Thursday, May 31, 2012
Wednesday, May 30, 2012
Blog 27
1. What I am proud of in my 2-hour presentation is that I was able to clearly share out my information to the audience and I finally got over with. It is such a nice feeling to actually let go of something I was studying for almost eight months in total.
2. a. I believe I deserve at least a P/AP because I met talking and minimum time. My actvities were engaging and met my EQ. My answers also met my EQ and I spoke clearly and conscisely. Also, the food I brought was scavaged by the audience as they were drawn in by the flavor.
2. b. I know I deserve an AP because I had so many delays in a lot of things I had to turn in.
3. What worked in my senior topic was my joy and passion for my topic.
4. What didn't work was a lot of deadlines that I was not able to meet due to there being a lot more things I had to take care of.
5. Researching this topic gave me a whole different point of view about owning a successful bakery. It no longer seems to be so hard after presenting on it, and if I don't ever make it being a mechanical engineer or a lawyer, I would go to the culinary field (followed by beocming a mercenary).
2. a. I believe I deserve at least a P/AP because I met talking and minimum time. My actvities were engaging and met my EQ. My answers also met my EQ and I spoke clearly and conscisely. Also, the food I brought was scavaged by the audience as they were drawn in by the flavor.
2. b. I know I deserve an AP because I had so many delays in a lot of things I had to turn in.
3. What worked in my senior topic was my joy and passion for my topic.
4. What didn't work was a lot of deadlines that I was not able to meet due to there being a lot more things I had to take care of.
5. Researching this topic gave me a whole different point of view about owning a successful bakery. It no longer seems to be so hard after presenting on it, and if I don't ever make it being a mechanical engineer or a lawyer, I would go to the culinary field (followed by beocming a mercenary).
Friday, May 18, 2012
Tuesday, May 15, 2012
Monday, May 14, 2012
Service Learning
L: With Debbie Schwotz, I helped with kitchen work with two employees. I helped wash dishes, set proper silverware onto tables, clean, and move furniture around for Debbie's cooking class for 6 hours, but she doubled my hours along with Julio.
I helped my aunt with her business. I have done about 48 hours in total with her. She answered any questions I had and I helped with filling cakes, decorating, and running errands such as obtaining ingredients and the like.
Isela Gonzalez: (909) 685-1383
I: The most important thing I have gained from this experience is that i was actually able to work with people who were into the culinary field. I knew that baking and food businesses were hard, but to actually be part of it was even harder.
A: This helps me explain my EQ because I have experience on how a real bakery works and the precautions the bakers must take. It comes back to my best answer for my EQ which is the knowledge of the science of baking. There was so much more to the science that I have ever known and so many other tools that I was able to work with.
I helped my aunt with her business. I have done about 48 hours in total with her. She answered any questions I had and I helped with filling cakes, decorating, and running errands such as obtaining ingredients and the like.
Isela Gonzalez: (909) 685-1383
I: The most important thing I have gained from this experience is that i was actually able to work with people who were into the culinary field. I knew that baking and food businesses were hard, but to actually be part of it was even harder.
A: This helps me explain my EQ because I have experience on how a real bakery works and the precautions the bakers must take. It comes back to my best answer for my EQ which is the knowledge of the science of baking. There was so much more to the science that I have ever known and so many other tools that I was able to work with.
Thursday, April 26, 2012
Helping 2013
Dominic Zavala (North)
Tuesday, April 24, 2012. 4th Block.
(1) What ideas do you have for your senior project and why?
- Cheerleading, Environmental Engineering, and Boxing: I'm part of a cheerleading team and can easily establish service learning since I know practically everyone there. I'm very interested in Environmental Engineering. My dad works in that field. Boxing is right next to the cheerleading place.
- I told him that he should check out Melvin R.'s senior presentation for environmental architecture and Joshua N.'s senior presentation for boxing.
(2) What do you plan to do to complete the 10 hours of service learning (working with an expert) which is due prior to senior year starting? Note: They also have to complete the 50 hours during the school year.
- I have been part of a cheerleading team, and by continuing over summer, I can get them done quick.
- Not to do over 140 community service hours that aren't senior topic related.
(3) What do you hope to see or expect to see when watching the class of 2012 present their two hour presentations?
- I expect to see things that interest me or things that meet my interests.
- Refer back to when I suggested to view Melvin and Joshua's senior presentations. Unsure about a cheerleading one.
(4) What questions do they have about senior project? What additional recommendations would you give the 2013 student about senior project? Be specific and note what you told them.
- "What is the best advice you could give me going to senior year?"
- Make sure you catch up on all your work before the month of February because that's the month where you will be bombarded by several projects at once with no break in between. Also, NC Rules comes back this year so be careful with that. In terms of independent component, just do an extra 60 hours of service learning since you have a lot of access to two of your senior topic of choice.
