Student did not take exam or did poorly in many sections. 0-210
0 pts
Student completed many components of exam 210-267
210 pts
Student completed successfully all components of final exam. 267-300
267 pts
Student did not wear complete uniform
Student in complete uniform to include: clean LATTC chef jacket, clean white apron,
10 pts
Student went way over time. Incomplete portion of exam.
15 pts
Student went over time, left meat on carcass, drummette or other items not cut correctly. various parts not fabricated correctly
25 pts
No meat left on the carcass, drummette Frenched, complete in 2 minutes or less
50 pts
Did not follow proper kitchen sanitation. Cross contamination,
Minor sanitation infractions, no ice on protein, no visual hand washing
Proper use of sanitizer, Visual Hand Washing, Neat organized work area
20 pts
Many or all items cold on plate, plate is cold,
One or two items or plate is cold
All items served hot on hot plate
More than 20 minutes over time
One point deducted per minute late
Student meets time criteria (90 minutes or less)
Not cooked Correctly, over/undercooked, not cut evenly
Some components not done correctlly
All components prepared, cooked, cut correctly correctly,
Tournee not shown or incomplete, vegetables cuts uneven, Vegetable not cooked and or seasoned correctly
Some vegetables done correctly, student still needs to improve with knife skills
Student Prepared tournee (7 sided), Even vegetable cuts, cooked correctly
30 pts
Item very under or over cooked. Dry or still pushing pink or red juice 0-10
Item closer to being cooked correctly, 10-20
20-30 Supreme cooked correctly, moist, even browning
Over or under-salted, peppered, over bearing or overpowering spices.
Some items seasoned properly, still lacking seasoning
All items seasoned properly. Well balanced flavor and aroma.
Sauce broken, too thin or thick, lumpy, sediment, flavor of sauce lacking,
Some inconsistencies in sauce, (fat separation,
Sauce smooth Napper consistency, well balanced flavor, color, texture