Industry-related tools and equipment; recipe ingredients PM #3: Chicken Florentine Preparation Industry-related tools and equipment; recipe ingredients PM #4: Apple Crostata Preparation Industry-related tools and equipment; recipe ingredients PM #3: Chicken Florentine Preparation Rubric PM #4: Crostata Preparation Rubric 3i. Administration & Scoring Personnel PM #1: Steamed Green Vegetables Preparation An industry professional (or equivalent) will administer and score the performance measures. PM #2: Rice Pilaf Preparation An industry professional (or equivalent) will administer and score the performance measures. PM #3: Chicken Florentine Preparation An industry professional (or equivalent) will administer and score the performance measures. PM #4: Apple Crostata Preparation An industry professional (or equivalent) will administer and score the performance measures. 3j. Performance Reporting PM #1: Steamed Green Vegetables Preparation Summary report of students who meet the individual performance indicators. PM #2: Rice Pilaf Preparation Summary report of students who meet the individual performance indicators. PM #3: Chicken Florentine Preparation Summary report of students who meet the individual performance indicators. PM #4: Apple Crostata Preparation Summary report of students who meet the individual performance indicators. Performance Indicators (PI) 4a. PI Targets: All Student Group PI Target #1 Achieve Advanced or Proficient on all seven dimensions of the Steamed Green Vegetables Preparation rubric. PI Target #2 Achieve Advanced or Proficient on all seven dimensions of the Rice Pilaf Preparation rubric. PI Target #3 Achieve Advanced or Proficient on all seven dimensions of the Chicken Florentine Preparation rubric. PI Target #4 Achieve Advanced or Proficient on all seven dimensions of the Apple Crostata Preparation rubric. 4b. PI Targets: Focused Student Group (optional)
Steamed Green Vegetables Rubric 3b. Scoring Guidelines The certified professional will use the rubric to each student’s response. 3c. Score/Performance Reporting Scores for all students will be reported as a summary report. PERFORMANCE MEASURE TASK FRAMEWORK TEMPLATE This template is used to organize performance tasks used in the SLO process. Performance Measure a. Performance Measure Name Rice Pilaf Preparation SLO Alignment b. Class/Course Title Culinary Arts c. Level 11
2d. Products Rice Pilaf 3. Scoring (Teacher) 3a. Scoring The Rice Pilaf Preparation Rubric is subdivided into four performance categories (Advanced, Proficient, Basic, and Below Basic) and measures the followingkey competencies: recipe directions, large and small equipment recognition and use, knife skills/knife care, mise en place, safety and sanitation, final product presentation, and product quality and taste. A performance category is assigned to each competency. Rice Pilaf Rubric 3b. Scoring Guidelines The certified professional will use the rubric to score each student’s response. 3c. Reporting Scores for all students will be reported as a summary report. PERFORMANCE MEASURE TASK FRAMEWORK TEMPLATE This template is used to organize performance tasks used in the SLO process. Performance Measure a. Performance Measure Name Chicken Florentine Preparation