Cook Apprenticeship Assessment

COOK APPRENTICESHIP ASSESSMENT

COURSE CKA3401: KITCHEN ORIENTATION

Level: First Period Apprenticeship

Prerequisite: CKA3900: Apprenticeship Safety FOD3900: Food Safety or an equivalent to an approved Alberta Health food safety provincial certification course

Description: Students develop skills and abilities in the food service industry as they develop safe and efficient work habits.

Parameters: Access to a commercial food preparation facility and to instruction from an individual with journeyperson certification in the cook trade.

ILM Resources: Tools and Equipment 180101f; Kitchen Fundamentals 180101g; Weights and Measures 180101i

This sample rubric is for assessing technical elements that students need to know to be successful if they challenge the first-period apprenticeship exam. The rubric does not include the last two common outcomes that address the demonstration of teamwork and personal management and identification of steps to achieve personal goals. It is the certificated teacher’s responsibility to ensure that all outcomes are taught and assessed.

Assessment Tools Notes

Checklist  Prior to instruction, a copy of the checklist should be provided to the student to review outcomes that will need to be demonstrated.  The student may use this checklist as a guide when completing this course.  The teacher should review and sign the checklist when the course is complete to ensure student outcomes have been successfully demonstrated.

Rubric  Prior to instruction, a copy of the rubric should be provided to the student to review and reflect on meeting expectations set out in the criteria.  This rubric may be used as one element of an assessment process. Teachers should use both formative and

Cook Apprenticeship Assessment CTS, HRH: CKA3401 / 1 © Alberta Education, Alberta, Canada 2015 summative assessments to ensure students’ competency in this course.

COURSE CKA3401: KITCHEN ORIENTATION

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. use the tools and equipment standard for the cook trade

2. describe a professional kitchen

3. perform calculations using the metric and US standard systems

Teacher Signature Date

2 / CTS, HRH: CKA3401 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3401: KITCHEN ORIENTATION

Rubric

Student Name: Date:

Level Excellent Proficient Adequate Limited Not Yet Criteria Demonstrated

1. use the tools and equipment standard for the cook trade 1.1 use hand tools, small I can consistently use I can usually use hand I sometimes need I often need assistance I have not yet wares and knives hand tools, small wares tools, small wares and assistance to use hand to use hand tools, small provided evidence of and knives. knives. tools, small wares and wares and knives. this performance task. knives. 1.2 use processing equipment I can consistently use I can usually use I sometimes need I often need assistance I have not yet processing equipment. processing equipment. assistance to use to use provided evidence of processing equipment. processing equipment. this performance task. 1.3 use cooking equipment I can consistently use I can usually use I sometimes need I often need assistance I have not yet cooking equipment. cooking equipment. assistance to use to use cooking provided evidence of cooking equipment. equipment. this performance task. 1.4 use re-thermalizing and I can consistently use I can usually use I sometimes need I often need assistance I have not yet holding equipment re-thermalizing and re-thermalizing and assistance to use to use re-thermalizing provided evidence of holding equipment. holding equipment. re-thermalizing and and holding equipment. this performance task. holding equipment. 1.5 use dishwashing and I can consistently use I can usually use I sometimes need I often need assistance I have not yet sanitizing equipment dishwashing and dishwashing and assistance to use to use dishwashing and provided evidence of sanitizing equipment. sanitizing equipment. dishwashing and sanitizing equipment. this performance task. sanitizing equipment. 1.6 use beverage dispensing I can consistently use I can usually use I sometimes need I often need assistance I have not yet equipment beverage dispensing beverage dispensing assistance to use to use beverage provided evidence of equipment. equipment. beverage dispensing dispensing equipment. this performance task. equipment.

Cook Apprenticeship Assessment CTS, HRH: CKA3401 / 3 © Alberta Education, Alberta, Canada 2015 1.7 use exhaust fans, hoods I can consistently use I can usually use I sometimes need I often need assistance I have not yet and ventilation systems exhaust fans, hoods and exhaust fans, hoods assistance to use to use exhaust fans, provided evidence of ventilation systems. and ventilation exhaust fans, hoods and hoods and ventilation this performance task. systems. ventilation systems. systems. 1.8 use coolers and freezers I can consistently use I can usually use I sometimes need I often need assistance I have not yet coolers and freezers. coolers and freezers. assistance to use coolers to use coolers and provided evidence of and freezers. freezers. this performance task.

2. describe a professional kitchen 2.1 describe the classical I can consistently I can usually describe I sometimes need I often need assistance I have not yet brigade describe the classical the classical brigade. assistance to describe to describe the classical provided evidence of brigade. the classical brigade. brigade. this performance task. 2.2 describe the guild system I can consistently I can usually describe I sometimes need I often need assistance I have not yet describe the guild the guild system. assistance to describe to describe the provided evidence of system. the guild system. guild system. this performance task. 2.3 discuss the forebears of I can consistently I can usually discuss I sometimes need I often need assistance I have not yet modern cooking discuss the forebears of the forebears of assistance to discuss the to discuss the forebears provided evidence of modern cooking. modern cooking. forebears of modern of modern cooking. this performance task. cooking. 2.4 discuss basic kitchen I can consistently I can usually discuss I sometimes need I often need assistance I have not yet terminology discuss basic kitchen basic kitchen assistance to discuss to discuss basic kitchen provided evidence of terminology. terminology. basic kitchen terminology. this performance task. terminology. 2.5 describe the structure and I can consistently I can usually describe I sometimes need I often need assistance I have not yet function in traditional and describe the structure the structure and assistance to describe to describe the structure provided evidence of modern kitchens and function in function in traditional the structure and and function in this performance task. traditional and modern and modern kitchens. function in traditional traditional and modern kitchens. and modern kitchens. kitchens. 2.6 describe how to work I can consistently I can usually describe I sometimes need I often need assistance I have not yet safely in a professional describe how to work how to work safely in assistance to describe to describe how to work provided evidence of kitchen safely in a professional a professional kitchen. how to work safely in a safely in a professional this performance task. kitchen. professional kitchen. kitchen.

4 / CTS, HRH: CKA3401 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 3. perform calculations using the metric and US standard systems 3.1 use the metric system to I can consistently use I can usually use the I sometimes need I often need assistance I have not yet perform foodservice the metric system to metric system to assistance to use the to use the metric system provided evidence of calculations perform foodservice perform foodservice metric system to to perform foodservice this performance task. calculations. calculations. perform foodservice calculations. calculations. 3.2 describe the US standard I can consistently I can usually describe I sometimes need I often need assistance I have not yet system as it relates to describe the US the US standard assistance to describe to describe the US provided evidence of foodservice calculations standard system as it system as it relates to the US standard system standard system as it this performance task. relates to foodservice foodservice as it relates to relates to foodservice calculations. calculations. foodservice calculations. calculations. 3.3 identify the differences of I can consistently I can usually identify I sometimes need I often need assistance I have not yet the US standard and the identify the differences the differences of the assistance to identify to identify the provided evidence of imperial systems of the US standard and US standard and the the differences of the differences of the US this performance task. the imperial systems. imperial systems. US standard and the standard and the imperial systems. imperial systems.

Teacher feedback and assessment.

Cook Apprenticeship Assessment CTS, HRH: CKA3401 / 5 © Alberta Education, Alberta, Canada 2015 COOK APPRENTICESHIP ASSESSMENT

COURSE CKA3406: KITCHEN MATHEMATICS

Prerequisite: CKA3401: Kitchen Orientation

Description: Students develop a basic understanding of the mathematics required in every aspect of the foodservices industry.

ILM Resources: Basic Kitchen Mathematics 180101h

Rubric  Prior to instruction, a copy of the rubric should be provided to the student to review and reflect on meeting expectations set out in the criteria.  This rubric may be used as one element of an assessment process. Teachers should use both formative and summative assessments to ensure students’ competency in this course.

6 / CTS, HRH: CKA3406 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3406: KITCHEN MATHEMATICS

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. perform basic mathematic calculations for foodservice

Cook Apprenticeship Assessment CTS, HRH: CKA3406 / 7 © Alberta Education, Alberta, Canada 2015 COURSE CKA3406: KITCHEN MATHEMATICS

Rubric

Student Name: Date:

1. perform basic mathematic calculations for foodservice 1.1 establish item cost I can consistently I can usually establish I sometimes need I often need assistance I have not yet establish item cost. item cost. assistance to establish to establish item cost. provided evidence of item cost. this performance task. 1.2 calculate yields I can consistently I can usually calculate I sometimes need I often need assistance I have not yet calculate yield. yield. assistance to calculate to calculate yield. provided evidence of yield. this performance task. 1.3 cost a recipe I can consistently cost a I can usually cost a I sometimes need I often need assistance I have not yet recipe. recipe. assistance to cost a to cost a recipe. provided evidence of recipe. this performance task. 1.4 establish selling price I can consistently I can usually establish I sometimes need I often need assistance I have not yet establish selling price. selling price. assistance to establish to establish selling provided evidence of selling price. price. this performance task. 1.5 perform recipe I can consistently I can usually perform I sometimes need I often need assistance I have not yet conversions perform recipe recipe conversions. assistance to perform to perform recipe provided evidence of conversions. recipe conversions. conversions. this performance task.

8 / CTS, HRH: CKA3406 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COOK APPRENTICESHIP ASSESSMENT

COURSE CKA3411: MEATS & SEAFOOD 1

Description: Students develop skills and abilities to recognize products and to learn how products are utilized and handled to ensure foods are safe and wholesome to consume. Students also learn the essentials of pre-cut portions of meat, poultry and fish products in preparing quality, cost-effective menu items.

