Before I came to school here I was always curious about how the tests and practicals at The Culinary Institute of America were administered. Baking and Pastry students have quizzes, tests, and a final exam in each class, but only two practicals throughout the entire program. The first practical is taken right before leaving for externship,and it is a deciding factor on being able to continue to externship. The 2nd practical is taken before continuing on to specialty baking and working in the restaurants. Each practical consists of making 3 products. If you fail one product, you retake just that product. If you fail two or more you must retake the entire practical. Not only does failing result in the chance of setting you back in graduating, but you also have to pay a pretty hefty fine.
Over a 2 day, 6 hour span (3 hours each day) I must produce a raspberry mousse cake, Grand Marnier truffles, and three loaves of Challah.
General grading is as follows:
- Produce and present the required amount of each
product as specified in this document.
- Prepare all items without assistance from colleagues
- Demonstrate professionalism at all times including
techniques, sanitation, organization and personal demeanor.
- Complete all items within the allotted time.
- Present all items as per the specifications for each
Organization is key to passing this practical. To prepare myself, I have put together a binder of all of my formulas, grading criteria, and other helpful tips and hints that can get me through this practical without any problems. I have posted below the evaluation criteria for each product required. It is very detailed!
Grand Marnier Truffles
Raspberry Mousse Cake
2 six braid loaves and 1 four braid loaf
I have practiced the techniques to make each one of these products hundreds of times and shouldn't be nervous at all... Unfortunately that is not the case! I'm sure I will be a bundle of nerves in a few days, but I'm hopeful that I will succeed. Wish me luck!