This chart is intended for use in documenting the fact that a student participating in a culinary arts program has achieved the performance standards specified in the Missouri Competency Profile for culinary arts. The chart includes space for recording basic student and instructor information and the student's on-the-job training and work experience. Provided next are 16 checklists for use in rating the student with respect to a total of 185 competencies in the following 16 areas: orientation, professionalism, sanitation, flow of food through the operation, clean and sanitary facilities and equipment, sanitation management, accident prevention and crisis management, tools and equipment, receipt and storage of goods, nutrition, food classification and menu etiquette, food preparation, front-of-house duties, banquet/catering, food service cost control and management, and leadership. Also included are three checklists on which the student can be rated with regard to the following three groups of employability competencies: personal characteristics, job-seeking techniques, and entrepreneurship awareness. (MN)