Industry-related tools and equipment; recipe ingredients PM #3: Chicken Florentine Chicken Florentine PM #3: Preparation Preparation Rubric Industry-related tools and PM #4: Crostata equipment; recipe ingredients Preparation PM #4: Apple Crostata Preparation Rubric Industry-related tools and equipment; recipe ingredients Steamed Green PM #1: Steamed Green Vegetables PM #1: Vegetables Preparation Preparation Summary report of students who An industry professional (or meet the individual performance equivalent) will administer and indicators. score the performance measures. PM #2: Rice Pilaf Preparation PM #2: Rice Pilaf Preparation Summary report of students who An industry professional (or meet the individual performance equivalent) will administer and 3i. indicators. 3j. score the performance measures. Administration Performance PM #3: Chicken Florentine & Scoring PM #3: Chicken Florentine Reporting Preparation Personnel Preparation Summary report of students who An industry professional (or meet the individual performance equivalent) will administer and indicators. score the performance measures. PM #4: Apple Crostata PM #4: Apple Crostata Preparation Preparation An industry professional (or Summary report of students who equivalent) will administer and meet the individual performance score the performance measures. indicators. Performance Indicators (PI) PI Target #1 Achieve or on all seven dimensions of the Steamed Green Advanced Proficient Vegetables Preparation rubric. PI Target #2 Achieve or on all seven dimensions of the Rice Pilaf Preparation Advanced Proficient 4a. rubric. PI Targets: PI Target #3 All Student Group Achieve or on all seven dimensions of the Chicken Florentine Advanced Proficient Preparation rubric. PI Target #4 Achieve or on all seven dimensions of the Apple Crostata Advanced Proficient Preparation rubric. 4b. PI Targets: Focused Student Group (optional)
Industry-related tools and equipment; recipe ingredients PM #3: Chicken Florentine Preparation Industry-related tools and equipment; recipe ingredients PM #4: Apple Crostata Preparation Industry-related tools and equipment; recipe ingredients PM #3: Chicken Florentine Preparation Rubric PM #4: Crostata Preparation Rubric 3i. Administration & Scoring Personnel PM #1: Steamed Green Vegetables Preparation An industry professional (or equivalent) will administer and score the performance measures. PM #2: Rice Pilaf Preparation An industry professional (or equivalent) will administer and score the performance measures. PM #3: Chicken Florentine Preparation An industry professional (or equivalent) will administer and score the performance measures. PM #4: Apple Crostata Preparation An industry professional (or equivalent) will administer and score the performance measures. 3j. Performance Reporting PM #1: Steamed Green Vegetables Preparation Summary report of students who meet the individual performance indicators. PM #2: Rice Pilaf Preparation Summary report of students who meet the individual performance indicators. PM #3: Chicken Florentine Preparation Summary report of students who meet the individual performance indicators. PM #4: Apple Crostata Preparation Summary report of students who meet the individual performance indicators. Performance Indicators (PI) 4a. PI Targets: All Student Group PI Target #1 Achieve Advanced or Proficient on all seven dimensions of the Steamed Green Vegetables Preparation rubric. PI Target #2 Achieve Advanced or Proficient on all seven dimensions of the Rice Pilaf Preparation rubric. PI Target #3 Achieve Advanced or Proficient on all seven dimensions of the Chicken Florentine Preparation rubric. PI Target #4 Achieve Advanced or Proficient on all seven dimensions of the Apple Crostata Preparation rubric. 4b. PI Targets: Focused Student Group (optional)
Culinary%20Arts%20Grade%2011%20Model-May%202014-FINAL-R.docx