Mid-Atlantic (Cont.)
Lecture:
Overview of the Historical Development of the Mid-Atlantic
Menu
Vichyssoise
Sautéed Soft-Shell Crabs on Fennel and Arugula Salad
Roast Long Island Duck Breast with Parsnip Puree and Spiced Blueberry Sauce
Roasted Potatoes and Pearl Onions
Angel Food Cupcakes with Whipped Vanilla Cream
Homework:
Journal for Week 2, Days 1 & 2
Take Quiz for Week 2
Recipe Cards for Week 3, Read text on the South
4/12/17 ENG Due Week 2, Day 3
Task 1: Analysis of Story, Plot, and Character Motivation
Assess how professional writers craft story and character motivation.
A response of 50-100 words to a story of your selection from the Gutenberg website posted to the Discussion Area.
Format according to MLA standards.
At least two substantial responses to other students.
1. Select a story from the Gutenberg website that, to the best of your ability, resonates with you but also coincides with how you envision your own story's plot structure to be materializing.
2. Carefully assess how the author is crafting the story's narrative arc.
3. Consider what is motivating one or more characters to act.
4/13/17 ENG Due Week 2, Day 4
Learning Activities:Plot
A Good Starting Point
Character Motivation
Some Final Thoughts
Assigned Readings
From your course textbook, Gotham Writers' Workshop, read the following chapter:
Plot: A Question of Focus
Select a story or stories of choice from the Project Gutenberg website to match the milestone requirement.
Watch the following videos:
- Opening video from actor playing the role of the literary magazine editor
- Eleanor Henderson discusses the coming-of-age tale in her novel
Task 2:
Narrative Arc
Dramatic Question
Character Obstacles
Share story's narrative arc, dramatic question, and make a list of character obstacles.
Submission Specifications
Microsoft Word document saved as AI_ENG3020_M2_Narrative Arc_LastName_FirstInitial.doc that includes:
Indication of which point of view you have chosen for your story and why you believe this to be an appropriate choice.
Creation of a narrative arc, either in graphic form or straight text, on how you see your story unfolding.
What you see as your dramatic question and whether you have properly distinguished the difference between story plot and character motivation.
A list of obstacles—internal and external—that you believe might block the achievement of character motivation.
Post your submission to the Discussion Area by Week 2, Day 4. (4/13/17)
1. Isolate how your protagonist is beginning to function within the emerging story plot. Always remind yourself, though, of your main character's motivation.
2. Decide upon a point of view or the "lens" through which you will be telling your story.
3. Craft a narrative arc for the sequence of events your character or characters are experiencing. Constantly remind yourself of the story's dramatic question as well.
4. Make a list of obstacles that might block the achievement of your main character's motivation or pursuit.
5. Format according to MLA standards.
6. Post at least two substantial responses to other students in discussion thread.
Grading Rubric
Your task submission will be graded on the following criteria:
Met deadline and specifications: presentation of protagonist, point of view, narrative arc.
50
Participated actively in the discussion.
10
4/16/17 Due Week 2, Day 7
Milestone 2
Final Submission
Create a narrative arc, address the story’s dramatic question and character motivation, and make a list of the obstacles.
Now that you've received feedback from your instructor on viability of point of view, narrative arc, your dramatic question, and your list of obstacles, it's time to consider revising these into a M2 Final Submission.
As you work on revising your completed work from M2 Task 2, make sure you take into consideration the feedback you received from your instructor and classmates.
1. Carefully consider the point of view of your story.
2. Craft a narrative arc, either in graphic or prose format that clearly displays how you envision your story trajectory at this early stage.
3. Consider your story's dramatic question and how it may differentiate from plot trajectory.
4. Make a list of those character obstacles, both internal and external, that may hamper your character's, or characters', ability to achieve a goal.
5. Make sure you actually revise your M2 Task 2 submission; don't just resubmit what you have done from M2 Task 2 without making changes.
6. Run the spelling/grammar checker on your submission and ensure your sentences are clear and polished.
7. Write a 150-word Milestone Report addressing the following:
Reflect on the specifics of your process, from planning, to drafting, to editing, to delivering the product.