Sunday, March 18, 2012
Independent Component 1
Saul Gonzalez
North House
Independent Component
Baking at Home: Log
| Date | Hours | Content |
| 12/24-12/31 | 5 | Baked some treats for both Christmas and New Year’s Eve. My sister helped since I was just a beginner. |
| 02/13 | 3 | Made a strawberry cake for Valentine’s Day. Took me a while to get it done correctly. |
| 02/18 | 2 | Decided to make a practice bread the weekend after my 20-minute presentation. I feared it was a little off. |
| 02/19 | 2 | I was bored so I made a cake-styled bread. I used bake mix instead of the traditional flour recipes. |
| 02/23-02/24 | 4 | Baked cookies for the first time both of these days. Took a lot of time and effort to get them right the first few times. |
| 02/06-02/24 | 7 | Working on the science experiment. It was baking. Did five trials and each trial took over an hour. |
| 02/25 | 7 | Baked a bread that used the fermentation of yeast process which took about five hours and then baked for about an hour. |
Friday, February 17, 2012
Independent Component 2 Plan Approval
1. My plan for the independent component is to bake my bread, cakes, and other pastries. I may also plan on selling these pastries to people.
2. My plan will reach the 30 hour requirement as long as I log in how many hours I have been baking. Every time I bake it usually take around 2 hours, if I bake at least twice a week during weekends, I should be able to meet the 30 hour requirement in under 2 months. I'd take pictures of the process every now and then.
3. This independent component will help me with my essential question by actually putting me into the position of actually being able to determine what recipes sell the most and what kind of breads people like. Makes me seem like a baker myself.
2. My plan will reach the 30 hour requirement as long as I log in how many hours I have been baking. Every time I bake it usually take around 2 hours, if I bake at least twice a week during weekends, I should be able to meet the 30 hour requirement in under 2 months. I'd take pictures of the process every now and then.
3. This independent component will help me with my essential question by actually putting me into the position of actually being able to determine what recipes sell the most and what kind of breads people like. Makes me seem like a baker myself.
Sunday, January 22, 2012
Blog 13: Senior Project 2-Hour House Meeting #1
1. My first answer for my essential question (What is most important in owning a successful bakery?) is having a variety in baked goods in your bakery.
2. Most consumers get "bored" of the same type of bread and other baked goods, such as the ones that appear at supermarket bakeries. The baked goods found in these bakeries are rushed, and poorly baked, and barely any variety in them.
3. One of my sources for this is this website: http://www.bakeryguidebook.com/ I found it amazing, it has so much information in what you need and suggest more sources to check it. It's a Guide Book told in a few paragraphs, and state many key facts and tips.
2. Most consumers get "bored" of the same type of bread and other baked goods, such as the ones that appear at supermarket bakeries. The baked goods found in these bakeries are rushed, and poorly baked, and barely any variety in them.
3. One of my sources for this is this website: http://www.bakeryguidebook.com/ I found it amazing, it has so much information in what you need and suggest more sources to check it. It's a Guide Book told in a few paragraphs, and state many key facts and tips.
Thursday, January 5, 2012
Blog 11
Questions for 3rd Interview:
1. Do you need to get into some culinary arts school to become a professional baker?
2. What do you think is most important when it comes to baking?
3. Do you enjoy baking?
4. Is the competition in the baking business taken seriously?
5. Are certain brands of ingredients matter when it comes to baking?
6. Is it stressful to be baking during the holidays?
7. What do you think is most important in owning a successful bakery?
8. What are the skills a person should have to be a baker?
9. In your opinion, what is the hardest thing about being a baker?
10. Why did you choose baking over anything else you might have gone in to?
1. Do you need to get into some culinary arts school to become a professional baker?
2. What do you think is most important when it comes to baking?
3. Do you enjoy baking?
4. Is the competition in the baking business taken seriously?
5. Are certain brands of ingredients matter when it comes to baking?
6. Is it stressful to be baking during the holidays?
7. What do you think is most important in owning a successful bakery?
8. What are the skills a person should have to be a baker?
9. In your opinion, what is the hardest thing about being a baker?
10. Why did you choose baking over anything else you might have gone in to?
Wednesday, November 23, 2011
Blog No. 10: Self-Reflection
1. I think right now, I'm at an AP level because I still have many things to catch up on since my change in topic.
2. I have probably gotten better at baking as I study the science of it. Breads and cakes I'd bake no longer come out as flat as they used to. ;)
3. One thing I would like to improve on is to better time baking things, because either a bread turns out too stiff, burnt, stale, etc. Also, I would probably like to bet=tter time the projects out in my schedule.
2. I have probably gotten better at baking as I study the science of it. Breads and cakes I'd bake no longer come out as flat as they used to. ;)
3. One thing I would like to improve on is to better time baking things, because either a bread turns out too stiff, burnt, stale, etc. Also, I would probably like to bet=tter time the projects out in my schedule.
Thursday, November 10, 2011
Blog No. 9: Science Proposal
1. My hypothesis is: if you use a certain type of yeast in bread making, then the bread will have a higher volume when it is baked.
2. The independent variable will be the type of yeast that will be used in the batter. The dependent variable will be the volume of the bread after it is baked all under the same conditions. The control variables are all the ingredients that remain constant, as well as the recipe procedure.
3. I believe that the connection with my science experiment and my EQ is that if I use instant yeast and if it has the better results, it may attract more people to purchase baked goods.
