Name: Brooke DeLosReyes

Project Start Date:

Title of Project: Friendly Foods

Project Completion Date: March 11, 2015

1.

January 27, 2015

In 40 words or more describe your project and the steps you performed to complete it. What did
you produce or perform?

For my senior project I held an allergen free food tasting. For the event I prepared foods that are safe for
those with food allergies, and for people who do not have food allergies to try. The objective of this was
to show that allergy friendly foods can be both safe and tasty. In order to complete my project I had to
evaluate the most common types of food allergies. From this I developed a list of foods (deserts, breakfast
foods, snacks etc.) that I would be cooking for my event. For some recipes, I was able to substitute
substances that are major allergens to safe alternatives that did not alter the recipes by much. I was able to
produce a multitude of allergen free foods that I served at my event. All of the foods that I prepared were
homemade. I had homemade recipe cards to go with all of the foods at my event which listed the
ingredients, directions and what type of allergen free food the item was.
2. In at least 40 words explain how the project challenged you, and what sort of time challenges and
resource problems did you encounter?
My project challenged me to think more than I initially thought I would have to, and in a different way
than expected. When preparing my foods and the list of foods I had to take into consideration the risks of
cross contamination. With this fact, I had to become very aware of items I was using making sure no
ingredients come in contact with each other that were not suppose too. While cooking I also had to
maintain cleanliness. The only time constraint and resource problem that I encountered was a change in
my original project date the night before my project date. This was an issue because I had begun cooking
and ended up wasting some of my supplies that I had to use to prepare for my event. The time constraint
that I faced was inevitable and I had no other choice but to face it, this was that I had to prepare almost all
of the foods for my event the two nights before the event. This became very difficult for me and I had a
hard time focusing but I managed.
3. List and then describe 5-8 fundamental ideas/concepts/skills of your project, which you learned
during your project.
Ideas/Concepts/Skills

Description (how I gained the knowledge)

Prevention of cross contamination

my project required me to ensure that foods with allergens did

not come in contact with each other to prevent cross
contamination

Awareness of public health and safety

I had to make myself aware of the health and safety of those with
food allergies before conducting a successful project

Time management

I learned to manage the amount of time that I spent on certain

areas of my project to ensure that I was evening out my time and
working effectively and efficiently.

Event Planning

on the surface planning an event seems fairly easy, but it a long

tedious process. Throughout the planning process for my event, I

learned how to plan and how to deal with issues and solve them
quickly.
Self-reliance

Throughout the planning process I quickly learned that I could

not turn around and blame others for anything that went wrong. I
learned how to rely on myself and how to know that problems
can be my own that I have to deal with.

4. List and describe 5-8 problems you encountered in your project, and briefly describe how you
solved each.
Problem

Explanation

Research

My paper and project were on food allergies and throughout the research
process I had a hard time finding connections between food allergies and
law. I was over to overcome this issue through extensive research and
eventually finding a connection.

Project Dates

My original date was canceled because of inclement weather and school

closure. The date was moved to March 11th, thus meaning I was able to
overcome the issue and have a new project date

Resources

Due to inclement weather, the night before my original project date I

began cooking for the event and a few hours later got the news school
was canceled. I ended up wasting resources, but overcame this by buying
new supplies and stopping the cooking processes making it possible for
me to save my resources.

Meetings for volunteers

Due to inclement weather and scheduling issues, I was unable to hold

meetings with my volunteers and the Joii Club. I cancelled having any
meetings and just spoke with my volunteers individually on what I
expected of them and need from them as volunteers at my event.

Time

my times frames were tight when it came to cooking, I simply had to

overcome this issue and persevere and continue to work to complete the
work needed to have my event.

5.

Outline the process hours spent in completing the project.

A.

Estimated total hours spent on project: 33 hours + class time

B.

Estimated total steps involved in your project: 9

Steps Involved

Hours

Date Completed

Step 1: Making posters for event advertisement 1

February 3, 2015

Step 2: making trial and error list/trying recipes 10

February 8, 2015

Step 3: advertising

February-March

Step 4: Making Rough draft of recipe cards

February 17, 2015

Step 5: Making copies of final recipe cards

February 18, 2015

Step 6: Surveys: making copies

February 18. 2015

Step 7: Final shopping for event: Supplies/Decorations

February 23, 2015

Step 8: Cooking/packing for event

10

March 10, 2015

Steps 9: Repeating parts to steps 7 and 8 due to

Rescheduling of event

March 9-10 2015

5. List materials used.

Supplies for surveys and recipe cards
o Cardstock
o Printing paper
Cooking supplies
o Food product
o Over
o Stove
o Serving wear
o gloves
Copier
Email
Camera
Social network
7.

List all people who helped you on the project and briefly describe the help given.

Mrs. Shoemake

My project consultant who helped to guide me throughout my project

and helped me to figure out any tough situations I found myself in

All of my volunteers

they helped me in setting up the items needed on the day of my event as

well as helping serving food

Natalie Napolitano

helped me with making copies of my surveys and recipes cards and

cutting them out

Jennifer Lindgens

Jennifer helped me by taking pictures during my event

Mrs. Van Schenck

My Senior Project teacher who helped me to keep a positive attitude

throughout my entire senior year. She encouraged me to stay positive

about what I was doing which kept me level-headed all year, which truly
encouraged me to stay passionate about my project and research. Thanks
to her I never had any mental breakdowns.
Angela DeLosReyes

My mother really helped me throughout the year, though she did not get
into my business of my project she was also there to help when I
needed her.

8.
How does your completed project compare to the picture you had in mind when you started the
project?
The results of my event were very successful and compare very well to the image that I had of what I
wanted my event to be. My event had a great turn out of about 54 people, which was more than originally
thought I would have at my event. The only difference was that I gave out recipes cards to those who
came out to my event instead of cookbooks. The recipe cards made is more feasible for people to take the
recipes to the items that they wanted.
9.

If given the opportunity, what would you do differently now that you speak from experience?

Given the opportunity to change anything I would definitely give myself more time to work. I learned that
procrastination is not the answer, just complete the work. I would also try to bring in more diversity into
the foods that I was serving because under the circumstances of where I held my event I had to bring in
prepared foods that did not require being heated or cooked on site.
10.
Now that the project is completed, explain/describe the stretch or challenge you
encountered/experienced.
My project though on the service did not seem as much to complete, but was more than I initially thought.
There was a lot of thought I had to put into my project as well as a lot of awareness especially when it
came to cooking and writing out all of my recipes cards. When it came to the recipes cards I had to be
very cautious that everything that I wrote was correct and made sense. I also had to be sure that I listed
what allergens were not in the foods on the recipes cards so those who I was serving were aware of the
allergens. With the cooking process I had to be very cleanly and ensure that there was not cross
contamination.
11.

Beyond the project itself, what did you learn about yourself?

Becoming passionate about my project really made me aware of the fact that if I set my mind to success
instead of dreading the journey, I can enjoy all the steps I need to complete to reach that success.
12.
What grade would you give yourself on the project? Justify the evaluation of your grade in at
least 25 words.
Grade: 90
Justification:
All in all I was able to reach my imaged goal that I had set for myself and my project. There were areas I
could have improved or put more focus to that could have made my event more successful. Such as
advertisement of my event.