FSHE 209 Garde Manger

Grading

The student's grade will be based on the following SAMPLE:

Laboratory performance and attendance: 70%
Laboratory Performance 500 possible points
(using a competency-based evaluation form)

Attendance 200 possible points
(6.25points per day)

Exams, quizzes, assignments: 30%
Quizzes 100 possible points

· 10 quizzes taken online at the WebCT site time and dates to be announced

Practical Exam 100 possible points

Final Written Exam 100 possible points

· Final Written Exam online at WebCT site time and date to be announced

Attendance + 6.25 points per day
Tardiness - 5 points for every 15 minutes
Dress Code Violations - 10 points for each violation
Safety and Sanitation - 10 points for each violation
Stewarding - 10 points for each violation

Total Possible Points 1000 points

*Extra Credit Awarded for Projects or Assignments Approved By the Instructor.

Grade Points Percentage
A 918 - 1020 90% - 100%
B 908 - 917 80% - 89%
C 714 - 896 70% - 79%
D 612 - 704 60% - 69%
F 602 and below 59% and below

NOTE: Total class points may vary based upon actual lab days, additional quizzes and unforeseen events.

• All culinary procedures will be demonstrated and explained by the chef.

• All information pertaining to the contents of this course are found in the required textbooks, lectures, lecture notes, helpful hints notes, video clips and handouts.

• Student evaluation will be based on the student's performance of lab work as taught and presented by the instructor.

• Lab clean-up is considered a part of the safety and sanitation learning outcomes of the Fundamentals of Cooking class. Therefore it is required that all students participate in lab clean-up at the end of the module.