Most culinary schools use a traditional point system for grading work. Many culinary instructors use these grades to relay information to students about their progress and the areas in which they need to make more effort.
Designed to meet culinary arts industry standards
In order to ensure that you are thoroughly prepared for employment, culinary instructors use a set of parameters that are based on industry standards and outlined by an organization like the American Culinary Federation. In this way, the chances increase that you will be graduating with skills and knowledge comparable to others trying to enter the work force.
Each culinary course has a list of objectives that you'll be expected to meet by its end. Instructors use lectures, readings, culinary labs, demonstrations and student experimentation to convey lessons. You may then be asked to demonstrate the required skills and knowledge through assignments, term papers, quizzes and written and practical exams. Instructors may look for:
- Accurate and thorough knowledge of regional cuisines and their origins
- Demonstration of food safety and sanitation
- Knife and other equipment skills
- Knowledge of nutrition
- Speed, quality and presentation of food techniques
Grading your work ethic
In addition, in order to fully prepare students for the workplace, instructors may also grade them on other attributes such as:
- Ability to demonstrate respect, cooperation and teamwork
- Communication skills
- Level of productivity
- Organizational skills
This aspect of your grade may appear on a separate grading scale and be based on such a system: 0=unacceptable all the way to 3=exceeds expectations.
Place value on your culinary internship
Internships are a vital aspect of culinary school, giving you the chance to practice your food production skills and gain the experiential knowledge that only work in a commercial kitchen can offer. Internships are similar to courses because you need to meet certain requirements in order to receive a passing grade. These often include a required number of documented production hours, a student logbook that thoroughly summarizes your experience and employer and student evaluations.
Like many colleges, culinary schools use grades within a point system to assess your abilities. Like other schools, these grades provide you the chance to improve as you go.