Earning Criteria

• COMMUNICATION - Created menus that communicate products to guests and follow truth-in-menu guidelines; Provided thoughtful and constructive critiques of dishes that help classmates improve their work while fostering a supportive and collaborative learning environment; Developed cultural competence by sharing daily meals and conversations with students from different backgrounds.
• TEAMWORK - Collaborated with classmates to determine menu types for the class restaurant; Participated in "Chopped" contests as part of randomly assigned teams working together to achieve a common goal; Coordinated with team members to ensure the group's food gets on the table at the same time; Engaged with classmates in study groups; Developed socialization skills via ice breaker exercises when assigned to new groups; Adhered to class values of looking out for and helping others as needed.
• CRITICAL THINKING - Undertook menu planning exercises to determine which food and beverage a mock food service operation would offer and the prices it would charge; Developed analytical skills via measurement conversions; Worked with fractions and ratios in order to ensure the successful execution of recipes; Engaged in cost control exercises in order to manage and optimize financial aspects of operating a kitchen.
• PROBLEM-SOLVING - When dishes didn't come out as planned, worked backward with the instructor to determine the source of the issue and then tried the recipe again; In the "Chopped" contests, problem-solved around ingredient limitations, unexpected equipment failures, and time constraints in order to deliver successful dishes under pressure.
• RESPONSIBILITY & PROFESSIONALISM - Responsible for showing up to class on time and dressed in a professional manner; Accountable for following food safety regulations and compliance standards; Rotated cleaning duties with classmates; Prepared cookies for graduation and business office events.
• CREATIVITY & INITIATIVE - Participated in a "How Many Ways Can You Make a Sandwich" using the same spreads and fillings exercise; Experimented with how different marinades and herbs react with different meats to change flavorings; Selected recipes for the class to use.
• LEARNING & ADAPTABILITY - Received (daily) feedback from instructors and classmates on dishes made and made adjustments to future recipes based on learnings; Formulated on-the-fly recipe modifications; Explored new techniques, ingredients, and flavors, adapted to unexpected outcomes, and continuously refined culinary knowledge.