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Sustainable Business Plan - Final Project Rubric

Students develop a sustainable business plan for a hospitaltiy business that they are personally interested in starting. Each student will be responsible for all portions of the comprehensive plan that covers everythnig, including a mini Business Plan, writing a sustainable business practices, developing a unique product or service and creating a prix-fixe seasonal menu with pricing strategy.

Grade levels: Undergrad

chefmcampbell

Job Portfolio

Portfolio: collect contents that will aid your hiring success. Contents will include cover letter/resume/references/thank you letter and 3 skill artifacts representing your hirable qualities.

Grade levels: Undergrad

chefmcampbell

Interview Thank You Letter

Writing a thank you letter for a job interview.

Grade levels: Undergrad

chefmcampbell

Seasonal Spring Menu

This assignment is to get students to create a seasonal menu that would get the public very excited to dine at their hypothetical themed restaurant.

Grade levels: Undergrad

chefmcampbell

Culinary Lab Practial Performance Evaluation

Assessment of lab santitation performance and skill level.

Grade levels:

chefmcampbell

Final Research Paper

The mini-research paper should be approximately 3 pages in length, 1.5 spaces, and in 12 pt. Times New Roman font. It should also follow APA format/citation as discussed in class. You must submit your annotated source notes with your paper.

Grade levels: Undergrad

chefmcampbell

Baking Lab Practial Performance Evaluation

Assessment of lab performance and skill level

Grade levels:

chefmcampbell

Summary Response Assignment

Used in assessing current essays.

Grade levels:

chefmcampbell

menu costing pt 3

Grade levels: Undergrad

chefmcampbell

Seasonal Winter Menu

This assignment is to get students to create a seasonal menu that would get the public very excited to dine at their hypothetical themed restaurant.

Grade levels: Undergrad

chefmcampbell

Pastry Arts- Intro to Pastry Practical Exam 3

Creme Anglaise, 1 qt Chocolate Sauce, Churrned Ice Cream

Grade levels:

chefmcampbell

Pastry Arts- Intro to Pastry Practical Exam 2

Mini Eclairs with Chantilly Cream, 1 qt of chocolate sauce.

Grade levels:

chefmcampbell

Pastry Arts- Intro to Pastry Practical Exam

Grade levels:

chefmcampbell

Cooking Lab Practial Performance Evaluation

Assessment of lab performance and skill level

Grade levels:

chefmcampbell

Nutrition Practical Assessment

The student will plan a menu and prepare a nutritional signature dish from their menu for presentation.

Grade levels: Undergrad

chefmcampbell

Technique Rubric

Cooking Technique Skills Rubric

Grade levels:

chefmcampbell

Equipment Layout`1 Design

Rubric to assess the design and graphic work of students restaurant design layout. Includes all major categories for assessment in a visual layout as well as craft of work.

Grade levels:

chefmcampbell

Creating plate layout & Standardized Recipes

Grade levels:

chefmcampbell

Food Lab Evaluation - Bread Baking

Teacher will evaluate the lab group's performance and food product

Grade levels: N/A

chefmcampbell

2 Layer Cake Assembly2

Part 1: Decorate a Swedish cake according to the photo The cake must be 2 layers. Enrobe with buttercream and apply chocolate squares & rectangles. Part 2: Pipe a Buttercream border. Using your American Buttercream, pipe a straight shell border 6" using your star tip between size 824-826 on parchment with your name.

Grade levels:

chefmcampbell

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