cc_Art culinaire_12e_Mettre à l’essaiRelever des sources de rétroaction et y faire appelEmployer une procédure d’essai adéquate pour l’évaluation d’un mets, d’une technique ou d’une compétenceTirer des leçons des résultats des essais e

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Subject
Culinary Arts
Grade
12 année
Curricular Competency Group
Applied Design
Curricular Competency
Testing
  • Identify and communicate with sources of feedback
  • Use an appropriate test to determine the success of the dish, technique, or skill
  • Apply testing results and critiques to make appropriate changes
Elaboration
may include First Nations, Métis,  or Inuit community members; keepers of other traditional cultural knowledge and approaches; peers, consumers, and culinary experts
considering the conditions of the task and the number of trials
keywords
sources of feedback
appropriate test