Culinary Arts Labs

1. Culinary Arts Labs Grading & Expectations

3. Grading Reminder • Be a team player • Take pride in our kitchens • If period 1 leaves something dirty, they lose points • If next period is able to correct it and chooses not to, they ALSO lose points

4. General Duties (10 points) • Hands washed & sleeves up • No Coats • Apron worn & tied • Hair up

5. Supervisor Duties • Reassign jobs/ monitor time • Delegate tasks if team member absent (including yourself) • If group late and need pass = points off lab • Return recipes, books, etc. • Recipes to try • Anything else that was distributed to group • Sets/ Turns off timer, oven, etc.

6. Supervisor Duties • Clean Stove • Lift grates • Spray down • Wipe off with DISH towels

7. Supervisor Duties • Sweep floor • Every lab, even if you don’t think it looks dirty (can blend in with tile pattern) • Reach back by baseboards and move garbage can • DO NOT place dustpan on any cooking/ prep surfaces (EWWWW!)

8. Chef Duties • Get out equipment/ organize kitchen • While waiting for ingredients • Set up mixer, check out knife, get cutting board, etc. • LEAD recipe preparation • Should demonstrate knowledge about recipe preparation and take the lead

9. Chef Duties • Dry dishes, sink, dry tray • Dry completely before re-stacking • Wipe down sink with DISH towels (It will prevent water spots and remove more dirt than just rinsing) This is the dry tray

10. Chef Duties • Put away towels If washing machine is open, put inside If washing machine is closed, put into basket

11. Chef Duties • Organize aprons Two hooks per group, 2 aprons hand on front and back of hook *If apron is clean hang back up *If apron is dirty, tie strings in bow and place in wash

12. Assistant Duties • Measure Ingredients • Accurately- dry for dry liquid for liquid • Tsp vs. Tbsp • Straight edge • Bring rubric back to teacher, after group checks jobs

13. Assistant Duties • Put away dishes and utensils in proper kitchen location Heat-resistant scraper

14. *You should have 7 nested measuring cups and 4 measuring spoons

15. Assistant Duties • Observe preparation • Wipe down counters and paper towel dispenser, mixer, etc. *Tuck back into corner *Put whisk & flathead attachment back in bowl. Wind cord. *Cover

16. Server Duties • Prepare recipe • Wipe off desk tops/ set table • Rinse and wash dishes/place in dry tray During Lab- Drain plugs down Before & After Lab- Drain plugs up

17. Server Duties • Sanitize sink and dry tray • No food in drain NO YES

18. Teacher Check-Out • On each day of lab you are expected to remain with your lab group for the entire duration of the lab. If you have finished early and would like to return to your seat you must first get approval from the teacher in order to do so. Otherwise, you will automatically lose ½ points off your lab grade for that day. Points will not be deducted if group is working until the bell and therefore does not have time for official check-out. • WHEN IN DOUBT, ASK

19. Lab Planning/ Preparation (5 points) • Recipe complete • Lab plan complete • Listening/ quiet for all instruction • Prelab questions • Demo participation *(May not all always be applicable)

20. Behavior (5 points) • Teamwork • Misconduct • Participation • Stayed in group • No stools in kitchen

21. Knowledge (10 points) • Product sample • Perfect • Average • Below • Post Lab reflection • Demonstrated knowledge learned in class and applied to lab *(May not all always be applicable)

22. Absent/ Sick during Lab • First 3 days of lab absences are excused • After that- photographic journal • Cook at home • Same recipe or similar level of difficulty • Picture of ingredients • Picture during preparation • Picture of final product • Show Mrs. L. before/after class or email to Jlotars1@psd202.org or wsmith2@psd202.org

23. Total Grading • 30 points = 2 day lab • 15 points = 1 day lab *If you have missed more than 3 lab days you will need to complete alternative assignment (See syllabus) *Labs will now be graded as assessments. If you want the A, earn it!