Create Your Own Signature

“Sandwich”

Practical Final Exam

May 27 & 28

Guidelines

• A standardized recipe and full costing for two sandwiches needs to be provided
before the exam, including your name and class period.
• The sandwich could be hot or cold.
• Each student will produce 2 identical sandwiches.
• Each sandwich will contain a base, spread, filling, and an accompaniment.
• Plates may also contain sauces and garnishes.
• All plates must be delivered to designated judging area at the same time. (place to
be announced at start of practical)
• Students need to provide all the ingredients needed for their signature sandwich.
Students are allowed to use any product available in our culinary pantry, make
sure to do an inventory following your recipe needs. ex., mayonnaise, ketchup,
mustard, salt, oil, vinegar, etc.
• Ingredients could be pre-made in advance, if so bring them to the culinary
refrigerator in the morning properly labeled with your name and class period. I
will have one reach in refrigerator labeled for your food supplies.
• Starting time will be announced at the beginning of the exam.
• Students will have 60 minutes to plan, prep, and serve their sandwich.
• Immediately thereafter students will have 30 minutes for kitchen clean-up.
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 10 points

2. Mise en place/organization/recipe costing 10 points
3. Sanitation/Food handling /clean up 10 points
4. Serving method & presentation 10 points
5. Portion size & nutritional balance 10 points
6. Menu & ingredient compatibility 10 points
7. Flavor, texture, & doneness 10 points
8. Culinary execution/ difficulty; technique 10 points
9. Proper utilization of ingredients 10 points
10. Timing/ work flow 10 points
___________________________________________________
Total 100 points