ILM Resources: Purchasing, Grading, Handling and Storage 180102a; Portioning 180102b

Cook Apprenticeship Assessment CTS, HRH: CKA3411 / 9 © Alberta Education, Alberta, Canada 2015 summative assessments to ensure students’ competency in this course. COURSE CKA3411: MEATS & SEAFOOD 1

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. demonstrate purchasing, grading, handling and storage techniques

10 / CTS, HRH: CKA3411 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3411: MEATS & SEAFOOD 1

Rubric

Student Name: Date:

1. demonstrate purchasing, grading, handling and storage techniques 1.1 describe grading, quality I can consistently I can usually describe I sometimes need I often need assistance I have not yet factors and purchasing describe grading, grading, quality assistance to describe to describe grading, provided evidence of standards for meat quality factors and factors and purchasing grading, quality factors quality factors and this performance task. purchasing standards standards for meat. and purchasing purchasing standards for meat. standards for meat. for meat. 1.2 describe the grading, I can consistently I can usually describe I sometimes need I often need assistance I have not yet quality factors and describe grading, grading, quality assistance to describe to describe grading, provided evidence of purchasing standards for quality factors and factors and purchasing grading, quality factors quality factors and this performance task. fish, seafood and shellfish purchasing standards standards for fish, and purchasing purchasing standards for fish, seafood and seafood and shellfish. standards for fish, for fish, seafood and shellfish. seafood and shellfish. shellfish. 1.3 describe grading, quality I can consistently I can usually describe I sometimes need I often need assistance I have not yet factors and purchasing describe grading, grading, quality assistance to describe to describe grading, provided evidence of standards for poultry quality factors and factors and purchasing grading, quality factors quality factors and this performance task. purchasing standards standards for poultry. and purchasing purchasing standards for poultry. standards for poultry. for poultry. 1.4 describe grading, quality I can consistently I can usually describe I sometimes need I often need assistance I have not yet factors and purchasing describe grading, grading, quality assistance to describe to describe grading, provided evidence of standards for a variety of quality factors and factors and purchasing grading, quality factors quality factors and this performance task. meats purchasing standards standards for a variety and purchasing purchasing standards for a variety of meats. of meats. standards for a variety for a variety of meats. of meats.

Cook Apprenticeship Assessment CTS, HRH: CKA3411 / 11 © Alberta Education, Alberta, Canada 2015 1.5 use handling and storage I can consistently use I can usually use I sometimes need I often need assistance I have not yet procedures for meat handling and storage handling and storage assistance to use to use handling and provided evidence of procedures for meat. procedures for meat. handling and storage storage procedures for this performance task. procedures for meat. meat. 1.6 use handling and storage I can consistently use I can usually use I sometimes need I often need assistance I have not yet procedures for poultry handling and storage handling and storage assistance to use to use handling and provided evidence of procedures for poultry. procedures for handling and storage storage procedures for this performance task. poultry. procedures for poultry. poultry. 1.7 use handling and storage I can consistently use I can usually use I sometimes need I often need assistance I have not yet procedures for fish, handling and storage handling and storage assistance to use to use handling and provided evidence of seafood and shellfish procedures for fish, procedures for fish, handling and storage storage procedures for this performance task. seafood and shellfish. seafood and shellfish. procedures for fish, fish, seafood and seafood and shellfish. shellfish. 1.8 use handling and storage I can consistently use I can usually use I sometimes need I often need assistance I have not yet procedures for a variety of handling and storage handling and storage assistance to use to use handling and provided evidence of meats procedures for a variety procedures for a handling and storage storage procedures for a this performance task. of meats. variety of meats. procedures for a variety variety of meats. of meats.

COURSE CKA3416: MEATS & SEAFOOD 2

Description: Students develop skills and abilities to recognize products and to learn how products are utilized and handled to ensure foods are safe and wholesome to consume. Students also learn the essentials of pre-cut portions of meat, poultry and fish products in preparing quality, cost-effective menu items.

ILM Resources: Purchasing, Grading, Handling and Storage 180102a; Portioning 180102b

Cook Apprenticeship Assessment CTS, HRH: CKA3416 / 13 © Alberta Education, Alberta, Canada 2015 summative assessments to ensure students’ competency in this course. COURSE CKA3416: MEATS & SEAFOOD 2

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. prepare primal and fabricated cuts

14 / CTS, HRH: CKA3416 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3416: MEATS & SEAFOOD 2

Rubric

Student Name: Date:

1. prepare primal and fabricated cuts 1.1 identify primal and fabricated I can consistently I can usually identify I sometimes need I often need assistance I have not yet cuts of meat identify primal and primal and fabricated assistance to identify to identify primal and provided evidence of fabricated cuts of cuts of meat. primal and fabricated fabricated cuts of meat. this performance task. meat. cuts of meat. 1.2 identify primal and fabricated I can consistently I can usually identify I sometimes need I often need assistance I have not yet cuts of poultry identify primal and primal and fabricated assistance to identify to identify primal and provided evidence of fabricated cuts of cuts of poultry. primal and fabricated fabricated cuts of this performance task. poultry. cuts of poultry. poultry. 1.3 identify fabricated cuts of I can consistently I can usually identify I sometimes need I often need assistance I have not yet fish, seafood and shellfish identify fabricated fabricated cuts of fish, assistance to identify to identify fabricated provided evidence of cuts of fish, seafood seafood and shellfish. fabricated cuts of fish, cuts of fish, seafood and this performance task. and shellfish. seafood and shellfish. shellfish. 1.4 identify fabricated cuts of a I can consistently I can usually identify I sometimes need I often need assistance I have not yet variety of meats identify fabricated fabricated cuts of a assistance to identify to identify fabricated provided evidence of cuts of a variety of variety of meats. fabricated cuts of a cuts of a variety of this performance task. meats. variety of meats. meats. 1.5 prepare fabricated cuts of I can consistently I can usually prepare I sometimes need I often need assistance I have not yet meat prepare fabricated fabricated cuts of assistance to prepare to prepare fabricated provided evidence of cuts of meat. meat. fabricated cuts of meat. cuts of meat. this performance task.

Cook Apprenticeship Assessment CTS, HRH: CKA3416 / 15 © Alberta Education, Alberta, Canada 2015 1.6 prepare fabricated cuts of I can consistently I can usually prepare I sometimes need I often need assistance I have not yet poultry prepare fabricated fabricated cuts of assistance to prepare to prepare fabricated provided evidence of cuts of poultry. poultry. fabricated cuts of cuts of poultry. this performance task. poultry. 1.7 prepare fabricated cuts of I can consistently I can usually prepare I sometimes need I often need assistance I have not yet fish, seafood and shellfish prepare fabricated fabricated cuts of fish, assistance to prepare to prepare fabricated provided evidence of cuts of fish, seafood seafood and shellfish. fabricated cuts of fish, cuts of fish, seafood and this performance task. and shellfish. seafood and shellfish. shellfish. 1.8 prepare fabricated cuts of a I can consistently I can usually prepare I sometimes need I often need assistance I have not yet variety of meats prepare fabricated fabricated cuts of a assistance to prepare to prepare fabricated provided evidence of cuts of a variety of variety of meats. fabricated cuts of a cuts of a variety of this performance task. meats. variety of meats. meats.

COURSE CKA3421: COOKING PROTEINS 1

Description: Students develop skills and abilities in using seasonings, flavourings and marinades. Students learn to use, cook and handle proteins properly.

ILM Resources: Preparation and Seasoning 180103a; Cooking, Holding and Serving Techniques 180103b

18 / CTS, HRH: CKA3421 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3421: COOKING PROTEINS 1

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. select seasonings, flavourings and marinades

Cook Apprenticeship Assessment CTS, HRH: CKA3421 / 19 © Alberta Education, Alberta, Canada 2015 COURSE CKA3421: COOKING PROTEINS 1

Rubric

Student Name: Date:

Level Excellent Proficient Adequate Limited Not Yet Demonstrated Criteria

1. select seasonings, flavourings and marinades 1.1 describe the effects of heat I can consistently I can usually describe I sometimes need I often need assistance I have not yet and cold on seasonings, describe the effects of the effects of heat and assistance to describe to describe the effects provided evidence of flavourings and marinades heat and cold on cold on seasonings, the effects of heat and of heat and cold on this performance task. seasonings, flavourings flavourings and cold on seasonings, seasonings, flavourings and marinades. marinades. flavourings and and marinades. marinades. 1.2 explain the difference I can consistently I can usually explain I sometimes need I often need assistance I have not yet between seasonings, explain the difference the difference between assistance to explain the to explain the difference provided evidence of flavourings and marinades between seasonings, seasonings, difference between between seasonings, this performance task. flavourings and flavourings and seasonings, flavourings flavourings and marinades. marinades. and marinades. marinades. 1.3 use seasonings, I can consistently use I can usually use I sometimes need I often need assistance I have not yet flavourings and marinades seasonings, flavourings seasonings, assistance to use to use seasonings, provided evidence of and marinades. flavourings and seasonings, flavourings flavourings and this performance task. marinades. and marinades. marinades. 1.4 describe the five I can consistently I can usually describe I sometimes need I often need assistance I have not yet components of taste describe the five the five components assistance to describe to describe the five provided evidence of components of taste. of taste. the five components of components of taste. this performance task. taste.

COURSE CKA3426: COOKING PROTEINS 2

Description: Students develop skills and abilities in using seasonings, flavourings and marinades. Students learn to use, cook and handle proteins properly.