Discuss challenges and lessons learned. This way we know what you are struggling with, what you had as a concept that might not have been part of the reality of your production, what you learned from this task, etc.
8. Save your Milestone Report document and name it M2_Report_Lastname_Firstinitial.
9. Submit the final draft to the M2 Final Submission Dropbox by Week 2, Day 7.
Your milestone submission will be graded on the following criteria:
Plot and character
Shared how narrative arc is materializing, story protagonist is evolving and responding to obstacles. 20
Indicated story point of view. Story dramatic question noted/differentiated from story plot. 20
Revised submission reflected more defined narrative arc, protagonist, point of view, and dramatic question. 10
Employed correct spelling, grammar, and punctuation, and appropriate logic, voice, and formatting. 10
Milestone report
Used at least 150-word to describe lessons learned and challenges encountered 10
Total 70
4/17/17 WK 3, Day 1:
South
Lecture:
Overview of the History and Development of the South
Menu
Caramelized Watermelon and Mixed Greens with Shallot-Citrus Dressing
Shrimp with Pimiento Cheese Grits
Fried Chicken Thighs with Pickled Okra and Stewed Tomatoes
Potato Salad
Peanut Brittle
Benne Wafers
Homework:
Recipe Cards
Equip List for Day 1 and Day 2
4/18/17 WK 3, Day 2:
South (Cont.)
Lecture:
Overview of the History and Development of the South
Menu
Pecan-Encrusted Catfish with Succotash of Corn, Hominy, and Baby Lima Beans
Pan Roasted Chicken Breast with Haricots Verts, Caramelized Onions, Sweet Potato Fritters, and Sweet Tea Lemon Jus
Carolina Pulled Pork Barbecue Sandwich
Sandwich Slaw
Banana Pudding
Homework:
Journal for Week 3, Days 1 & 2
Take Quiz for Week 3
Recipe Cards for Week 4, Read text on the Florida
First Report due Week 4, Day 1
4/19/17 Due Week 3, Day 3
Task 1: Analysis of Story Prose and Dialogue
This first task invites you to analyze how established writers are crafting prose passages and character dialogue.
4/20/17 Due Week 3, Day 4
Task 2: Story Draft
A reasonably complete draft of your short story incorporating all story elements discussed in the course thus far, including a passage of dialogue between and/or among characters.
4/23/17 Due Week 3, Day 7Milestone 3 Final Submission
This final submission is your opportunity to see how your story is coming together in a reasonably complete draft form.
4/24/17 WK 4, Day 1:
Florida
Lecture:
Overview: History and Development of the Cuisine of Florida
Menu
Jerk Chicken Skewer with Cucumber and Pineapple Salsa
Butter Lettuce Salad, with Orange, Avocado, and Shallot-Hazelnut Vinaigrette
Rock Shrimp with Shellfish Quinoa
Jamaican Beef Patties
Butterscotch Pudding with Molasses Crisps
Homework:
Recipe Cards & Equip List for Day 2
4/25/17 WK 4, Day 2:
Florida (Cont.)
Lecture:
Cuisines of FloridaMenu:
Golden Gazpacho with Puff Pastry Straws
Hearts of Palm Salad
Cuban Braised Pork Shoulder with Mango and Jalapeño Mojo
Pan-Seared Grouper with Black Bean, Jícama, and Corn Relish
Corn Custard
Key Lime Pie
Homework:
Journal for Week 4, Days 1 & 2
Take Quiz for Week 4
Recipe Cards for Week 5, Read text on Cajun and Creole
4/26/17 Due Week 4, Day 3
Task 1: Analysis of Authorial Voice and Setting
Allow the uniqueness of your authorial voice to emerge as you craft the ideal setting for your fiction.
4/27/17 Due Week 4, Day 4
Task 2: Unique Voice and Setting
Share how your authorial voice is emerging in your fiction writing and share a passage from your writing that displays setting. Read a select passage from your fiction aloud and submit the work as an audio file.
4/30/17 wk4 d7
Milestone 4 Final Submission
This milestone’s sequence of your fiction will showcase your emerging authorial voice, both in written and audio form. But, you will also add geographical and spatial dimension to your story as you craft story setting.
