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Catering 2 Practical Exam

As a class students will work together to prepare three hot items and three cold items focused around a central theme. There will be 1 Executive Chef, 2 Sous Chefs who will delegate jobs, and help supervise the kitchen, the preparation of food, setup and break down as well as sanitation.

Grade levels: 9-12

jbtoback

Unit 2 Beef

Rubric for Steak Dijonaise/ Parsnip and Potato Puree roasted Carrot

Grade levels: 9-12

jbtoback

Cooking Practical Exam

Students will use this rubric to demonstrate preparing a recipe from what they have learned throughout the semester. Students will be able to demonstrate varying skills, including knife skills, cooking techniques, safety and sanitation

Grade levels: 9-12

jbtoback

Cooking Assesment

Understanding measurements & cooking vocabulary, collaboration while cooking in a group, serve healthy and well presented meals.

Grade levels: 9-12

jbtoback

Chef of the Day Performance Review

Students will rate the performance of the Chef of the Day in Each group. The goal is to help students understand the value of the topics they are being rated on.

Grade levels: 9-12

jbtoback

Food Presentation

This rubric is used to grade the overall taste and flavor of food items prepared for the assignment. While some items may be better than others the goal is to ind common ground within the meal. Because all students have participated within the meal, the grade will reflect the general feel of the meal vs. individual creativity

Grade levels: 9-12

jbtoback

General Cooking Lab

These will be the guidelines for grading all labs unless working on something specific for class (i.e knife skills/ tools & equipment etc). Students should use this to self grade and meet with the instructor to discuss where they believe they should be graded.

Grade levels: 9-12

jbtoback

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