ILM Resources: Preparation and Seasoning 180103a; Cooking, Holding and Serving Techniques 180103b

22 / CTS, HRH: CKA3426 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3426: COOKING PROTEINS 2

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. demonstrate cooking methods, holding and serving techniques

Cook Apprenticeship Assessment CTS, HRH: CKA3426 / 23 © Alberta Education, Alberta, Canada 2015 COURSE CKA3426: COOKING PROTEINS 2

Rubric

Student Name: Date:

1. demonstrate cooking methods, holding and serving techniques 1.1 use the dry heat method of I can consistently use I can usually use the I sometimes need I often need assistance I have not yet cooking the dry heat method of dry heat method of assistance to use the dry to use the dry heat provided evidence of cooking. cooking. heat method of cooking. method of cooking. this performance task. 1.2 use the moist heat method I can consistently use I can usually use the I sometimes need I often need assistance I have not yet of cooking the moist heat method moist heat method of assistance to use the to use the moist heat provided evidence of of cooking. cooking. moist heat method of method of cooking. this performance task. cooking. 1.3 use the combination I can consistently use I can usually use the I sometimes need I often need assistance I have not yet method of cooking the combination method combination method assistance to use the to use the combination provided evidence of of cooking. of cooking. combination method of method of cooking. this performance task. cooking. 1.4 use holding and resting I can consistently use I can usually use I sometimes need I often need assistance I have not yet techniques holding and resting holding and resting assistance to use to use holding and provided evidence of techniques. techniques. holding and resting resting techniques. this performance task. techniques. 1.5 use testing and doneness I can consistently use I can usually use I sometimes need I often need assistance I have not yet techniques testing and doneness testing and doneness assistance to use testing to use testing and provided evidence of techniques. techniques. and doneness doneness techniques. this performance task. techniques. 1.6 carve and slice a variety I can consistently carve I can usually carve I sometimes need I often need assistance I have not yet of items and slice a variety of and slice a variety of assistance to carve and to carve and slice a provided evidence of items. items. slice a variety of items. variety of items. this performance task.

24 / CTS, HRH: CKA3426 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 1.7 use presentation I can consistently use I can usually use I sometimes need I often need assistance I have not yet techniques for service presentation techniques presentation assistance to use to use presentation provided evidence of for service. techniques for service. presentation techniques techniques for service. this performance task. for service. 1.8 demonstrate appropriate I can consistently I can usually I sometimes need I often need assistance I have not yet holding and serving demonstrate appropriate demonstrate assistance to to demonstrate provided evidence of techniques holding and serving appropriate holding demonstrate appropriate appropriate holding and this performance task. techniques. and serving holding and serving serving techniques. techniques. techniques. 1.9 use rethermalizing I can consistently use I can usually use I sometimes need I often need assistance I have not yet techniques rethermalizing rethermalizing assistance to use to use rethermalizing provided evidence of techniques. techniques. rethermalizing techniques. this performance task. techniques.

COURSE CKA3431: STOCKS & SOUPS

Description: Students learn how to prepare stocks and soups.

ILM Resources: Stocks 180104a; Soups 180104c

26 / CTS, HRH: CKA3431 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3431: STOCKS & SOUPS

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. prepare basic stocks

2. prepare basic soups

Cook Apprenticeship Assessment CTS, HRH: CKA3431 / 27 © Alberta Education, Alberta, Canada 2015 COURSE CKA3431: STOCKS & SOUPS

Rubric

Student Name: Date:

1. prepare basic stocks 1.1 use mirepoix I can consistently use I can usually use I sometimes need I often need assistance I have not yet mirepoix. mirepoix. assistance to use to use mirepoix. provided evidence of mirepoix. this performance task. 1.2 use a bouquet garni I can consistently use a I can usually use a I sometimes need I often need assistance I have not yet bouquet garni. bouquet garni. assistance to use a to use a bouquet garni. provided evidence of bouquet garni. this performance task. 1.3 use a sachet I can consistently use a I can usually use a I sometimes need I often need assistance I have not yet sachet. sachet. assistance to use a to use a sachet. provided evidence of sachet. this performance task. 1.4 use an onion clouté I can consistently use I can usually use an I sometimes need I often need assistance I have not yet an onion clouté. onion clouté. . assistance to use an to use an onion clouté. provided evidence of onion clouté. this performance task. 1.5 use onion brûlée I can consistently use I can usually use I sometimes need I often need assistance I have not yet onion brûlée. onion brûlée. assistance to use onion to use onion brûlée. provided evidence of brûlée. this performance task. 1.6 cook white stock I can consistently cook I can usually cook I sometimes need I often need assistance I have not yet white stock. white stock. assistance to cook white to cook white stock. provided evidence of stock. this performance task. 1.7 cook brown stock I can consistently cook I can usually cook I sometimes need I often need assistance I have not yet brown stock. brown stock. assistance to cook to cook brown stock. provided evidence of brown stock. this performance task.

28 / CTS, HRH: CKA3431 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 1.8 cook fish stock I can consistently cook I can usually cook fish I sometimes need I often need assistance I have not yet fish stock. stock. assistance to cook fish to cook fish stock. provided evidence of stock. this performance task. 1.9 cook multipurpose and I can consistently cook I can usually cook I sometimes need I often need assistance I have not yet specific-use vegetable multipurpose and multipurpose and assistance to cook to cook multipurpose provided evidence of stock specific-use vegetable specific-use vegetable multipurpose and and specific-use this performance task. stock. stock. specific-use vegetable vegetable stock. stock. 1.10 use appropriate cooling, I can consistently use I can usually use I sometimes need I often need assistance I have not yet venting and handling appropriate cooling, appropriate cooling, assistance to use to use appropriate provided evidence of procedures venting and handling venting and handling appropriate cooling, cooling, venting and this performance task. procedures. procedures. venting and handling handling procedures. procedures. 1.11 use storage procedures I can consistently use I can usually use I sometimes need I often need assistance I have not yet for stocks storage procedures for storage procedures for assistance to use storage to use storage provided evidence of stocks. stocks. procedures for stocks. procedures for stocks. this performance task.

2. prepare basic soups 2.1 prepare thick soups I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare thick soups. thick soups. assistance to prepare to prepare thick soups. provided evidence of thick soups. this performance task. 2.2 prepare thin and clear I can consistently I can usually prepare I sometimes need I often need assistance I have not yet soups prepare thin and clear thin and clear soups. assistance to prepare to prepare thin and clear provided evidence of soups. thin and clear soups. soups this performance task. 2.3 prepare ethnic soups I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare ethnic soups. ethnic soups. assistance to prepare to prepare ethnic soups. provided evidence of ethnic soups. this performance task. 2.4 present a variety of I can consistently I can usually present a I sometimes need I often need assistance I have not yet finished basic soups present a variety of variety of finished assistance to present a to present a variety of provided evidence of finished basic soups. basic soups. variety of finished basic finished basic soups. this performance task. soups.

Cook Apprenticeship Assessment CTS, HRH: CKA3431 / 29 © Alberta Education, Alberta, Canada 2015 Teacher feedback and assessment.

COURSE CKA3436: THICKENERS & SAUCES

Description: Students learn how to use thickening and binding agents and how to prepare sauces that enhance the flavour of meats, fish, poultry, vegetables and pasta.

ILM Resources: Thickening and Binding Agents 180104b; Sauces 180104d

32 / CTS, HRH: CKA3436 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3436: THICKENERS & SAUCES

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. prepare binding agents

2. prepare basic sauces, pan gravies and their derivatives

Cook Apprenticeship Assessment CTS, HRH: CKA3436 / 33 © Alberta Education, Alberta, Canada 2015 COURSE CKA3436: THICKENERS & SAUCES

Rubric

Student Name: Date:

1. prepare binding agents 1.1 prepare roux I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare roux. roux. assistance to prepare to prepare roux. provided evidence of roux. this performance task.

1.2 prepare beurre manié I can consistently I can usually prepare I sometimes need I often need I have not yet prepare beurre manié. beurre manié. assistance to prepare assistance to prepare provided evidence of beurre manié. beurre manié. this performance task. 1.3 prepare slurry using I can consistently I can usually prepare I sometimes need I often need assistance I have not yet various ingredients prepare slurry using slurry using various assistance to prepare to prepare slurry using provided evidence of various ingredients. ingredients. slurry using various various ingredients. this performance task. ingredients. 1.4 prepare a whitewash I can consistently I can usually prepare a I sometimes need I often need assistance I have not yet prepare a whitewash. whitewash. assistance to prepare a to prepare a whitewash. provided evidence of whitewash. this performance task. 1.5 prepare a liaison I can consistently I can usually prepare a I sometimes need I often need assistance I have not yet prepare a liaison. liaison. assistance to prepare a to prepare a liaison. provided evidence of liaison. this performance task. 1.6 use ready-to-use and I can consistently use I can usually use I sometimes need I often need assistance I have not yet instant thickening agents ready-to-use and instant ready-to-use and assistance to use to use ready-to-use and provided evidence of thickening agents. instant thickening ready-to-use and instant instant thickening this performance task. agents. thickening agents. agents.

34 / CTS, HRH: CKA3436 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 1.7 prepare a panade I can consistently I can usually prepare a I sometimes need I often need assistance I have not yet prepare a panade. panade. assistance to prepare a to prepare a panade. provided evidence of panade. this performance task. 1.8 prepare an egg binding I can consistently I can usually prepare I sometimes need I often need assistance I have not yet agent prepare an egg binding an egg binding agent. assistance to prepare an to prepare an egg provided evidence of agent. egg binding agent. binding agent. this performance task.