5/1/17 WK 5, Day 1:
Cajun & Creole
Lecture:
Overview of the History and Development of Cajun and Creole Cuisines
Menu:
Chicken and Bacon Hash with Poached Egg and Hollandaise Sauce
Red Beans and Rice
Frog Legs Pinquate
Cajun Omelet
Fried Oyster Po’Boy
Beignets
Homework:
Recipe Cards & Equip List for Day 2
5/2/17 WK 5, Day 2:
Cajun & Creole (Cont.)
Lecture:
Overview of the History and Development of Cajun and Creole Cuisines
Menu:
Chicken and Andouille Sausage Gumbo
Tomato and Haricots Verts Salad
Fried Fish in Pearly Meal with Remoulade Sauce
Crawfish Étouffée with Rice
Smothered Okra
Bread Pudding with Whiskey Sauce
Homework:
Journal for Week 5, Days 1 & 2
Take Quiz for Week 5
Recipe Cards for Week 6, Read text on Central Plains
5/3/17
Due Week 5, Day 3Task 1: Revision and Integration of Theme
Take some time to put the final touches on your story while you determine how theme manifests throughout your work.
5/4/17 Due Week 5, Day 4
Task 2: Letter of Intent
Share a draft version of your letter of intent for your fictional story.
5/7/17 Due Week 5, Day 7
Milestone 5 Final Submission
This milestone’s final submission will focus on the letter of intent, your introduction to the presentation of your story.
5/8/17 WK 6, Day 1:
Central Plains
Lecture:
Overview of the History and Development of the Cuisine of the Central Plains
Menu:
Roasted Beet and Pickled Rhubarb Salad
Wisconsin Friday Night Fish Fry
Pork Medallions with Pears and Herbed Israeli Couscous
Sautéed Green Beans and Cherry Tomatoes
Sour Cream Coffee Cake
Homework:
Recipe Cards & Equip List for Day 2
5/9/17 WK 6, Day 2:
Central Plains (Cont.)
Lecture:
Overview of the History and Development of the Cuisine of the Central Plains
Menu:
Wisconsin Cheddar and Beer Soup
Cannellini Beans with Tomatoes and Basil
Roast Chicken with Wild Rice, Walnuts, and Dried Fruit Stuffing
Winter Vegetables with Thyme and Broccoli Florets
Brownie Pudding Cake
Homework:
Journal for Week 6, Days 1 & 2
Take Quiz for Week 6
Recipe Cards for Week 7, Read text on Tex-Mex Cuisine
5/9/17 Due Week 6, Day 2
Task 1: Reflective Writing
This final task of the course merely involves you reflecting back on your journey as a writer over the past six milestones crafting a single piece of creative prose.
5/10/17 Due Week 6, Day 3
Milestone 6 Final Submission
This final submission writing is the culmination of your work through this point, including the final version of your story for publication with the online/print journal, your letter of intent, and your reflective writing from M6 Task 1.
5/15/17 Wk 7, Day 1:
Tex-Mex Cuisine
Lecture:
Overview of the History and Development of Tex-Mex Cuisine
Menu
Tortilla Soup
Pork Taquitos with Sour Cream, Guacamole, and Pico de Gallo
Tex-Mex Plate: Crayfish Tacos with Green Chile Sauce; Cheese Enchiladas
Arroz Mexicana
Refried Beans
Flan
Homework:
Recipe Cards & Equip List for Day 2
5/16/17 WK 7, Day 2:
Tex-Mex Cuisine (Cont.)
