Senior Culinary Arts Practical Exam

SENIOR CULINARY ARTS PRACTICAL EXAM 2016

Timothy Michitsch, CEC, CCE, AAC

Exam Time: 4 hours

1.  During the time allotted for your exam, prepare the following list of items; finish each according to industry standards, and present final products to the examiners/chefs. As the mise en place items (knife cuts, concasse, parsley, mirepoix, and stock) are completed, you may present them at that time either by setting them on finished plates at the end of your workstation or by approaching the examiner directly. These ingredients can be used in the following recipes. The kitchen must be clean at the end of the four-hour time period.

2.  The student shall exhibit the following:

·  Julienne celery, 2 ounces

·  Batonnet carrot, 4 ounces

·  Small dice onion, 2 ounces

·  Large dice turnip, 3 ounces

·  Tomato Concasse, 1 each

·  Fine chopped parsley, 4 Tablespoons (rinsed in cheesecloth and ready to use).

·  Standard mirepoix, 1 lb. (may be used to make chicken stock; reserve enough in a side plate to show the examiners as they grade your progress)

·  Prepare and begin to cook 1 gallon of chicken stock. Do not use trimmed carcass from main course chicken. Examiners will observe for proper techniques during the entire exam.

·  Fabricate one whole chicken into:

1.  2 drumsticks

2.  2 thighs

3.  1 wing

4.  1 boneless chicken breast

5.  1 supreme, frenched

·  Prepare chicken carcass as if it was to be used for stock (to be presented, not for use in the chicken stock); carcass must be free of usable meat.

·  Sauté the chicken breasts applying appropriate seasonings and methodology, and serve as a main course with appropriate vegetable and starch accompaniments. Follow recipes provided.

·  Prepare soft yeast dinner rolls. Follow recipe provided.

·  Prepare éclairs/cream puffs using the pate a choux and pastry cream recipes.

3.  Student should inform examiners/chefs 10 minutes before they begin plating the main course, rolls and pastries for final presentations.

4.  Appropriate organization, safety, and sanitation skills contribute greatly to each of the student’s success.

Assessment Guidelines

The assessment for the senior practical testing is divided into four general areas: Food Safety and Sanitation, Organization, Cooking and Baking Skills and Culinary Techniques, Taste and Presentation.

1.  Food Safety and Sanitation will be measured using industry standards.

·  The cutting boards are scrupulously clean. Knives are sharp. The toolbox/knife bag is clean and sanitary inside.

·  Sanitizing solution is at the proper strength, not over or underpowered, and whether it’s being used as a washing solution instead of sanitizing a pre-washed area.

·  Are the students using towels correctly, for example, not wiping debris off a table and then wiping a knife or a plate with the same towel. Whether students are using their aprons as hand wipes.

·  Products are stored at the correct temperature.

·  Gloves are being used when the last contact with food is occurring, for example, plating up. Sores and cuts are properly treated and covered.

·  Areas are kept sanitized, particularly during meat to vegetable or dairy transitions. Frequent hand washing and sanitizing is suggested.

·  Food Safety and Sanitation is assessed as acceptable or unacceptable. An unacceptable score in this area is considered an overall failure regardless of the total points achieved.

·  The student will be in a professional uniform and maintain good personal hygiene.

2.  Organization skills will be measured using industry standards for the following:

·  Mise en place/organization

·  Develop a written plan

·  Proper utilization of all ingredients

·  Timing of service and follow up

3.  Cooking Skills and Culinary Techniques will be measured using industry standards for the following:

·  Proper cooking techniques, skills and fundamentals

·  Creativity, Skills and Craftsmanship (knife skills)

·  Portion size

4.  Taste and Presentation Skills will be measured using industry standards for the following:

·  Overall presentation including the use of appropriate garnishes

·  Overall nutrition balance

·  Ingredient compatibility

·  Flavor, taste, texture and doneness

SCORING RUBRIC FOR CULINARY ARTS PRACTICAL

Student: ______1- POOR

Date: ______5- OUTSTANDING

1. Safety and Sanitation

a. Personal Hygiene/Professional Attire 1 2 3 4 5

b. Uses Safety Precautions 1 2 3 4 5

d. Ingredients stored properly 1 2 3 4 5

e. Proper hand washing/use of gloves 1 2 3 4 5

Comments:______

2. Organization Skills

a. Written plan 1 2 3 4 5

b. Mise en place 1 2 3 4 5

c. Organized station/Clean Lab 1 2 3 4 5

d. Proper utilization of ingredients 1 2 3 4 5

e. Timing of service 1 2 3 4 5

Comments:______

3. Cooking Skills and Culinary Techniques

a. Proper cooking techniques 1 2 3 4 5

b. Culinary skills and fundamentals 1 2 3 4 5

d. Craftsmanship/Knife skills 1 2 3 4 5

e. Portion size 1 2 3 4 5

Comments:______

4. Taste and Presentation Skills

a. Flavor/Taste 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

b. Texture and doneness 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

c. Presentation 1 2 3 4 5

Comments:______

TOTAL: ______GRADE: ______