2. prepare basic sauces, pan gravies and their derivatives 2.1 prepare veloutés and their I can consistently I can usually prepare I sometimes need I often need assistance I have not yet derivatives prepare veloutés and veloutés and their assistance to prepare to prepare veloutés and provided evidence of their derivatives. derivatives. veloutés and their their derivatives. this performance task. derivatives. 2.2 prepare béchamel and its I can consistently I can usually prepare I sometimes need I often need assistance I have not yet derivatives prepare béchamel and béchamel and its assistance to prepare to prepare béchamel provided evidence of its derivatives. derivatives. béchamel and its and its derivatives. this performance task. derivatives. 2.3 prepare tomato sauce and I can consistently I can usually prepare I sometimes need I often need assistance I have not yet its derivatives prepare tomato sauce tomato sauce and its assistance to prepare to prepare tomato sauce provided evidence of and its derivatives. derivatives. tomato sauce and its and its derivatives. this performance task. derivatives. 2.4 prepare espagnole and its I can consistently I can usually prepare I sometimes need I often need assistance I have not yet derivatives prepare espagnole and espagnole and its assistance to prepare to prepare espagnole provided evidence of its derivatives. derivatives. espagnole and its and its derivatives. this performance task. derivatives. 2.5 prepare hollandaise sauce I can consistently I can usually prepare I sometimes need I often need assistance I have not yet and its derivatives prepare hollandaise hollandaise sauce and assistance to prepare to prepare hollandaise provided evidence of sauce and its its derivatives. hollandaise sauce and sauce and its this performance task. derivatives. its derivatives. derivatives. 2.6 prepare pan gravy I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare pan gravy. pan gravy. assistance to prepare to prepare pan gravy. provided evidence of pan gravy. this performance task.

Cook Apprenticeship Assessment CTS, HRH: CKA3436 / 35 © Alberta Education, Alberta, Canada 2015 2.7 prepare au jus and jus lié I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare au jus and jus au jus and jus lié. assistance to prepare to prepare au jus and provided evidence of lié. au jus and jus lié. jus lié. this performance task. 2.8 prepare finished basic I can consistently I can usually prepare I sometimes need I often need assistance I have not yet sauces, pan gravies and prepare finished basic finished basic sauces, assistance to prepare to prepare finished provided evidence of their derivatives using a sauces, pan gravies and pan gravies and their finished basic sauces, basic sauces, pan this performance task. variety of techniques their derivatives using a derivatives using a pan gravies and their gravies and their variety of techniques. variety of techniques. derivatives using a derivatives using a variety of techniques. variety of techniques.

COURSE CKA3441: FRUITS & VEGETABLES

Description: Students learn how to purchase, handle, store, cut and cook fruits and vegetables.

ILM Resources: Purchasing Specifications and Storing Procedures 180105a; Vegetable Cuts 180105b; Fruits and Vegetables 180105c

Cook Apprenticeship Assessment CTS, HRH: CKA3441 / 37 © Alberta Education, Alberta, Canada 2015 COURSE CKA3441: FRUITS & VEGETABLES

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. use proper purchasing specifications and storage procedures

2. demonstrate traditional vegetable cuts

3. prepare basic fruit and vegetable dishes

38 / CTS, HRH: CKA3441 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3441: FRUITS & VEGETABLES

Rubric

Student Name: Date:

1. use proper purchasing specifications and storage procedures 1.1 describe purchasing I can consistently I can usually describe I sometimes need I often need assistance I have not yet specifications and quality describe purchasing purchasing assistance to describe to describe purchasing provided evidence of standards for vegetables specifications and specifications and purchasing specifications and this performance task. quality standards for quality standards for specifications and quality standards for vegetables. vegetables. quality standards for vegetables. vegetables. 1.2 describe purchasing I can consistently I can usually describe I sometimes need I often need assistance I have not yet specifications and quality describe purchasing purchasing assistance to describe to describe purchasing provided evidence of standards for fruit specifications and specifications and purchasing specifications and this performance task. quality standards for quality standards for specifications and quality standards for fruit. fruit. quality standards for fruit. fruit. 1.3 describe purchasing I can consistently I can usually describe I sometimes need I often need assistance I have not yet specifications and quality describe purchasing purchasing assistance to describe to describe purchasing provided evidence of standards for potatoes specifications and specifications and purchasing specifications and this performance task. and potato products quality standards for quality standards for specifications and quality standards for potatoes and potato potatoes and potato quality standards for potatoes and potato products. products. potatoes and potato products. products.

Cook Apprenticeship Assessment CTS, HRH: CKA3441 / 39 © Alberta Education, Alberta, Canada 2015 1.4 describe purchasing I can consistently I can usually describe I sometimes need I often need assistance I have not yet specifications and quality describe purchasing purchasing assistance to describe to describe purchasing provided evidence of standards for pasta specifications and specifications and purchasing specifications and this performance task. quality standards for quality standards for specifications and quality standards for pasta. pasta. quality standards for pasta. pasta. 1.5 describe purchasing I can consistently I can usually describe I sometimes need I often need assistance I have not yet specifications and quality describe purchasing purchasing assistance to describe to describe purchasing provided evidence of standards for rice specifications and specifications and purchasing specifications and this performance task. quality standards for quality standards for specifications and quality standards for rice. rice. quality standards for rice. rice. 1.6 use proper storage and I can consistently use I can usually use I sometimes need I often need assistance I have not yet rotations techniques for proper storage and proper storage and assistance to use proper to use proper storage provided evidence of vegetables rotation techniques for rotation techniques for storage and rotation and rotation techniques this performance task. vegetables. vegetables. techniques for for vegetables. vegetables. 1.7 use proper storage and I can consistently use I can usually use I sometimes need I often need assistance I have not yet rotation techniques for proper storage and proper storage and assistance to use proper to use proper storage provided evidence of fruit rotation techniques for rotation techniques for storage and rotation and rotation techniques this performance task. fruit. fruit. techniques for fruit. for fruit. 1.8 use proper storage and I can consistently use I can usually use I sometimes need I often need assistance I have not yet rotation techniques for proper storage and proper storage and assistance to use proper to use proper storage provided evidence of potatoes rotation techniques for rotation techniques for storage and rotation and rotation techniques this performance task. potatoes. potatoes. techniques for potatoes. for potatoes. 1.9 use proper storage and I can consistently use I can usually use I sometimes need I often need assistance I have not yet rotation techniques for proper storage and proper storage and assistance to use proper to use proper storage provided evidence of pasta rotation techniques for rotation techniques for storage and rotation and rotation techniques this performance task. pasta. pasta. techniques for pasta. for pasta. 1.10 use proper storage and I can consistently use I can usually use I sometimes need I often need assistance I have not yet rotation techniques for proper storage and proper storage and assistance to use proper to use proper storage provided evidence of rice rotation techniques for rotation techniques for storage and rotation and rotation techniques this performance task. rice. rice. techniques for rice. for rice.

40 / CTS, HRH: CKA3441 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 2. demonstrate traditional vegetable cuts 2.1 demonstrate bâton and I can consistently I can usually I sometimes need I often need assistance I have not yet bâtonnet cuts demonstrate bâton and demonstrate bâton and assistance to to demonstrate bâton provided evidence of bâtonnet cuts. bâtonnet cuts. demonstrate bâton and and bâtonnet cuts. this performance task. bâtonnet cuts. 2.2 demonstrate large and I can consistently I can usually I sometimes need I often need assistance I have not yet medium dices demonstrate large and demonstrate large and assistance to to demonstrate large provided evidence of medium dices. medium dices. demonstrate large and and medium dices. this performance task. medium dices. 2.3 demonstrate the allumette I can consistently I can usually I sometimes need I often need assistance I have not yet and julienne cuts demonstrate the demonstrate the assistance to to demonstrate the provided evidence of allumette and julienne allumette and julienne demonstrate the allumette and julienne this performance task. cuts. cuts. allumette and julienne cuts. cuts. 2.4 demonstrate small dice I can consistently I can usually I sometimes need I often need assistance I have not yet and brunoise demonstrate small dice demonstrate small assistance to to demonstrate small provided evidence of and brunoise. dice and brunoise. demonstrate small dice dice and brunoise. this performance task. and brunoise. 2.5 demonstrate the paysanne I can consistently I can usually I sometimes need I often need assistance I have not yet cut demonstrate the demonstrate the assistance to to demonstrate the provided evidence of paysanne cut. paysanne cut. demonstrate the paysanne cut. this performance task. paysanne cut. 2.6 demonstrate the château I can consistently I can usually I sometimes need I often need assistance I have not yet cut demonstrate the château demonstrate the assistance to to demonstrate the provided evidence of cut. château cut. demonstrate the château cut. this performance task. château cut. 2.7 demonstrate the I can consistently I can usually I sometimes need I often need assistance I have not yet chiffonade cut demonstrate the demonstrate the assistance to to demonstrate the provided evidence of chiffonade cut. chiffonade cut. demonstrate the chiffonade cut. this performance task. chiffonade cut. 2.8 demonstrate the concassé I can consistently I can usually I sometimes need I often need assistance I have not yet method demonstrate the demonstrate the assistance to to demonstrate the provided evidence of concassé method. concassé method. demonstrate the concassé method. this performance task. concassé method.

Cook Apprenticeship Assessment CTS, HRH: CKA3441 / 41 © Alberta Education, Alberta, Canada 2015 3. prepare basic fruit and vegetable dishes 3.1 cook a variety of fruit and I can consistently cook I can usually cook a I sometimes need I often need assistance I have not yet vegetable dishes using the a variety of fruit and variety of fruit and assistance to cook a to cook a variety of fruit provided evidence of moist heat method of vegetable dishes using vegetable dishes using variety of fruit and and vegetable dishes this performance task. cooking the moist heat method the moist heat method vegetable dishes using using the moist heat of cooking. of cooking. the moist heat method method of cooking. of cooking. 3.2 cook a variety of fruit and I can consistently cook I can usually cook a I sometimes need I often need assistance I have not yet vegetable dishes using the a variety of fruit and variety of fruit and assistance to cook a to cook a variety of fruit provided evidence of dry heat method of vegetable dishes using vegetable dishes using variety of fruit and and vegetable dishes this performance task. cooking the dry heat method of the dry heat method of vegetable dishes using using the dry heat cooking. cooking. the dry heat method of method of cooking. cooking. 3.3 cook a variety of fruit and I can consistently cook I can usually cook a I sometimes need I often need assistance I have not yet vegetable dishes using the a variety of fruit and variety of fruit and assistance to cook a to cook a variety of fruit provided evidence of combination method of vegetable dishes using vegetable dishes using variety of fruit and and vegetable dishes this performance task. cooking the combination method the combination vegetable dishes using using the combination of cooking. method of cooking. the combination method method of cooking. of cooking. 3.4 describe preservation I can consistently I can usually describe I sometimes need I often need assistance I have not yet techniques to preserve describe preservation preservation assistance to describe to describe preservation provided evidence of colour, texture, flavour techniques to preserve techniques to preserve preservation techniques techniques to preserve this performance task. and nutritional value of colour, texture, flavour colour, texture, to preserve colour, colour, texture, flavour fruit and cooked and nutritional value of flavour and nutritional texture, flavour and and nutritional value of fruit and cooked value of fruit and nutritional value of fruit fruit and cooked vegetables vegetables. cooked vegetables. and cooked vegetables. vegetables.