Lecture:
Overview of the History and Development of Tex-Mex Cuisine
Menu
Caldo de Res
Gulf Shrimp Corn Dogs with Cabbage and Radish Slaw
Fried Chicken Livers with Bacon Hollandaise on Petite Rosemary Biscuits
Redfish on the Half Shell with Grilled Red Onion and Frisée Salad
Pecan Squares
Homework:
Journal for Week 7, Days 1 & 2
Take Quiz for Week 7
Recipe Cards for Week 8, Read text on Southwest & Rocky Mountains
Second Report Due Week 8, Day 1
5/22/17 WK 8, Day 1:
Cuisines of the Southwest and Rocky Mountains
Lecture:
Overview of the History and Development of the Cuisines of the Southwest and Rocky Mountains
Menu
Tortilla Chips, Tomatillo Salsa, and Salsa Fresca
Poblano and Potato Soup
Marinated Grilled Quail on Spinach Salad
Pumpkin Seed–Crusted Rainbow Trout with Calabacitas con Maize
Annatto Rice and Queso Fresco
TresLeches Cake
Homework:
Recipe Cards & Equip List for Day 2
5/23/17 WK 8, Day 2:
Cuisines of the Southwest and Rocky Mountains (Cont.)
Lecture:
Overview of the History and Development of the Cuisines of the Southwest and Rocky Mountains
Menu
Navajo Fry Bread
Porrusalda (Leek Soup)
Chiles Rellenos with Roasted Tomato Salsa
Jícama Salad
Grilled Apache-Style Pork Chops with Squash Salsa and Tobacco Onions
Sopaipillas
Homework:
Journal for Week 8, Days 1 & 2
Take Quiz for Week 8
Recipe Cards & Equip List for Cooking Practical
5/29/17 WK 9, Day 1:
Cuisine of California
NO CLASS - MEMORIAL DAY
Lecture:
Overview of the History and Development of the Cuisine of California
Menu
Caesar Salad
Hangtown Fry
San Francisco Cioppino
Strawberry Shortcake with Cornmeal Biscuits
Homework:
Recipe Cards & Equip List for Day 2
5/30/17 WK 9, Day 2
Group Practice for Cooking Practical & Knife Skills Assessment
Batonnet carrots – 4 servings
Small dice carrots - 1 cup
Tourné potato - 8 each
Concassée, roma tomatoes - 2 each
Small dice - 1 medium onion
Finely chopped parsley - 1/4 cup (1/2 bunch)
Quartered mushrooms – 1 cup
Orange suprêmes - 1 orange
Minced garlic - 2 tablespoon
Lecture:
Going over Menu & Knife Skills
Going over Written Final
Menu
Cream of Mushroom Soup
Mixed salad with orange sections and vinaigrette
Chicken Breast Chardonnay/Rice Pilaf/Broccoli Hollandaise
Coq au Vin/ Chateau Potatoes/ Glazed Carrots
Homework:
Recipes, Equipment Lists, & Timelines for Cooking Practical, Study for Written Final
6/5/17 WK 10, Day 1:
Cooking Practical & Knife Skills for 1/3 Class
Lecture:
None
Menu
Cream of Mushroom Soup
Mixed salad with orange sections and vinaigrette
Chicken Breast Chardonnay/Rice Pilaf/Broccoli Hollandaise
Coq au Vin/ Chateau Potatoes/ Glazed Carrots
Homework:
Recipes, Equipment Lists, & Timelines for Cooking Practical, Study for Written Final
5/6/17 WK 10, Day 2:
Cooking Practical & Knife Skills for 1/3 Class
Hand in Notebook
Lecture:
None
Menu
Cream of Mushroom Soup
Mixed salad with orange sections and vinaigrette
Chicken Breast Chardonnay/Rice Pilaf/Broccoli Hollandaise
Coq au Vin/ Chateau Potatoes/ Glazed Carrots
Homework:
Recipes, Equipment Lists, & Timelines for Cooking Practical, Study for Written Final
5/12/17 WK 11, Day 1
Cooking Practical & Knife Skills for 1/3 Class
Hand in notebook
Lecture:
None
Menu:
Cream of Mushroom Soup
Mixed salad with orange sections and vinaigrette
Chicken Breast Chardonnay/Rice Pilaf/Broccoli Hollandaise
Coq au Vin/ Chateau Potatoes/ Glazed Carrots
Homework:
Recipes, Equipment Lists, & Timelines for Cooking Practical, Study for Written Final
5/13/17 WK 11, Day 2:
Deep Clean Kitchen
Take Written Final
Last chance to hand in notebook
Lecture:
None
Menu
None
Homework:
None
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