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Final Practical Exam and Final Written Exam
Final Practical
Exam: Prep, Mise en Place and Presentation
Monday thru Wednesday/Apri 30 – May 3, 2007: Section 33731
Final Written Exam:
One-hour allotment. Time to be
announced
Thursday,
May 3, 2007: Section 33731
Final Practical Exam
The student will
complete a three-day practical competency test and a written final exam that
will consist of the course contents. Both exams include topics covered in the
textbooks, lectures, lecture notes, and helpful hints notes.
The student is required to develop a computer generated plan for your
practical exam. Suspense dates and guidelines are as follows:
The "draft" plan should focus on your strategy for implementation,
ingredients, equipment, timing, etc. Your computer generated “draft
plan" for your practical exam must be submitted to the instructor for
review at anytime prior to this date:
Thursday Apri 23, 2007: Section 33731
The total time allocated for your exam over the three days will be:
*
18 hours of planning, prep and cooking in a total over 3 days * 1 1/2 hours
cleaning in total of over 3 days
Your plan must
include the following:
• Written mise en
place must have
- Shopping list of food ingredients for each recipe.
- List of utensils and equipment required for each recipe.
- Estimated timeline for each task.
- Prioritize the tasks over the two-day period.
- Written plan should include utilization of vegetable cuts into cooking of
soups, sauces, etc. as needed.
- Clean-up timeline per task and end of day clean up.
- Detailed sanitation statement.
- Detailed general setup statement.
• Rough Draft
Practical Exam
- The rough draft of your practical plan must be computer generated, with
hard copy submitted to the instructor, no later than the assigned due date.
- Participation in the three-day practical will not be authorized unless this
rough draft plan of "mise en place" is complete.
• Final Edit of
Computer Driven Practical Final Plan
- A final copy of your practical plan should reflect all revisions, updates
and edits. This final plan is due to the instructor at the onset of class on
the day prior to the practical exam. The final plan must also be completely
computer generated. The final plan may be presented in bound, hard copy form
or in electronic form on DVD or CD.
*Your composed
salad for the practical exam must include the following:
·
A computer generated name of your salad, menu form of description, and
salad dressing.
·
Recipe of your salad and salad dressing as specified according to the
amount required.
·
A small sample (side dish) of your composed salad for tasting.
NOTE: Students who do not
provide a written plan will not be permitted to take the final practical exam
and the final written exam.
The instructor reserves the right to
make any necessary and reasonable changes.
CHECKLIST AND
GUIDELINES FOR PRACTICAL EXAM
Download the
Checklist and Guidelines
EVALUATION FORM
PRACTICAL EXAM (2 pages)
Download the
Evaluation Form
Video
Demonstrations
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