Rice Pilaf 2d. Products 3. Scoring (Teacher) The Rice Pilaf Preparation Rubric is subdivided into four performance categories (Advanced, and and measures the followingkey Proficient, Basic, Below Basic) 3a. Scoring competencies: recipe directions, large and small equipment recognition and use, knife skills/knife care, safety and sanitation, final product presentation, and mise en place, product quality and taste. A performance category is assigned to each competency. Rice Pilaf Rubric 3b. Scoring Guidelines The certified professional will use the rubric to score each student’s response. Scores for all students will be reported as a summary report. 3c. Reporting PERFORMANCE MEASURE TASK FRAMEWORK TEMPLATE This template is used to organize performance tasks used in the SLO process. Performance Measure Performance a. Chicken Florentine Preparation Measure Name
2d. Products Rice Pilaf 3. Scoring (Teacher) 3a. Scoring The Rice Pilaf Preparation Rubric is subdivided into four performance categories (Advanced, Proficient, Basic, and Below Basic) and measures the followingkey competencies: recipe directions, large and small equipment recognition and use, knife skills/knife care, mise en place, safety and sanitation, final product presentation, and product quality and taste. A performance category is assigned to each competency. Rice Pilaf Rubric 3b. Scoring Guidelines The certified professional will use the rubric to score each student’s response. 3c. Reporting Scores for all students will be reported as a summary report. PERFORMANCE MEASURE TASK FRAMEWORK TEMPLATE This template is used to organize performance tasks used in the SLO process. Performance Measure a. Performance Measure Name Chicken Florentine Preparation
Culinary%20Arts%20Grade%2011%20Model-May%202014-FINAL-R.docx