4. I will perform my science experiment using my very own kitchen tools and in my kitchen with an undisturbed condition. I will need a writing utensil, my science journal, both types of yeast, sugar, flour, large bowl, mixing machine, water, measuring cups, eggs, and other cooking materials. I will measure the volume of the bread by setting a sample in each cup cake tray with different batter and measure how high they each rise with a standard ruler. I will use this data to determine the best bread making method.
5. This science experiment might fall under the Biochemistry & Molecular Biology.
2. The independent variable will be the type of yeast that will be used in the batter. The dependent variable will be the volume of the bread after it is baked all under the same conditions. The control variables are all the ingredients that remain constant, as well as the recipe procedure.
3. I believe that the connection with my science experiment and my EQ is that if I use instant yeast and if it has the better results, it may attract more people to purchase baked goods.
4. I will perform my science experiment using my very own kitchen tools and in my kitchen with an undisturbed condition. I will need a writing utensil, my science journal, both types of yeast, sugar, flour, large bowl, mixing machine, water, measuring cups, eggs, and other cooking materials. I will measure the volume of the bread by setting a sample in each cup cake tray with different batter and measure how high they each rise with a standard ruler. I will use this data to determine the best bread making method.
5. This science experiment might fall under the Biochemistry & Molecular Biology.
Wednesday, October 26, 2011
Blog No. 8: Research Reflection
<PENDING TO CHANGE>
1. What have you learned how to do since you started working on your senior project?
2. Post evidence of this accomplishment. It can be in the form of a picture, video, document, etc.
3. What research helped you to do this and how?
1. What have you learned how to do since you started working on your senior project?
2. Post evidence of this accomplishment. It can be in the form of a picture, video, document, etc.
3. What research helped you to do this and how?
Monday, October 17, 2011
Blog No. 7: Independent Component 1 Plan Approval
<PENDING TO CHANGE>
1. Write a description of what you plan on doing for your independent study component.
2. Describe in detail how you think your plan will meet the 30 hours work requirement.
3. How does your independent study component relate to your EQ?
Monday, October 10, 2011
Blog No. 6: EQ Draft #1
<PENDING TO CHANGE>
1. What is your EQ?
2. Define the words in your EQ to make sure we are on the same page regarding what your EQ means.
3. What are some possible answers to your EQ so far?
4. What has been your most important source and why? Be specific. If it is a person, name them and what they do, if it is an article, book, or video, name the title and author.
1. What is your EQ?
2. Define the words in your EQ to make sure we are on the same page regarding what your EQ means.
3. What are some possible answers to your EQ so far?
4. What has been your most important source and why? Be specific. If it is a person, name them and what they do, if it is an article, book, or video, name the title and author.
Monday, October 3, 2011
Blog No. 5: Second Interview (Service Learning) Questions Approval
<PENDING TO CHANGE>
You are required to ask at least five approved questions. Remember the purpose of the interview. Please submit at least five questions for approval to your blog.
You are required to ask at least five approved questions. Remember the purpose of the interview. Please submit at least five questions for approval to your blog.
Monday, September 26, 2011
Blog No. 4: Interview and Presentation 1
<PENDING TO CHANGE>
1. In what way did the first interview affect your presentation? Please explain, be specific and use an example.
2. What you say stood out about your presentation performance and why?
3. What was the most challenging to do and why?
1. In what way did the first interview affect your presentation? Please explain, be specific and use an example.
2. What you say stood out about your presentation performance and why?
3. What was the most challenging to do and why?
Monday, September 19, 2011
Blog No. 3: Presentation 1
<PENDING TO CHANGE>
5 Minute presentation Rough Draft format, as found on your component contract; be sure include a description of the visual you plan on bringing.
5 Minute presentation Rough Draft format, as found on your component contract; be sure include a description of the visual you plan on bringing.
Sunday, September 11, 2011
Blog No. 2: Interview 1 Preparation
<PENDING TO CHANGE>
1. Who are you interviewing and why?
2. What additional questions will you ask them (in addition to the 5 we require)?
1. Who are you interviewing and why?
2. What additional questions will you ask them (in addition to the 5 we require)?
Tuesday, August 30, 2011
Blog No. 1: Senior Project Topic
<PENDING TO CHANGE>
My senior topic is on business and baking. For a good while now, I have always been fascinated by the science and the works of baking, every now and then, maybe every other week or so I bake for fun because no one really has any special orders for me, and my little sister loves baking as well. I am interested in cooking in general, but I have decided baking because it is more straight-forward when it comes to baking your goods. What I hope to accomplish after studying this topic all year is to major in culinary arts after high school along with other subjects I am keeping an eye on.
My senior topic is on business and baking. For a good while now, I have always been fascinated by the science and the works of baking, every now and then, maybe every other week or so I bake for fun because no one really has any special orders for me, and my little sister loves baking as well. I am interested in cooking in general, but I have decided baking because it is more straight-forward when it comes to baking your goods. What I hope to accomplish after studying this topic all year is to major in culinary arts after high school along with other subjects I am keeping an eye on.
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