Culinary Arts 1 Semester 2 Final Exam, points Part I Part II restaurant description summary menu prices for ONE main entrée

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1 Restaurant Wars Culinary Arts 1 Semester 2 Final Exam, Part I 1. Choose a genre of restaurant you are most interested in 2. Pick a name for your restaurant 3. Begin brainstorming menu items for your restaurant Part II 1. Using the same restaurant concept created in Part I, write a brief restaurant description summary that includes the name of your restaurant, its overall concept, service-style, and general serving techniques to be used by your front-of-the-house staff to enhance customer satisfaction and overall restaurant profits, including reservation systems, procedure for taking orders (POS systems), suggestive selling, etc 2. Create an actual menu for your guests with accurate prices for ONE main entrée and all other items estimated based on your one calculated menu item. 3. Prepare a recipe template for the calculated main entrée and prepare the recipe during a class period leading up to the final exam deadline. The final product will be photographed and included in a presentation (see #5) 4. Job Descriptions for 2 positions found within your restaurant 5. Interview questions (5) that relate to the job, ethical/legal, and effective in determining a hire for either of the job descriptions written 6. Create a comment card that your diners can write on to evaluate their dining experience as a whole. 7. Plan an amuse bouche for your guests that will represent the flavor of your restaurant. The amuse bouche will not be on your menu and you do not need to calculate prices for this project. You will need to type a recipe template for this recipe, as well as demonstrate and serve your guests (i.e. your classmates) 8. Prepare a presentation (GoogleSlides or format of your choice) to pitch your restaurant to the rest of the class while also demonstrating your restaurant s amuse bouche. Evaluation will be based on the following criteria. See the component s rubric for detailed information: Typed Documents (see below) Presentation Demonstration (same day as presentation) Peer Evaluation (completed on the school s designated final exam day) Typed Documents to Submit (in this order): Please use the folder provided by your instructor Restaurant description summary: Write a brief paragraph that includes the name of your restaurant, its overall concept, service-style, and general serving techniques to be used by your front-of-the-house staff to enhance customer satisfaction and overall restaurant profits, including reservation systems, procedure for taking orders (POS systems), suggestive selling, etc Menu with name of restaurant and minimum of 5 items with names, descriptions, prices Job Descriptions for 2 separate positions found within your restaurant that include: Job Title, Summary, Primary Responsibilities, Knowledge/Skills Requirements, Working Conditions, Education Requirements Interview questions (5) that relate to the job, ethical/legal, and effective in determining a hire for either of the job descriptions written Comment card with a minimum of 5 criteria Recipe Templates (2) o Amuse bouche o Main entrée Recipe Cost Template- Main entree (1) Grocery Order (on-line) for main entrée and amuse bouche (2 separate orders)

2 Restaurant Wars Typed Components Rubric Restaurant Description Summary: Typed paragraph in complete sentences, free of spelling and grammatical errors Includes the Name of your restaurant (1) Description of overall concept (3) Service-style (1) General serving techniques to be used by your front-of-the-house staff to enhance customer satisfaction and overall restaurant profits, including reservation systems, procedure for taking orders (POS systems), suggestive selling, etc (5) 1 Menu Name of restaurant- 1 pt Item #1: Name, description, price- 2 pt Item #2: Name, description, price- 2 pt Item #3: Name, description, price- 2 pt Item #4: Name, description, price- 2 pt Item #5: Name, description, price- 2 pt Organization, creativity, and overall appeal- 2 pt 1 Job Description Job Title, Summary, Primary Responsibilities, Knowledge/Skills Requirements, Working Conditions, Education Requirements Job Title, Summary, Primary Responsibilities, Knowledge/Skills Requirements, Working Conditions, Education Requirements 1 Interview questions Minimum of 5 questions that relate to the job, ethical/legal, and effective in determining a hire 5 points Comment card Minimum of 5 criteria- 5 pt Effective for identifying customer feedback- 2 pt Organized, free of spelling or grammatical errors- 2 pt 9 points Recipe Templates Amuse Bouche Instructions easy to follow- 2 pt Main entrée Instructions easy to follow- 2 pt Recipe Cost Template Main entree All ingredients have quantities and unit prices- 2 pt All ingredients have prices calculated accurately- 2 pt Total price calculated accurately- 1 pt Menu price calculated accurately- 1 pt Grocery Order (on-line) Completed without errors (-1/2 per error up to ) All documents: -1/2 per spelling, punctuation, or grammatical error 8 points Total Points for Typed Components: /67