COURSE CKA3446: STARCHES & SALADS

Description: Students learn how to cook potato, pasta and rice dishes as well as learn how to prepare salads and make sandwiches.

ILM Resources: Potato, Pasta and Rice 180105d; Salads and Dressings 180105e; Sandwiches, Spreads and Fillings 180105f

Cook Apprenticeship Assessment CTS, HRH: CKA3446 / 43 © Alberta Education, Alberta, Canada 2015 COURSE CKA3446: STARCHES & SALADS

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. prepare potato, pasta and rice dishes

2. prepare salads and dressings

3. prepare sandwiches, spreads and fillings

44 / CTS, HRH: CKA3446 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3446: STARCHES & SALADS

Rubric

Student Name: Date:

1. prepare potato, pasta and rice dishes 1.1 cook potato dishes I can consistently cook I can usually use cook I sometimes need I often need assistance I have not yet potato dishes. potato dishes. assistance to cook to cook potato dishes. provided evidence of potato dishes. this performance task. 1.2 cook pasta dishes I can consistently cook I can usually cook I sometimes need I often need assistance I have not yet pasta dishes. pasta dishes. assistance to cook pasta to cook pasta dishes. provided evidence of dishes. this performance task. 1.3 cook rice dishes I can consistently cook I can usually cook rice I sometimes need I often need assistance I have not yet rice dishes. dishes. assistance to cook rice to cook rice dishes. provided evidence of dishes. this performance task.

2. prepare salads and dressings 2.1 describe the basic structure I can consistently I can usually describe I sometimes need I often need assistance I have not yet of salads describe the basic the basic structure of assistance to describe to describe the basic provided evidence of structure of salads. salads. the basic structure of structure of salads. this performance task. salads. 2.2 describe the classification I can consistently I can usually describe I sometimes need I often need assistance I have not yet of salads describe the the classification of assistance to describe to describe the provided evidence of classification of salads. salads. the classification of classification of salads. this performance task. salads.

Cook Apprenticeship Assessment CTS, HRH: CKA3446 / 45 © Alberta Education, Alberta, Canada 2015 2.3 select ingredients for salad I can consistently select I can usually select I sometimes need I often need assistance I have not yet preparation ingredients for salad ingredients for salad assistance to select to select ingredients for provided evidence of preparation. preparation. ingredients for salad salad preparation. this performance task. preparation. 2.4 complete salad mise en I can consistently I can usually complete I sometimes need I often need assistance I have not yet place complete salad mise en salad mise en place. assistance to complete to complete salad mise provided evidence of place. salad mise en place. en place. this performance task. 2.5 use correct storage and I can consistently use I can usually use I sometimes need I often need assistance I have not yet temperature techniques for correct storage and correct storage and assistance to use correct to use correct storage provided evidence of salad ingredients temperature techniques temperature storage and temperature and temperature this performance task. for salad ingredients. techniques for salad techniques for salad techniques for salad ingredients. ingredients. ingredients. 2.6 prepare permanent I can consistently I can usually prepare I sometimes need I often need assistance I have not yet emulsified dressings prepare permanent permanent emulsified assistance to prepare to prepare permanent provided evidence of emulsified dressings. dressings. permanent emulsified emulsified dressings. this performance task. dressings. 2.7 prepare temporary I can consistently I can usually prepare I sometimes need I often need assistance I have not yet emulsified dressings prepare temporary temporary emulsified assistance to prepare to prepare temporary provided evidence of emulsified dressings. dressings. temporary emulsified emulsified dressings. this performance task. dressings. 2.8 prepare cooked dressings I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare cooked cooked dressings. assistance to prepare to prepare cooked provided evidence of dressings. cooked dressings. dressings. this performance task. 2.9 prepare dairy-based I can consistently I can usually prepare I sometimes need I often need assistance I have not yet dressings prepare dairy-based dairy-based dressings. assistance to prepare to prepare dairy-based provided evidence of dressings. dairy-based dressings. dressings. this performance task. 2.10 prepare green salads I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare green salads. green salads. assistance to prepare to prepare green salads. provided evidence of green salads. this performance task. 2.11 prepare fruit salads I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare fruit salads. fruit salads. assistance to prepare to prepare fruit salads. provided evidence of fruit salads. this performance task.

46 / CTS, HRH: CKA3446 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 2.12 prepare starch- and I can consistently I can usually prepare I sometimes need I often need assistance I have not yet grain-based salads prepare starch- and starch- and assistance to prepare to prepare starch- and provided evidence of grain-based salads. grain-based salads. starch- and grain-based grain-based salads. this performance task. salads. 2.13 prepare vegetable salads I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare vegetable vegetable salads. assistance to prepare to prepare vegetable provided evidence of salads. vegetable salads. salads. this performance task. 2.14 prepare protein-based I can consistently I can usually prepare I sometimes need I often need assistance I have not yet salads prepare protein-based protein-based salads. assistance to prepare to prepare protein-based provided evidence of salads. protein-based salads. salads. this performance task. 2.15 present salads and I can consistently I can usually present I sometimes need I often need assistance I have not yet dressings present salads and salads and dressings. assistance to present to present salads and provided evidence of dressings. salads and dressings. dressings. this performance task.

3. prepare sandwiches, spreads and fillings 3.1 select bread and baked I can consistently select I can usually select I sometimes need I often need assistance I have not yet products for sandwich bread and baked bread and baked assistance to select to select bread and provided evidence of preparation products for sandwich products for sandwich bread and baked baked products for this performance task. preparation. preparation. products for sandwich sandwich preparation. preparation. 3.2 prepare sandwich fillings, I can consistently I can usually prepare I sometimes need I often need assistance I have not yet spreads and garnishes prepare sandwich sandwich fillings, assistance to prepare to prepare sandwich provided evidence of fillings, spreads and spreads and garnishes. sandwich fillings, fillings, spreads and this performance task. garnishes. spreads and garnishes. garnishes. 3.3 follow assembly and I can consistently I can usually follow I sometimes need I often need assistance I have not yet cutting procedures follow assembly and assembly and cutting assistance to follow to follow assembly and provided evidence of cutting procedures. procedures. assembly and cutting cutting procedures. this performance task. procedures. 3.4 use various cooking I can consistently use I can usually use I sometimes need I often need assistance I have not yet techniques in sandwich various cooking various cooking assistance to use to use various cooking provided evidence of preparation techniques in sandwich techniques in various cooking techniques in sandwich this performance task. preparation. sandwich preparation. techniques in sandwich preparation. preparation.

Cook Apprenticeship Assessment CTS, HRH: CKA3446 / 47 © Alberta Education, Alberta, Canada 2015 3.5 prepare a variety of I can consistently I can usually prepare a I sometimes need I often need assistance I have not yet sandwiches prepare a variety of variety of sandwiches. assistance to prepare a to prepare a variety of provided evidence of sandwiches. variety of sandwiches. sandwiches. this performance task. 3.6 use proper wrapping and I can consistently use I can usually use I sometimes need I often need assistance I have not yet storage techniques proper wrapping and proper wrapping and assistance to use proper to use proper wrapping provided evidence of storage techniques. storage techniques. wrapping and storage and storage techniques. this performance task. techniques. 3.7 present sandwiches, I can consistently I can usually present I sometimes need I often need assistance I have not yet spreads and fillings present sandwiches, sandwiches, spreads assistance to present to present sandwiches, provided evidence of spreads and fillings. and fillings. sandwiches, spreads spreads and fillings. this performance task. and fillings.

COURSE CKA3451: BREAKFAST & DAIRY

Description: Students learn how to plan and prepare traditional breakfast dishes as well as learn how to use dairy products for cooking and baking.

ILM Resources: Breakfast 180106a; Dairy and Beverages 180106b; Evaluate Value-Added Products 180106c

50 / CTS, HRH: CKA3451 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3451: BREAKFAST & DAIRY

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. prepare traditional breakfast dishes

2. identify dairy products, coffee, tea and juices for service

3. evaluate value-added products

Cook Apprenticeship Assessment CTS, HRH: CKA3451 / 51 © Alberta Education, Alberta, Canada 2015 COURSE CKA3451: BREAKFAST & DAIRY

Rubric

Student Name: Date:

1. prepare traditional breakfast dishes 1.1 prepare poached and boiled I can consistently I can usually prepare I sometimes need I often need assistance I have not yet eggs prepare poached and poached and boiled assistance to prepare to prepare poached and provided evidence of boiled eggs. eggs. poached and boiled boiled eggs. this performance task. eggs. 1.2 prepare omelettes I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare omelettes. omelettes. assistance to prepare to prepare omelettes. provided evidence of omelettes. this performance task. 1.3 prepare fried eggs I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare fried eggs. fried eggs. assistance to prepare to prepare fried eggs. provided evidence of fried eggs. this performance task. 1.4 prepare scrambled eggs I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare scrambled scrambled eggs. assistance to prepare to prepare scrambled provided evidence of eggs. scrambled eggs. eggs. this performance task. 1.5 prepare breakfast meats I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare breakfast breakfast meats. assistance to prepare to prepare breakfast provided evidence of meats. breakfast meats. meats. this performance task. 1.6 prepare hot and cold I can consistently I can usually prepare I sometimes need I often need assistance I have not yet cereals prepare hot and cold hot and cold cereals. assistance to prepare to prepare hot and cold provided evidence of cereals. hot and cold cereals. cereals. this performance task. 1.7 prepare waffles I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare waffles. waffles. assistance to prepare to prepare waffles. provided evidence of waffles. this performance task.

