Technique diagnosis
Identify symptoms, separate plausible causes, choose evidence and corrective action.
Assessment studio
Prove judgment, not completion.
Model answers, calculations, technique diagnosis, sensory comparison and service scenarios replace empty note fields as the definition of learning.
Assessment types
Working calculations
Yield, dilution, proof, salinity, scaling, food cost and recovery.
Sensory calibration
Blind comparisons, defect recognition and target matching.
Service simulation
Rush load, holding degradation, prep shortage and equipment recovery.
Capstone: improve one real dish, beverage or system and document formula, mechanism, working numbers, sensory target, failure modes, service plan, economics and post-service revision.
Related room craft: Bartender Academy & beverage-service craft
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