ASSESSMENT !!!!!!

Without question this is the most feared vocabulary on any LCB campus. Loosely translated it can mean; reality check, moment of truth or judgment day. For every course there are 2 Assessments, one for Theory & another for Practical.

Theory is a written exam that covers a wide spectrum from occupational hazards to kitchen storage on the one hand, and everything to do with cooking or baking on the other. One really has to study for it, you simplay cannot 'wing it'. If one fails Theory, you fail the course, period.

Practical is a serious proposition, played out in a professional manner. It is open book ie we can bring our recipes but we are all on our own. There is no talking, no asking questions, no peering your benchmates - just as well, we are told, in case the bloke next to you is doing the 'wrong thing'. Our Chefs will move around the kitchen to grade us on mise en place, on work flow, on bench work, on cleaniness, on timing, on techniques etc which, as discreet as they are, is still hair-raising. I just had one this morning on Cuisine which I will describe in the next blog. Marking on taste, standards, garnish & overall presentation is the job of the Chief Executive @ LCB, plus 'Guest Examiners/Chefs' from industry. Each student is given a number, even one on our back like a ballroom dance contest. Our plates are neatly paraded at the front against our number, on a snow white table cloth as the Examiners 'do their thing'. BTW we noticed every item on the plate is cut up and tasted. At the end we receive 2 sets of grades on every item presented. I felt totally naked, there is no hiding at Practical Asseesment.

The stress of taking both Courses is amplified at Assessment Week. I already had the Patisserie Theory last week. Today is Cuisine Practical, tomorrow is Cuisine Theory, Wed is another Theory Exam on non-cooking lectures eg health, safety, workplace, communication, diversity, team work etc. As long as you can name them, they will be on the syllabus. This is followed by my Archilles Heel - Patisserie Assessment - 3 consecutive days Thu/Fri/Sat - yes, 3 days, on key basic products we learned in Puff Pastry, Choux Paste & Sweet Short Paste. It is nerve wrecking, to say the least.

Family & Friends, help me ... say a prayer ... so Tang-Can-Cook this week!