52 / CTS, HRH: CKA3451 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 1.8 prepare pancakes and I can consistently I can usually prepare I sometimes need I often need assistance I have not yet crepes prepare pancakes and pancakes and crepes. assistance to prepare to prepare pancakes and provided evidence of crepes. pancakes and crepes. crepes. this performance task. 1.9 prepare French toast I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare French toast. French toast. assistance to prepare to prepare French toast. provided evidence of French toast. this performance task. 1.10 use breakfast I can consistently use I can usually use I sometimes need I often need assistance I have not yet accompaniments, breakfast breakfast assistance to use to use breakfast provided evidence of including syrup, preserves accompaniments, accompaniments, breakfast accompaniments, this performance task. and flavoured butters including syrup, including syrup, accompaniments, including syrup, preserves and preserves and flavoured including syrup, preserves and flavoured flavoured butters. butters. preserves and butters. flavoured butters. 1.11 prepare breakfast I can consistently I can usually prepare I sometimes need I often need assistance I have not yet garnishes prepare breakfast breakfast garnishes. assistance to prepare to prepare breakfast provided evidence of garnishes. breakfast garnishes. garnishes. this performance task. 1.12 present finished I can consistently I can usually present I sometimes need I often need assistance I have not yet traditional breakfast present finished finished traditional assistance to present to present finished provided evidence of dishes traditional breakfast breakfast dishes. finished traditional traditional breakfast this performance task. dishes. breakfast dishes. dishes.

2. identify dairy products, coffee, tea and juices for service 2.1 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet unfermented dairy describe the properties the properties of assistance to describe to describe the provided evidence of products of unfermented dairy unfermented dairy the properties of properties of this performance task. products. products. unfermented dairy unfermented dairy products. products. 2.2 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet fermented dairy products describe the properties the properties of assistance to describe to describe the provided evidence of of fermented dairy fermented dairy the properties of properties of fermented this performance task. products. products. fermented dairy dairy products. products.

Cook Apprenticeship Assessment CTS, HRH: CKA3451 / 53 © Alberta Education, Alberta, Canada 2015 2.3 identify coffee and tea I can consistently I can usually identify I sometimes need I often need assistance I have not yet varieties and describe hot identify coffee and tea coffee and tea assistance to identify to identify coffee and provided evidence of chocolate varieties and describe varieties and describe coffee and tea varieties tea varieties and this performance task. hot chocolate. hot chocolate. and describe hot describe hot chocolate. chocolate. 2.4 describe the effects of I can consistently I can usually describe I sometimes need I often need assistance I have not yet brewing time and describe the effects of the effects of brewing assistance to describe to describe the effects provided evidence of temperature on the brewing time and time and temperature the effects of brewing of brewing time and this performance task. preparation of coffee temperature on the on the preparation of time and temperature on temperature on the preparation of coffee. coffee. the preparation of preparation of coffee. coffee. 2.5 present coffee, tea and I can consistently I can usually present I sometimes need I often need assistance I have not yet assorted juices present coffee, tea and coffee, tea and assistance to present to present coffee, tea provided evidence of assorted juices. assorted juices. coffee, tea and assorted and assorted juices. this performance task. juices.

3. evaluate value-added products 3.1 evaluate the value and I can consistently I can usually evaluate I sometimes need I often need assistance I have not yet quality of ready-to-use evaluate the value and the value and quality assistance to evaluate to evaluate the value provided evidence of products quality of ready-to-use of ready-to-use the value and quality of and quality of this performance task. products. products. ready-to-use products. ready-to-use products. 3.2 evaluate the value and I can consistently I can usually evaluate I sometimes need I often need assistance I have not yet quality of ready-to-serve evaluate the value the value and quality assistance to evaluate to evaluate the value provided evidence of products and quality of of ready-to-serve the value and quality of and quality of this performance task. ready-to-serve products. products. ready-to-serve products. ready-to-serve products. 3.3 evaluate the value and I can consistently I can usually evaluate I sometimes need I often need assistance I have not yet quality of ready-to-heat evaluate the value and the value and quality assistance to evaluate to evaluate the value provided evidence of products quality of ready-to-heat of ready-to-heat the value and quality of and quality of this performance task. products. products. ready-to-heat products. ready-to-heat products. 3.4 evaluate the value and I can consistently I can usually evaluate I sometimes need I often need assistance I have not yet quality of ready-to-cook evaluate the value and the value and quality assistance to evaluate to evaluate the value provided evidence of products quality of ready-to-cook of ready-to-cook the value and quality of and quality of this performance task. products. products. ready-to-cook products. ready-to-cook products.

54 / CTS, HRH: CKA3451 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada Teacher feedback and assessment.

COURSE CKA3456: INTRODUCTION TO BAKING

Prerequisite: CKA3401: Kitchen Orientation CKA3406: Kitchen Mathematics

Description: Students learn the functions of ingredients as well as how to convert formulas and apply accurate measuring and mixing methods to the process of baking.

ILM Resources: Principles of Baking 180107a

56 / CTS, HRH: CKA3456 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada summative assessments to ensure students’ competency in this course. COURSE CKA3456: INTRODUCTION TO BAKING

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. describe the ingredients and procedures used in a bakeshop

Cook Apprenticeship Assessment CTS, HRH: CKA3456 / 57 © Alberta Education, Alberta, Canada 2015 COURSE CKA3456: INTRODUCTION TO BAKING

Rubric

Student Name: Date:

1. describe the ingredients and procedures used in a bakeshop 1.1 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet different flours describe the properties the properties of assistance to describe to describe the provided evidence of of different flours. different flours. the properties of properties of different this performance task. different flours. flours. 1.2 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet sugars and sweeteners describe the properties the properties of assistance to describe to describe the provided evidence of of sugars and sugars and sweeteners. the properties of sugars properties of sugars and this performance task. sweeteners. and sweeteners. sweeteners. 1.3 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet starches describe the properties the properties of assistance to describe to describe the provided evidence of of starches. starches. the properties of properties of starches. this performance task. starches. 1.4 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet fats, shortenings and oils describe the properties the properties of fats, assistance to describe to describe the provided evidence of of fats, shortenings and shortenings and oils. the properties of fats, properties of fats, this performance task. oils. shortenings and oils. shortenings and oils. 1.5 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet dairy products describe the properties the properties of dairy assistance to describe to describe the provided evidence of of dairy products. products. the properties of dairy properties of dairy this performance task. products. products.

58 / CTS, HRH: CKA3456 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 1.6 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet eggs describe the properties the properties of eggs. assistance to describe to describe the provided evidence of of eggs. the properties of eggs. properties of eggs. this performance task. 1.7 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet flavourings describe the properties the properties of assistance to describe to describe the provided evidence of of flavourings. flavourings. the properties of properties of this performance task. flavourings. flavourings. 1.8 describe the properties of I can consistently I can usually describe I sometimes need I often need assistance I have not yet leavening agents describe the properties the properties of assistance to describe to describe the provided evidence of of leavening agents. leavening agents. the properties of properties of leavening this performance task. leavening agents. agents. 1.9 perform recipe I can consistently I can usually perform I sometimes need I often need assistance I have not yet conversions perform recipe recipe conversions. assistance to perform to perform recipe provided evidence of conversions. recipe conversions. conversions. this performance task. 1.10 scale and measure I can consistently scale I can usually scale and I sometimes need I often need assistance I have not yet ingredients for recipes and measure ingredients measure ingredients assistance to scale and to scale and measure provided evidence of for recipes. for recipes. measure ingredients for ingredients for recipes. this performance task. recipes. 1.11 use correct mixing I can consistently use I can usually use I sometimes need I often need assistance I have not yet methods correct mixing correct mixing assistance to use correct to use correct mixing provided evidence of methods. methods. mixing methods. methods. this performance task.

COURSE CKA3461: BREADS & COOKIES

Prerequisite: CKA3401: Kitchen Orientation CKA3456: Introduction to Baking

Description: Students learn how to prepare yeast products as well as cookies and quick breads.

ILM Resources: Yeast Products 180107b; Cookies and Quick Breads 180107c

60 / CTS, HRH: CKA3461 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada summative assessments to ensure students’ competency in this course.

Cook Apprenticeship Assessment CTS, HRH: CKA3461 / 61 © Alberta Education, Alberta, Canada 2015 COURSE CKA3461: BREADS & COOKIES

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. prepare yeast products

2. prepare cookies and quick breads

62 / CTS, HRH: CKA3461 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3461: BREADS & COOKIES

Rubric

Student Name: Date:

1. prepare yeast products 1.1 bake loaves I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet loaves. loaves. assistance to bake to bake loaves. provided evidence of loaves. this performance task. 1.2 bake buns I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet buns. buns. assistance to bake buns. to bake buns. provided evidence of this performance task. 1.3 bake frozen dough I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet frozen dough. frozen dough. assistance to bake to bake frozen dough. provided evidence of frozen dough. this performance task.