3 Presentation Presentation Exceptional Proficient Partially Proficient POINTS Overall knowledge of concept/menu Elaborated on information without reading off of the screen Utilized the information adequately and rarely read off of the screen. Members read off of the screen through much of the presentation. Introduction The introduction presents the overall topic and draws the audience into the presentation. The introduction is clear and coherent and relates to the topic. The introduction shows some structure but does not create a strong sense of what is to follow. Text Elements Extremely easy to read; well organized. Use of fonts, italics, bold, long paragraphs, color or busy background detracts and does not enhance readability. Overall readability is difficult. Graphics The graphics or animation enhances understanding of concept. There is a consistent visual theme. The graphics or animation visually depict material and assist the audience in understanding the flow of information or content. Some of the graphics or animations seem unrelated to the topic/theme; images are poorly cropped or resolution is fuzzy. Writing Mechanics The text is written without any errors in grammar, spelling, punctuation, etc. The text is clearly written with little or no editing; 1-2 errors Spelling, punctuation, and grammar errors distract or impair readability; 3-4 errors SLIDES TITLE SLIDE Included with restaurant name and member names Included but missing either restaurant name and member names Title slide not included Restaurant Concept Describes the overall concept of the restaurant in detail. 1- Describes the overall concept of the restaurant but could use greater detail. Serving style Correctly identifies and describes in detail serving style Correctly identifies and describes serving style but needs more detail Serving Techniques General serving techniques described to enhance customer satisfaction and overall restaurant profits, including reservation systems, procedure for taking orders (POS 1- Serving techniques are provided by amount of detail needs improvement.

4 systems), suggestive selling, etc Job Descriptions Minimum of 2 job descriptions included (either copy or hyperlinked), explained in detail 1- Minimum of 2 job descriptions included (either copy or hyperlinked) but needs more explanation AND/OR missing 1 job description Interview Questions Minimum of 5 questions (1/2 point each) that relate to the job, ethical/legal, and explained in how each would effective in determining a hire Missing question AND/OR needs more explanation Comment Card Included (either copy or hyperlinked) and described how it will be effective Included OR described how it will be effective Menu and Descriptions 6 points Menu is hyperlinked and all 5 menu items are 1-5 points Menu is hyperlinked 1-4 menu items are Recipe Template #1 (Main Entrée) AND Picture Template is properly hyperlinked and Template is properly hyperlinked OR Main Entrée Cost Sheet Included Included OR described how it will be effective Recipe Template #2 (Amuse Bouche) Template is properly hyperlinked and Template is properly hyperlinked OR Use of IPevo Camera during Amuse Bouche demonstration Used throughout demonstration Other Deductions: -4 for every group member who is present but did not participate Comments: 1-2 point Used through some to most of the presentation Not used in presentation /5 possible

5 Demonstration Score 2: Exceptional 1: Average 0: Poor/Needs Improvement Points SANITATION Appearance Dressed properly, hair restrained, and hands washed no changes needed before beginning activity Dressed properly; minor changes to hair and/or hands to work in kitchen Dressed improperly; needed to make major changes to attire, hair, and/or hands to participate Work Space/Habits Clean-Up Maintained clean work space; avoided crosscontamination or unsafe conditions during the activity; Frequent, proper hand washing technique and frequency; noticeable concern for general cleanliness Inspection shows clean equipment, utensils, and/or surfaces; items are organized and stored with care Maintained moderately clean work space; some threat of cross-contamination during the activity; Adequate hand washing technique and/or frequency; adequate concern for general cleanliness Inspection shows adequate cleaning of equipment, utensils, and/or surfaces; some disorganization in storage MISE EN PLACE Prep and planning Thorough planning evident before and during activity; grocery order was complete Adequate planning and efficiency; grocery order was mostly complete Waste Food and supplies were used, no waste Acceptable/Minimal amount of food and/or supplies wasted Time management EQUIPMENT Use and care TECHNIQUE Skill level TEAMWORK Cooperation DEMONSTRATION SKILLS Completed activity and all clean-up tasks on time Extreme care taken with all tools and equipment Technique is intermediate or advanced; Proficient at skill without additional direction Demonstrates patience and respect for all group members; all group members participated Explained process of recipe in a detailed, organized fashion Average organization; completed activity relatively on time Adequate use of tools and/or equipment; no misuse noted Technique is somewhat intermediate and/or Properly demonstrates skill with some prompting Group members needed encouraging to participate Somewhat explained process PLATING/PRESENTATION Plating is very attractive and appealing Plating is attractive, but could use improvement TASTE Flavor components complement one another; Somewhat appetizing, but flavor components very tasty! could be improved Peer Evaluation Scores for Name #1 Scores: Average: /10 Name #2 Scores: Average: /10 Name #3 Scores: Average: /10 Group total possible 143 POINTS + Peer Evaluation (max 1)= 153 total points possible Poorly maintained work space during activity; cross-contamination or unsafe conditions present Frequent touching of the hair, face, and or unclean surfaces; poor hand washing techniques/frequency; little to no concern for cleanliness Inspection shows poor to no cleaning of equipment, utensils, and/or surfaces; items must be rewashed before further use; storage is disorganized (may receive a zero for this component) Minimal planning; lack of efficiency; grocery order not completed Unacceptable amount of food and/or supplies wasted due to lack of planning and/or concern Large amount of wasted time/inactivity; activity not completed Improper use of tools and/or equipment resulting in excessive wear and tear in items Technique is beginner level and/or Needs practice or coaching to meet average skill level Disrespect shown for among group or lack of help from 1 or more group members Did not explain process Little regard to plating Not very appetizing Written Components: /67 Presentation: /52 Demonstration: /24 Group TOTAL: /143