Exhibit G Culinary – Sample Culinary Competition Score Sheet VERY EVALUATION CRITERIA POOR FAIR GOOD EXCELLENT SCORE GOOD Team Presentation/Work Skills/Organization Team Appearance Including but not limited to: White chef coats, long sleeve • Black or checkered pants • 1 2 3 4 5 Uniform clean & presentable • Hard sole shoes • Provided Hats, aprons • Team uniformity • Work Organization/ Teamwork Including but not limited to: Utilization of a team plan • Mastery of skills required for • individual tasks Workload evenly distributed • 1 2 3 4 5 Team cohesiveness • Communication • Professionalism • Proper Production Mise en • Place Proper time management • Proper Cooking Procedures Including but not limited to: Appropriate cooking method • for product used Required cooking techniques • used minimum of two cooking methods from provided list 1 2 3 4 5 Cooking procedures done in • a time efficient manner Proper amount of product for • recipe requirements Effective use of remaining • product Proper pans and for • intended use Knife Skills Consistency • 1 2 3 4 5 Accuracy • Safety • •
Exhibit G – Culinary Sample Culinary Competition Score Sheet EVALUATION CRITERIA POOR FAIR GOOD VERY GOOD EXCELLENT SCORE Team Presentation/Work Skills/Organization Team Appearance 1 2 3 4 5 Including but not limited to: • White chef coats, long sleeve • Black or checkered pants • Uniform clean & presentable • Hard sole shoes • Provided Hats, aprons • Team uniformity Work Organization/ Teamwork 1 2 3 4 5 Including but not limited to: • Utilization of a team plan • Mastery of skills required for individual tasks • Workload evenly distributed • Team cohesiveness • Communication • Professionalism • Proper Production Mise en Place • Proper time management Proper Cooking Procedures 1 2 3 4 5 Including but not limited to: • Appropriate cooking method for product used • Required cooking techniques used minimum of two cooking methods from provided list • Cooking procedures done in a time efficient manner • Proper amount of product for recipe requirements • Effective use of remaining product • Proper pans and for intended use Knife Skills 1 2 3 4 5 • Consistency • Accuracy • Safety •
CULINARY-COMPETITION-RULES-2018.docx