CULN 251 Name: Total Score: 0 Score & Work) 0 apparent) (Good) Safety, 3 (Excellent) (Adequate) 4 2 (Needs (Not 1 0 Food, Sanitation Improvement to & sanitizing Clean but not Scrupulously clean, cleanliness & solution used organized. Sanitizing Station Work sanitizing solution organization needed. occasionally, solution used at end. Station unclean Habits used, towels used Sanitization solution towels used Towels mostly used correctly not used or towels not correctly. correctly. used correctly. Safe Optimal Temperature Temperature out of temperature temperature approaching danger safe range for minimal Improper food Food maintained, & maintained, gloves zone, & either gloves time, improvement handing & Processing either gloves used, hands used or needed to hand sanitation used or hands sanitized sanitized. sanitation sanitized. Sanitization Sanitation Most sanitation Several sanitation Sanitation procedures procedures Procedures procedures followed procedures not procedures not exceeded & used followed & used & used correctly. followed. apparent correctly. correctly. Execution 4 (Excellent) 3 (Good) 2 (Adequate) 1 Work) 0 (Not apparent) 0 Exceptional display, Display, colors, or Display, colors, & Appearance & Tasteful display, Acceptable display, use of colors, & garnish need garnish not Presentation colors,& garnish colors,& garnish garnish improvement acceptable Expected skill level Good skill level Average skill level Minimal skill Craftsmanship Skills need work displayed displayed displayed displayed Excellent balance of Good balance of No balance & Plate size or garnish Portion too big or too Portion Size plate with portion & with portion portion size not in balance small. garnish & garnish inappropriate Good Excellent Average coordination Workflow & coordination of Poor coordination of No teamwork coordination of of team & Teamwork team & team & production displayed team & production production production Most techniques Techniques Some techniques Techniques executed Appropriate executed Pastry standard executed accurately executed accurately not accurately Technique 1 accurately techniques not reflecting excellent reflecting pastry reflecting pastry ____________ reflecting pastry followed pastry standards standards standards standards Most techniques Techniques Some techniques Techniques executed Appropriate executed Pastry standard executed accurately executed accurately not accurately Technique 2 accurately techniques not reflecting excellent reflecting pastry reflecting pastry ____________ reflecting pastry followed pastry standards standards standards standards Fall 2012
CULN 251 Name: Total Score: 0 Score Food, Safety, & Sanitation 4 (Excellent) 3 (Good) 2 (Adequate) 1 (Needs Work) 0 (Not apparent) 0 Station Work Habits Scrupulously clean, sanitizing solution used, towels used correctly & sanitizing solution used occasionally, towels used correctly. Clean but not organized. Sanitizing solution used at end. Towels mostly used correctly. Improvement to cleanliness & organization needed. Sanitization solution not used or towels not used correctly. Station unclean Food Processing Optimal temperature maintained, gloves used, hands sanitized Safe temperature maintained, & either gloves used or hands sanitized. Temperature approaching danger zone, & either gloves used or sanitized. Temperature out of safe range for minimal time, improvement needed to hand sanitation Improper food handing & sanitation Procedures Sanitization procedures exceeded & used correctly. Sanitation procedures followed & used correctly. Most sanitation procedures followed & used correctly. Several sanitation procedures not followed. Sanitation procedures not apparent Execution 4 (Excellent) 3 (Good) 2 (Adequate) 1 Work) 0 (Not apparent) 0 Appearance & Presentation Exceptional display, use of colors, & garnish Tasteful display, colors,& garnish Acceptable display, colors,& garnish Display, colors, or garnish need improvement Display, colors, & garnish not acceptable Craftsmanship Expected skill level displayed Good skill level displayed Average skill level displayed Skills need work Minimal skill displayed Portion Size Excellent balance of plate with portion & garnish Good balance of with portion & garnish Plate size or garnish not in balance Portion too big or too small. No balance & portion size inappropriate Workflow & Teamwork Excellent coordination of team & production Good coordination of team & production Average coordination of team & production Poor coordination of team & production No teamwork displayed Appropriate Technique 1 ____________ Techniques executed accurately reflecting excellent pastry standards Most techniques executed accurately reflecting pastry standards Some techniques executed accurately reflecting pastry standards Techniques executed not accurately reflecting pastry standards Pastry standard techniques not followed Appropriate Technique 2 ____________ Techniques executed accurately reflecting excellent pastry standards Most techniques executed accurately reflecting pastry standards Some techniques executed accurately reflecting pastry standards Techniques executed not accurately reflecting pastry standards Pastry standard techniques not followed Fall 2012
Culinary%20Arts%20Program%20Review%202012-2013_V3.docx