your choice of veggies or Dumpling chilli 8.99 (6 pc) chicken Nepali dumplings with your choice of veggie or chicken. Comes with a gravy sauce Hot & sour soup 4.99 Red chili,past soy, paneer,bamboo shoots and Paneer pokora 7.99 (5 pc) shredded vegetables. Your choice of veggies or Home made cheese deep fried with gram flour chicken Chilly paneer 9.99 Home made cheese sauteed with onion and pepper in hot sauce Chicken pokora 7.99 (6 pc) Marinated tender chicken pieces deep fried with chickpea batter Samosa chole chate 7.99 Mashed Samosa, onion, tomato and chickpeas with yogurt, mint tamarind, chat masala Chicken chili 8.99 Marinated chicken sauteed with onion and pepper in chili sauce Chicken 65 8.99 Deep fried chicken with south Indian style Taste of namaste platter 12.99 Samosa, chicken pokora, vegetable pokora, and your choice of dumplings Chicken, vegetable or gobi manchurian 9.99 Deep fried marinated, your choice of chicken, vegetable, or cauliflower cooked in manchurian sauce.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • Chapter-1 International Cuisine
    CHAPTER-1 INTERNATIONAL CUISINE: THE COOKING OF GREAT BRITAIN Historical Background Unlike the French, the British have no Grande cuisine or customs of elegant restaurant eating. Almost everyone royalty and commoner ate the same food, however fancy or plain. The royal kitchens merely drew on a wider variety of foodstuffs and in greater quantities. Britain was a worldwide trader since the 16 th century and could afford to import the best the world had to offer from tea, coffee and rice to exotic spices and fruits and all these found their way into home cooking. The British Breakfast The British consider it their finest meal. A truly traditional British breakfast would include Baps (a soft round roll) or some other traditional bread with preserves, bacon, sausage, tomatoes, mushrooms, eggs - boiled, fried or scrambled, ham kedgeree, stewed prunes, sautéed kidneys, smoked haddock or kippers, cereals with milk and of course tea. The English breakfast owes, in particular much to the Scots. They eat an even more substantial breakfast that the English and the Welsh or the Irish. They consume vast quantities of porridge and considerable amount of bread usually in the form of a breakfast roll called a ‘Bap” and drink large quantities of tea sometimes laced with whisky. Aberdeen was the birthplace of the breakfast sausage, while Dundee is the home of marmalade without which no breakfast is completed. Bacon is in original entirely English. Ham, which also often figures on the breakfast table, is the cured hind leg of the pig. Only the English cured the pig, usually by salting, while the rest of Europe ate it fresh.
    [Show full text]
  • Exploring International Cuisine | 1
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]