75% of your grade will come from points earned in performance in the kitchen lab. Each student will rotate through various stations and earn points in that station based on performance, professionalism and sanitation. 25% of the grade will come from points earned in 3 exams (15%) and from your Notebook, homework and class assignments (10%).
Points will be awarded based on the Chefs perception of the student's abilities in each station assigned.
Performance - 5 points possible every day. Points will be deducted if the student fails to produce quality product within the station assigned. Producing quality products, accurately following recipe directions and delivering products on time will be subjectively assessed by the Chef.
Professionalism - 3 points awarded on a daily basis. Professionalism reflects the student's ability to be a good student and more importantly a professional cook. This reflects how each student interacts with others. Are you receptive to directions given by the chef and other students? Do you react well to pressure situations? Do students apply themselves to their work and use idle time wisely? Are students prepared for the daily work assignments?
Sanitation - 2 points awarded on a daily basis. Is the student in a clean, complete uniform? Student works toward consistent kitchen cleanliness? Do you use proper sanitation rules and storage principals? Is the station kept in an orderly fashion?
Students who do not participate during the day will not be able to earn points.
To determine a final grade point percentage, divided Total Points earned by the Total points possible. 90%=A 80%=B 70%=C 60%=D and 50%=F.
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