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    Baking Lab Evaluation Sheet - Jody

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    Karnette Batchelor Evering
    The document appears to be a laboratory evaluation instrument for a student named Jody Josephs in a Food Service Production & Management course. It evaluates their skills across 6 areas of food preparation - quick breads, pastry/fillings, cakes, cake decorations, yeast products, and a major assignment - rating their preparation processes, time management, sanitation/neatness, food selection, service/presentation, and skills for each. The student's average score was 90 and they scored highest with a 93 on their major assignment.

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    Baking Lab Evaluation Sheet - Jody

    Uploaded by

    Karnette Batchelor Evering
    8 views1 page
    The document appears to be a laboratory evaluation instrument for a student named Jody Josephs in a Food Service Production & Management course. It evaluates their skills across 6 areas of food preparation - quick breads, pastry/fillings, cakes, cake decorations, yeast products, and a major assignment - rating their preparation processes, time management, sanitation/neatness, food selection, service/presentation, and skills for each. The student's average score was 90 and they scored highest with a 93 on their major assignment.

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    The document appears to be a laboratory evaluation instrument for a student named Jody Josephs in a Food Service Production & Management course. It evaluates their skills across 6 areas of food preparation - quick breads, pastry/fillings, cakes, cake decorations, yeast products, and a major assignment - rating their preparation processes, time management, sanitation/neatness, food selection, service/presentation, and skills for each. The student's average score was 90 and they scored highest with a 93 on their major assignment.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    8 views1 page

    Baking Lab Evaluation Sheet - Jody

    Uploaded by

    Karnette Batchelor Evering
    The document appears to be a laboratory evaluation instrument for a student named Jody Josephs in a Food Service Production & Management course. It evaluates their skills across 6 areas of food preparation - quick breads, pastry/fillings, cakes, cake decorations, yeast products, and a major assignment - rating their preparation processes, time management, sanitation/neatness, food selection, service/presentation, and skills for each. The student's average score was 90 and they scored highest with a 93 on their major assignment.

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    © All Rights Reserved
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    UNIVERSITY OF TECHNOLOGY, JAMAICA

    SCHOOL OF TECHNICAL AND VOCATIONAL EDUCATION


    FOOD SERVICE PRODUCTION & MANAGEMENT
    LABORATORY EVALUATION INSTRUMENT- FOODS

    NAME OF STUDENT: Jody Josephs

    NAME OF PREP. PLAN & SANIT. & FOOD SERVICE & SKILL TOTA COMMENTS
    LAB PROCESSES TIME NEATNESS SELECTION PRESENT. MANI. (20) L
    (10) MGMT (20) (10) (20) (20)

    Quick breads 10 16 10 20 18 18 92

    Pastry & 10 17 10 20 18 17 92
    fillings

    Cakes 10 16.5 10 20 17 16 90

    Cake 10 15 10 20 15 15 85
    decorations

    Yeast 10 17 10 20 16 18 91
    products

    AVERAGE 90

    Major 10 17 10 20 18 18 93
    Assignment

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