TH2204

Names: Date:
Score:

Kitchen Action Plan

Instructions: Assume that you are a small catering company and your client ordered chicken, rice, and pasta
dishes. Working with a partner and using recipes you already know, apply appropriate preparation technique/s
and create an action plan to efficiently prepare for the food orders. Use scratch paper first before writing your
final action plan on this file. You will be graded based on the following rubric:
CRITERIA PERFORMANCE INDICATORS POINTS
Application Applied appropriate mise en place techniques to ensure efficient workflow in the kitchen;
15
of concepts provided pieces of evidence, supporting details, and factual scenarios.
Organization
Expressed points in a clear and logical arrangement of ideas. 4
of Ideas
TOTAL POINTS 20

02 Seatwork 1 *Property of STI

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