Cookery, Baking and Pastry Exam

Perform the following competencies. Apply principles, guidelines and standard measurements.(Video Presentation)

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Apply from Farm to Fork Method in filming. Meaning from the main source of raw materials, then preparation, cooking and plating must be featured on the video.

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Apply Good Manufacturing Practices (GMP). Like wearing complete PPE.

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Evaluate outputs using rubrics. Evaluators must be featured on the video.

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Rubrics for Evaluation

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SCORING SHEET PARAMETERS %

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TASTE 20% COLOR 20% FLAVOR 20% GENERAL ACCEPTABILITY 20% PLATING & PRESENTATION 20% TOTAL 100%

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