2. prepare cookies and quick breads 2.1 bake quick breads using I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet the muffin method quick breads using the quick breads using the assistance to bake quick to bake quick breads provided evidence of muffin method. muffin method. breads using the muffin using the muffin this performance task. method. method. 2.2 bake quick breads using I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet the biscuit method quick breads using the quick breads using the assistance to bake quick to bake quick breads provided evidence of biscuit method. biscuit method. breads using the biscuit using the biscuit this performance task. method. method.

Cook Apprenticeship Assessment CTS, HRH: CKA3461 / 63 © Alberta Education, Alberta, Canada 2015 2.3 bake dropped cookies I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet dropped cookies. dropped cookies. assistance to bake to bake dropped provided evidence of dropped cookies. cookies. this performance task. 2.4 bake rolled cookies I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet rolled cookies. rolled cookies. assistance to bake rolled to bake rolled cookies. provided evidence of cookies. this performance task. 2.5 bake piped cookies I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet piped cookies. piped cookies. assistance to bake piped to bake piped cookies. provided evidence of cookies. this performance task. 2.6 bake refrigerated or frozen I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet cookies refrigerated or frozen refrigerated or frozen assistance to bake to bake refrigerated or provided evidence of cookies. cookies. refrigerated or frozen frozen cookies. this performance task. cookies. 2.7 bake wafer cookies I can consistently bake I can usually bake I sometimes need I often need assistance I have not yet wafer cookies. wafer cookies. assistance to bake wafer to bake wafer cookies. provided evidence of cookies. this performance task. 2.8 bake bar cookies or I can consistently bake I can usually bake bar I sometimes need I often need assistance I have not yet squares bar cookies or squares. cookies or squares. assistance to bake bar to bake bar cookies or provided evidence of cookies or squares. squares. this performance task.

COURSE CKA3466: PIES & FILLINGS

Prerequisite: CKA3401: Kitchen Orientation CKA3456: Introduction to Baking

Description: Students learn how to prepare a variety of pies and pie fillings.

ILM Resources: Pies, Fillings and Finishing Techniques 180107d

66 / CTS, HRH: CKA3466 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3466: PIES & FILLINGS

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. prepare pies and fillings

Cook Apprenticeship Assessment CTS, HRH: CKA3466 / 67 © Alberta Education, Alberta, Canada 2015 COURSE CKA3466: PIES & FILLINGS

Rubric

Student Name: Date:

1. prepare pies and fillings 1.1 prepare basic pie dough I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare basic pie basic pie dough. assistance to prepare to prepare basic pie provided evidence of dough. basic pie dough. dough. this performance task. 1.2 prepare pie crusts I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare pie crusts. pie crusts. assistance to prepare to prepare pie crusts. provided evidence of pie crusts. this performance task. 1.3 prepare pie fillings I can consistently I can usually prepare I sometimes need I often need assistance I have not yet prepare pie fillings. pie fillings. assistance to prepare to prepare pie fillings. provided evidence of pie fillings. this performance task. 1.4 demonstrate basic I can consistently I can usually I sometimes need I often need assistance I have not yet finishing techniques demonstrate basic demonstrate basic assistance to to demonstrate basic provided evidence of finishing techniques. finishing techniques. demonstrate basic finishing techniques. this performance task. finishing techniques.

COURSE CKA3900: APPRENTICESHIP SAFETY

Prerequisite: None

Description: Students develop knowledge, skills and attitudes in the practice of kitchen health and safety, communication and career planning.

Parameters: Access to a materials work centre and to instruction from an individual with specialized training in occupational health and safety (and understanding of the culinary arts industry) and/or a cook.

ILM Resources: Safety Legislation, Regulations and Industry Policy in the Trades 180101a; Climbing, Lifting, Rigging and Hoisting 180101b; Hazardous Materials and Fire Protection 180101c; Kitchen Orientation and Introduction 180101d; Food Safety 180101e; Communication 090101d

Cook Apprenticeship Assessment CTS, TMT: CKA3900 / 69 © Alberta Education, Alberta, Canada 2015 Rubric  Prior to instruction, a copy of the rubric should be provided to the student to review and reflect on meeting expectations set out in the criteria.  This rubric may be used as one element of an assessment process. Teachers should use both formative and summative assessments to ensure students’ competency in this course.

70 / CTS, TMT: CKA3900 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3900: APPRENTICESHIP SAFETY

Checklist

Student Outcomes Student Teacher Student, Teacher or Instructor Comments Check Check 1. describe legislation, regulations and practices intended to ensure a safe workplace in the cook apprenticeship trade

2. describe the use of personal protective equipment (PPE) and safe practices for climbing, lifting, rigging and hoisting in the cook apprenticeship trade

3. describe the safety practices for hazardous materials and fire protection in the cook apprenticeship trade

4. demonstrate professionalism in the kitchen

5. demonstrate communication skills and workshop safety as they pertain to occupational health and safety standards

Cook Apprenticeship Assessment CTS, TMT: CKA3900 / 71 © Alberta Education, Alberta, Canada 2015 1. demonstrate an understanding of the cook apprenticeship trade and of apprenticeship opportunities that exist by creating a personal career portfolio

72 / CTS, TMT: CKA3900 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada COURSE CKA3900: APPRENTICESHIP SAFETY

Rubric

Student Name: Date:

1. describe legislation, regulations and practices intended to ensure a safe workplace in the cook apprenticeship trade 1.1 demonstrate the ability to I can consistently I can usually I sometimes need I often need assistance I have not yet apply the Occupational demonstrate the ability demonstrate the ability assistance to to demonstrate the provided evidence of Health and Safety Act, to apply the to apply the demonstrate the ability ability to apply the this performance task. Regulation and Code Occupational Health Occupational Health to apply the Occupational Health and Safety Act, and Safety Act, Occupational Health and Safety Act, Regulation and Code. Regulation and Code. and Safety Act, Regulation and Code. Regulation and Code. 1.2 explain the role of the I can consistently I can usually explain I sometimes need I often need assistance I have not yet employer and employee in explain the role of the the role of the assistance to explain the to explain the role of provided evidence of regard to occupational employer and employee employer and role of the employer the employer and this performance task. health and safety in regard to employee in regard to and employee in regard employee in regard to regulations, Worksite occupational health and occupational health to occupational health occupational health and safety regulations, and safety regulations, and safety regulations, safety regulations, Hazardous Materials Worksite Hazardous Worksite Hazardous Worksite Hazardous Worksite Hazardous Information Systems Materials Information Materials Information Materials Information Materials Information (WHMIS), fire Systems (WHMIS), fire Systems (WHMIS), Systems (WHMIS), fire Systems (WHMIS), fire regulations, Workers’ regulations, Workers’ fire regulations, regulations, Workers’ regulations, Workers’ Compensation Board Compensation Board Workers’ Compensation Board Compensation Board regulations and related regulations and related Compensation Board regulations and related regulations and related advisory bodies and advisory bodies and regulations and related advisory bodies and advisory bodies and agencies agencies. advisory bodies and agencies. agencies. agencies.

Cook Apprenticeship Assessment CTS, TMT: CKA3900 / 73 © Alberta Education, Alberta, Canada 2015 1.3 explain industry practices I can consistently I can usually explain I sometimes need I often need assistance I have not yet for hazard assessment and explain industry industry practices for assistance to explain to explain industry provided evidence of control procedures practices for hazard hazard assessment and industry practices for practices for hazard this performance task. assessment and control control procedures. hazard assessment and assessment and control procedures. control procedures. procedures. 1.4 describe the I can consistently I can usually describe I sometimes need I often need assistance I have not yet responsibilities of workers describe the the responsibilities of assistance to describe to describe the provided evidence of and employers to apply responsibilities of workers and the responsibilities of responsibilities of this performance task. emergency procedures workers and employers employers to apply workers and employers workers and employers to apply emergency emergency to apply emergency to apply emergency procedures. procedures. procedures. procedures. 1.5 describe positive I can consistently I can usually describe I sometimes need I often need assistance I have not yet tradesperson attitudes with describe positive positive tradesperson assistance to describe to describe positive provided evidence of respect to housekeeping, tradesperson attitudes attitudes with respect positive tradesperson tradesperson attitudes this performance task. personal protective with respect to to housekeeping, attitudes with respect to with respect to equipment (PPE) and housekeeping, personal personal protective housekeeping, personal housekeeping, personal protective equipment equipment (PPE) and protective equipment protective equipment emergency procedures (PPE) and emergency emergency (PPE) and emergency (PPE) and emergency procedures. procedures. procedures. procedures. 1.6 describe the roles and I can consistently I can usually describe I sometimes need I often need assistance I have not yet responsibilities of describe the roles and the roles and assistance to describe to describe the roles and provided evidence of employers and employees responsibilities of responsibilities of the roles and responsibilities of this performance task. with respect to the employers and employers and responsibilities of employers and selection and use of PPE employees with respect employees with employers and employees with respect to the selection and use respect to the selection employees with respect to the selection and use of PPE. and use of PPE. to the selection and use of PPE. of PPE. 1.7 select, use and maintain I can consistently I can usually select, I sometimes need I often need assistance I have not yet appropriate PPE for select, use and maintain use and maintain assistance to select, use to select, use and provided evidence of worksite applications appropriate PPE for appropriate PPE for and maintain maintain appropriate this performance task. worksite applications. worksite applications. appropriate PPE for PPE for worksite worksite applications. applications.

