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ASPIC PLATTER/ COLD HORS D` OEUVRES RUBRIC

This rubric is a customer assestment for canapes dislayed on desgined aspic platters prepared by Culinary Arts II students. The scoring will be utilized as a skills assestment.

Grade levels: 9-12

Da1ChefG

SPECIAL EVENTS RUBRIC

This rubric is a customer assestment of various food items prepared by Culinary Arts I/II students. The scoring will be utilized as a skills assestment.

Grade levels: 9-12

Da1ChefG

Amercian Regional Final Practical Food Tasting

This rubric is a customer assestment of final product and presentation of various variations of an American regional cuisine

Grade levels:

Da1ChefG

Hot Sandwich Challenge

Students will create and prepare a updated version of traditional hot sandwiches such as a "rueben", monte cristo, and a "hot brown". Kitchen Lab teams will be given a pre-set tray of ingredients and will have to prepare, assemble, ad present a their sandwiches in a limted time frame

Grade levels: 9-12 Undergrad