1. Grading & Expectations
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 Post Lab reflection
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 to or

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!