74 / CTS, TMT: CKA3900 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 2. describe the use of personal protective equipment (PPE) and safe practices for climbing, lifting, rigging and hoisting in the cook apprenticeship trade 2.1 select, use and maintain I can consistently I can usually select, I sometimes need I often need assistance I have not yet specialized PPE and select, use and maintain use and maintain assistance to select, use to select, use and provided evidence of materials for climbing, specialized PPE and specialized PPE and and maintain maintain specialized this performance task. lifting and load-moving materials for climbing, materials for climbing, specialized PPE and PPE and materials for equipment lifting and load-moving lifting and materials for climbing, climbing, lifting and equipment. load-moving lifting and load-moving load-moving equipment. equipment. equipment. 2.2 describe manual lifting I can consistently I can usually describe I sometimes need I often need assistance I have not yet procedures using correct describe manual lifting manual lifting assistance to describe to describe manual provided evidence of body mechanics procedures using procedures using manual lifting lifting procedures using this performance task. correct body correct body procedures using correct body mechanics. mechanics. mechanics. correct body mechanics. 2.3 describe rigging hardware I can consistently I can usually describe I sometimes need I often need assistance I have not yet and the safety factor describe rigging rigging hardware and assistance to describe to describe rigging provided evidence of associated with each item hardware and the safety the safety factor rigging hardware and hardware and the safety this performance task. factor associated with associated with each the safety factor factor associated with each item. item. associated with each each item. item. 2.4 select the correct I can consistently select I can usually select the I sometimes need I often need assistance I have not yet equipment for rigging the correct equipment correct equipment for assistance to select the to select the correct provided evidence of typical loads for rigging typical rigging typical loads. correct equipment for equipment for rigging this performance task. loads. rigging typical loads. typical loads. 2.5 describe hoisting and I can consistently I can usually describe I sometimes need I often need assistance I have not yet load-moving procedures describe hoisting and hoisting and assistance to describe to describe hoisting and provided evidence of load-moving load-moving hoisting and load-moving this performance task. procedures. procedures. load-moving procedures. procedures.

Cook Apprenticeship Assessment CTS, TMT: CKA3900 / 75 © Alberta Education, Alberta, Canada 2015 3. describe the safety practices for hazardous materials and fire protection in the cook apprenticeship trade 3.1 describe the roles, I can consistently I can usually describe I sometimes need I often need assistance I have not yet responsibilities, features describe the roles, the roles, assistance to describe to describe the roles, provided evidence of and practices related to the responsibilities, features responsibilities, the roles, responsibilities, features this performance task. Workplace Hazardous and practices related to features and practices responsibilities, features and practices related to Materials Information the Workplace related to the and practices related to the Workplace Hazardous Materials Workplace Hazardous the Workplace Hazardous Materials System (WHMIS) Information System Materials Information Hazardous Materials Information System program (WHMIS) program. System (WHMIS) Information System (WHMIS) program. program. (WHMIS) program. 3.2 describe the three key I can consistently I can usually describe I sometimes need I often need assistance I have not yet elements of WHMIS describe the three key the three key elements assistance to describe to describe the three provided evidence of elements of WHMIS. of WHMIS. the three key elements key elements of this performance task. of WHMIS. WHMIS. 3.3 describe handling, storage I can consistently I can usually describe I sometimes need I often need assistance I have not yet and transportation describe handling, handling, storage and assistance to describe to describe handling, provided evidence of procedures when dealing storage and transportation handling, storage and storage and this performance task. with hazardous materials transportation procedures when transportation transportation procedures when dealing with procedures when procedures when dealing with hazardous hazardous materials. dealing with hazardous dealing with hazardous materials. materials. materials. 3.4 describe safe venting I can consistently I can usually describe I sometimes need I often need assistance I have not yet procedures when working describe safe venting safe venting assistance to describe to describe safe venting provided evidence of with hazardous materials procedures when procedures when safe venting procedures procedures when this performance task. working with hazardous working with when working with working with hazardous materials. hazardous materials. hazardous materials. materials. 3.5 describe fire hazards, I can consistently I can usually describe I sometimes need I often need assistance I have not yet classes, procedures and describe fire hazards, fire hazards, classes, assistance to describe to describe fire hazards, provided evidence of equipment related to fire classes, procedures and procedures and fire hazards, classes, classes, procedures and this performance task. protection equipment related to equipment related to procedures and equipment related to fire protection. fire protection. equipment related to fire protection. fire protection.

76 / CTS, TMT: CKA3900 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 4. demonstrate professionalism in the kitchen 4.1 describe the I can consistently I can usually describe I sometimes need I often need assistance I have not yet responsibilities of the describe the the responsibilities of assistance to describe to describe the provided evidence of liaison officer responsibilities of the the liaison officer. the responsibilities of responsibilities of the this performance task. liaison officer. the liaison officer. liaison officer. 4.2 describe the standards for I can consistently I can usually describe I sometimes need I often need assistance I have not yet dress code in the cook describe the standards the standards for dress assistance to describe to describe the provided evidence of trade for dress code in the code in the cook trade. the standards for dress standards for dress code this performance task. cook trade. code in the cook trade. in the cook trade. 4.3 describe house policy I can consistently I can usually describe I sometimes need I often need assistance I have not yet expectations in the describe house policy house policy assistance to describe to describe house policy provided evidence of workplace expectations in the expectations in the house policy expectations in the this performance task. workplace. workplace. expectations in the workplace. workplace. 4.4 describe professionalism I can consistently I can usually describe I sometimes need I often need assistance I have not yet in the cook trade describe professionalism in the assistance to describe to describe provided evidence of professionalism in the cook trade. professionalism in the professionalism in the this performance task. cook trade. cook trade. cook trade. 4.5 use appropriate study I can consistently use I can usually use I sometimes need I often need assistance I have not yet methods appropriate study appropriate study assistance to use to use appropriate study provided evidence of methods. methods. appropriate study methods. this performance task. methods. 4.6 follow standard I can consistently I can usually follow I sometimes need I often need assistance I have not yet emergency procedures follow standard standard emergency assistance to follow to follow standard provided evidence of emergency procedures. procedures. standard emergency emergency procedures. this performance task. procedures.

Cook Apprenticeship Assessment CTS, TMT: CKA3900 / 77 © Alberta Education, Alberta, Canada 2015 5. demonstrate communication skills and workshop safety as they pertain to occupational health and safety standards 5.1 use various types of I can consistently use I can usually use I sometimes need I often need assistance I have not yet communication to provide various types of various types of assistance to use to use various types of provided evidence of trade-related information, communication to communication to various types of communication to this performance task. employing standard terms provide trade-related provide trade-related communication to provide trade-related information, employing information, provide trade-related information, employing standard terms. employing standard information, employing standard terms. terms. standard terms. 5.2 identify key areas of I can consistently I can usually identify I sometimes need I often need assistance I have not yet responsibility that an identify key areas of key areas of assistance to identify to identify key areas of provided evidence of employee has in regards to responsibility that an responsibility that an key areas of responsibility that an this performance task. kitchen and trade safety employee has in regards employee has in responsibility that an employee has in regards to kitchen and trade regards to kitchen and employee has in regards to kitchen and trade safety. trade safety. to kitchen and trade safety. safety. 5.3 explain the correct use of I can consistently I can usually explain I sometimes need I often need assistance I have not yet fire extinguishers and explain the correct use the correct use of fire assistance to explain the to explain the correct provided evidence of explain fire prevention of fire extinguishers extinguishers and correct use of fire use of fire extinguishers this performance task. techniques and explain fire explain fire prevention extinguishers and and explain fire prevention techniques. techniques. explain fire prevention prevention techniques. techniques.

6. demonstrate an understanding of the cook apprenticeship trade and of apprenticeship opportunities that exist by creating a personal career portfolio 6.1 demonstrate an I can consistently I can usually I sometimes need I often need assistance I have not yet understanding of the cook demonstrate an demonstrate an assistance to to demonstrate an provided evidence of apprenticeship trade and understanding of the understanding of the demonstrate an understanding of the this performance task. related job opportunities cook apprenticeship cook apprenticeship understanding of the cook apprenticeship trade and related job trade and related job cook apprenticeship trade and related job opportunities. opportunities. trade and related job opportunities. opportunities.

78 / CTS, TMT: CKA3900 Cook Apprenticeship Assessment 2015 © Alberta Education, Alberta, Canada 6.2 describe what it means to I can consistently I can usually describe I sometimes need I often need assistance I have not yet be an apprentice and describe what it means what it means to be an assistance to describe to describe what it provided evidence of describe requirements for to be an apprentice and apprentice and what it means to be an means to be an this performance task. the employee and describe requirements describe requirements apprentice and describe apprentice and describe employer for the employee and for the employee and requirements for the requirements for the employer. employer. employee and employee and employer. employer. 6.3 refine and present a I can consistently refine I can usually refine I sometimes need I often need assistance I have not yet personal career portfolio, and present a personal and present a personal assistance to refine and to refine and present a provided evidence of showing evidence of career portfolio, career portfolio, present a personal personal career this performance task. strengths and showing evidence of showing evidence of career portfolio, portfolio, showing competencies strengths and strengths and showing evidence of evidence of strengths competencies. competencies. strengths and and competencies. competencies. 6.4 demonstrate knowledge of I can consistently I can usually I sometimes need I often need assistance I have not yet workplace requirements, demonstrate knowledge demonstrate assistance to to demonstrate provided evidence of rights and responsibilities of workplace knowledge of demonstrate knowledge knowledge of this performance task. and relate this knowledge requirements, rights and workplace of workplace workplace to personal career or responsibilities and requirements, rights requirements, rights and requirements, rights and relate this knowledge to and responsibilities responsibilities and responsibilities and employment expectations personal career or and relate this relate this knowledge to relate this knowledge to employment knowledge to personal personal career or personal career or expectations. career or employment employment employment expectations. expectations. expectations. 6.5 outline the educational I can consistently I can usually outline I sometimes need I often need assistance I have not yet requirements to move into outline the educational the educational assistance to outline the to outline the provided evidence of the cook apprenticeship requirements to move requirements to move educational educational this performance task. trade into the cook into the cook requirements to move requirements to move apprenticeship trade. apprenticeship trade. into the cook into the cook apprenticeship trade. apprenticeship trade.