Evaluation:

Final grade or evaluation will be based on the following three criteria:

I. Student Menu Evaluation    10% class menu

                                                 10% accompanying class menu

II. Team Menu Evaluation       20%

III. Chef instructor evaluation 60%

I.Students will objectively evaluate their menu and the menu from the accompanying class/s for: (see menu evaluation form included)

a.Balance

b.Variety

c.Contrast

d.Texture

e.Color

f.Item compatibility

g.Ease or difficulty of preparations

h.Evidence of menu theme

i.Costing consistent withmenu theme

j.Customer friendly menu

II.Each student team will evaluate each other as part of the project final grade. These should be turned in separately to maintain privacy after the 1^st production of the menu. The criteria is as follows: (see team member evaluation form)

Did each team member:

a.Know what is expected of them.

b.Do their fair share of work as agreed upon.

c.Work in a professional and sanitary manor.

d.Follow the recipe directions.

e.Apply the correct cooking methods and techniques.

f.Produce an acceptable product.

III.Students will be evaluated on the following criteria by the chef instructor for the products they prepared:

a.Taste

b.Presentation

c.Sanitation

d.Balance

e.Timing

f.Overall eye appeal

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