Chocolate Chips “Cookies”

Practical Final Exam

May 27 & 28

Guidelines

• A standardized recipe will be provided and the same one needs to be converted to
a half of the recipe. All the mathematics operation needs to be done step by step
on the same lab sheet.
• Each student will use a kitchen aid, and proper attachment for their baking exam.
• Each student will produce a 12 cookies recipe.( ½ sheet pan)
• Each student need to have all the ingredients asked in the recipe.(mise en place)
• All cookies must be delivered to designated grading area at the same time. (place
to be announced at start of practical)
• Starting time will be announced at the beginning of the exam.
• Students will have 60 minutes to plan, prep, and serve their cookies.
• Immediately thereafter students will have 30 minutes for kitchen clean-up, and
return to the cage any equipment used.
• Leaving before the kitchen is clean will result in immediate failing grade.

Grading is based on the following criteria:

1. Complete and clean culinary uniform/ clean & trim nails 10 points
2. Mise en place/organization/recipe conversion 10 points
3. Sanitation/food handling/clean up 10 points
4. Serving method & presentation 10 points
5. Correct portion size 10 points
6. Correct mixing method 10 points
7. Flavor, texture & doneness 10 points
8. Culinary execution 10 points
9. Proper utilization of ingredients/ no waste 10 points
10. Timing/work flow 10 points

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Total grade 100 points