1. Final Cooking Experience - 100 points
You will put all of your culinary skills to the test!!
Read ALL the directions, at least twice before you start. Discuss what you BOTH will do for the cooking steps. Make sure they are even in difficulty and frequency.
Initial ALL blanks indicating who did what as that’s how it is graded.

2. Things to consider and understand:
You will be paired with someone who is of a similar cooking skill level – TEACHER’S CHOICE.
You will receive a recipe you have not done before, but that is similar to something you have done in class.
Remember, recipes that seem easy/hard to you may not be to someone else, however they are appropriate to each person.

3. Things to consider and understand:
You will have 1 hour to complete the recipe unless told otherwise. Some recipes do take more time than others.
All food must be presented to the front of the room with the recipe in front of it and an appropriate serving utensil.
After the teacher has taken a sample and the recipe sheet, you will cut any baked goods into enough pieces for the class.

4. Final Cooking Lab Grading Rubric:
Following directions: Measurement/ Teamwork: Sample: Clean up: Reflection (each):
Knife Skills:
Advanced
20 points
All directions were followed, no questions were asked. Recipe was completed correctly and was turned in on time.
15 points
All measurements were correctly done. Knives and tools were handled and cleaned correctly during the entire lab.
10 points
Students worked together very well, each student completing half the work, including clean up.
Sample looked, smelled, and tasted fantastic, exactly as it was supposed to.
Kitchen was left spotless. Counters, floors and all used items were cleaned and put away correctly.
25 points
Reflection was completely accurate, very well written, and detailed, supporting grade earned.
Proficient
16 points
Most directions were followed, 1-2 questions were asked. Recipe was completed correctly but was not turned in on time.
12 points
Measurements were mostly done correctly. Knives and tools were handled and cleaned correctly during the most of the lab.
8 points
Students worked together pretty well, each student completing about half the work, including clean up.
Sample looked, smelled, and tasted good, mostly as it was supposed to.
Kitchen was left mostly cleaned. Counters, floors and used items were mostly cleaned and put away correctly.
Reflection was mostly accurate, well written, and detailed, supporting grade earned.
Basic
Some directions were followed, 3-5 questions were asked. Recipe was not completed correctly and/or turned in on time.
Measurements were not completed correctly. Knives and tools were sometimes handled and cleaned correctly during the lab.
6 points
Students basically worked together, one student completed more than half the work, including clean up.
Sample looked, smelled, and tasted “OK”; it was not really what it should have been.
Kitchen was left somewhat cleaned. Counters, floors and used items were somewhat cleaned and put away.
Reflection was somewhat accurately written, missing several details, not really supporting grade earned.
Below Basic
0 points
Directions were not followed or asked more than 5 questions. Dish did not turn out correctly or on time.
Most measurements were incorrect. Knives and tools were not handled and cleaned correctly during the lab.
Students did not work together well at all.
Sample looked, smelled, and tasted bad; it was not what it should have been.
Kitchen was left a mess.
No reflection was turned in or was not accurately written at all.

5. Final Cooking Experience Reflection Directions:
Final Cooking Experience Self-Evaluation (25 points): Each person writes a reflection about how they think they did on their final cooking. At the top of the paper, include your name the name of the dish you created and the kitchen where you worked. It should be at least a ¾ of a page single-spaced or a whole page double-spaced. Be honest, and detailed; if your evaluation doesn’t match what the teacher saw, you will lose points. Type up AND number a detailed assessment of the following: 1. Exactly what you did, include the jobs and techniques. 2. How you feel you performed overall. 3. Explain what grade you think you deserve and why. 4. How you feel your partner performed and your teamwork 5. Discuss the turnout of the dish and include if you liked it and why. 6. What you liked about this style of a final and what was easy/difficult for you How you see yourself using the skills you used in your recipe in your future cooking. 8. Any suggestions for making the experience better – can’t say more time, not possible.