Skills verses finished product
In culinary education, teaching skills is often misunderstood with a finished product. Students often look at the finished plate and assume the task is completed. when asked to reproduce the same skill with another product they are not able to do so.
The resolve to this is to create a rubric that heavily evaluates the skills rather than the finished product. The students are then asked to identify 3 different preparations that they can produce using the taught skill. In culinary education, skills are portable and can be used in any form if understood properly.
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