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  • Culinary Fundamentals

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    Jenny Belarmino
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    The document announces a prelim examination for 3rd year BSHRM students at Stratford International School. For their culinary laboratory exam, students will be required to demonstrate 5 basic cuts and special garnishes. They will apply what they have learned and be evaluated on cleanliness, presentation, taste, concept, and innovation based on appetizer, entree, and dessert rubrics totaling 100%.

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    The document announces a prelim examination for 3rd year BSHRM students at Stratford International School. For their culinary laboratory exam, students will be required to demonstrate 5 basic cuts and special garnishes. They will apply what they have learned and be evaluated on cleanliness, presentation, taste, concept, and innovation based on appetizer, entree, and dessert rubrics totaling 100%.

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    © All Rights Reserved
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    64 views1 page

    Culinary Fundamentals

    Uploaded by

    Jenny Belarmino
    The document announces a prelim examination for 3rd year BSHRM students at Stratford International School. For their culinary laboratory exam, students will be required to demonstrate 5 basic cuts and special garnishes. They will apply what they have learned and be evaluated on cleanliness, presentation, taste, concept, and innovation based on appetizer, entree, and dessert rubrics totaling 100%.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    STRATFORD INTERNATIONAL SCHOOL

    J Catolico Avenue, Lagao, General Santos City

    CULINARY FUNDAMENTALS
    PRELIM EXAMINATION
    2nd
    semester SY: 2019-2010

    CULINARY LABORATORY

    The students of 3rd yr BSHRM (Hotel and Restaurant Management) will have their
    culinary laboratory in Kitchen Essentials. For their Prelim examination, they are
    required to present 5 basic cuts and special garnishes. In order for me to be able to
    know their understanding about the subject, they will apply everything they learned
    from the discussion.

    RUBICS
    CRITERIA SCORE APPETIZER ENTREE DESSERT

    Cleanliness 25%

    Presentation 15%

    Palatability 30%

    Concept 15%

    Innovation 15%

    TOTAL 100%

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