Cooking Practical Testing
I find it extremely difficult to give students practical exams as a culinary instructor. For example, I have to test a student on his ability to make Hollandaise Sauce, and the test may be only the second or third time he has made it. If the sauce is a failure, I have to grade him accordingly - even though he may know the technique. I think this is unfair testing but I'm forced to do it.
Any comments?
Hi Christine- I agree - it often becomes a fine balance between the knowledge of concepts/theory and practical applications. Best wishes for continued success in your teaching career. Susan
It is hard when students understand the technique but are unable to apply it in the given practical. That is why I try to balance practical tests with written, to allow the stong academically incline student a chance to excel in a written format as well.
I don't think practical testing is unfair. In a culinary setting it is the only way to really access if they have mastered the technique.
If a student can't make hollandaise in class how are they going to manage out in the real world of cooking?
I try to remain positive - there are times when even the best students fall apart in a practical.
I encourage my students to go to skills class or come in early and practice.
Sometimes mastering the technique in an unpressured setting is all they need to gain the confidence to succeed in practical exams.
I totally argee Andrea! Now being at a different school with the same curriculum but different layout (no weekly writtenexams or practicals) I feel like my students are at a disadvantage to my old schools students. My students aren't learning the importance of time management when it pertains to practical testing.
I totally agree with the notion that it is up to the student to take the responsiblitiy to practice so they can increase their skill level. We always have them practice their practicals to go over parts that may be challenging and they have the instuctor there to help support them at that time. On the day of the pactical it is up to them to use what they have learned. Grading on effort and not so much perfection is reasonable assessment.
If a student student is only given 1 or 2 chances to make hollandaise prior to testing i will give them another try if they break it dureing a practical provided they can get it in within the exams deadline
I believe after 3 time making the hollandaise and if the instructor enforced homework properly and note taking during instructor's demo the student should'nt have any problem to succeed and the instructor could offer more practice to the student having him taking a skill lab ......
I completely agree with Andrea. Training future Chefs – practical assessment is absolutely paramount! The skill set that they will use in the industry is 90% hands on. We need to know that the student has grasped the concept and is ready to take on the real world challenge. If my students do not do well on a practical I first look in the mirror to make sure I supplied the necessary information and demo they needed to become successful.
andrea. I could not agree more. Practical tests need to be practiced on the students time. We should encourage more practice for students based on what items or skills they are having trouble with. This will allow them to become more comfortable and secure in their skills and knowledge
Hi Andrea- Welcome to ED 103! In a field such as Culinary practical/applications assessment is absolutely necessary. As you mention students may hav "off" days which is why having numerous such assessments will keep it fair. Thanks for your post! Best wishes - Susan
How is practical testing unfair? As an instructor, we lecture, demonstrate and test.
Between demonstrate and test, it is up to the student to practice. We all off days and some products are much more of a challenge than others, but too much hand holding has lead us down the path of a student that doesn't take the initiative to be self reliant or much of an adult in some cases. How can we prepare them for the real world of cooking in a crazy, busy place if they can't pass a practical test?
i agree in this application we need a better assesment to grade thge students Doesn't seem fair to the student to fail them on a skill if it happens to go wrong when you grade them.
Hi Stephen- Welcome to ED 103! I agree with your post. Increasing expectations as your students progress is a very reasonable approach. Best wishes for continued success in your teaching career! Susan
I agree with you Chef but what I do is grade the student accordingly to where they are in the program. I do not feel that students should be graded the same in the earlier foundations classes as they are when they get to the final classes. Their skill set and knowledge level are different and should be graded that way. I always look for the positives when grading so as not to make the student feel defeated.
