Dr. Mayo continues his discussion of tried-and-true and novel assessment ideas, as well as common methods whose usefulness in your program might be dated. This month he examines evaluating food preparation and dining-room service.
By Dr. Fred Mayo, CHE, CHT
Last month, we discussed oral presentations and class participation. This month, we will examine evaluating food preparation and dining-room service, and next month, this column will discuss the topic of assessment criteria and rubrics, building on ideas presented in my previous three articles (Assessment Methods I, II and III).
Evaluating Food Preparation
The most challenging and important aspect of evaluation in culinary classes involves assessing student performance in preparing food. There are so many aspects to this challenge, including knife skills, station set up, mise en place, food-safety habits, ingredient use, use of heat, basic cooking principles, consistency, creativity, palate development and plate presentation, as well as professionalism during the entire process.