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iRubric: Culinary Arts 111 rubric

iRubric: Culinary Arts 111 rubric

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Culinary Arts 111 
Culinary Arts 111
Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills and basic culinary preparation
Rubric Code: S539C4
By salday
Draft
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: Undergraduate

Powered by iRubric Culinary Arts 111
  Poor

1 pts

Fair

2 pts

Good

3 pts

Sanitation & Safety

Poor

Safety rules are not recognized.Safe food handling techniques are not practiced
Fair

Safety rules and safe food handling techniques are sometimes observed
Good

Safety rules and techniques are continually practiced. all food products are safely handled.
Tool/Equipment Identification

Poor

Can not identify common kitchen tools and equipment. can not operate equipment without assistance
Fair

Can identify most common kitchen tools and equipment. can operate equipment with little to no assistance
Good

Can identify all common tools and equipment. can operate equipment without assistance
Weights,Measures,Recipe conversions

Poor

Can not interpret basic math concepts of addition, subtraction, multiplication and division that apply to recipe conversions. can not utilize weights and measures with accuracy
Fair

Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy
Good

Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Sauce Identification & Preparation

Poor

Can not identify mother sauces or small sauces
Fair

Can identify most mother sauces and some small sauces. can prepare sauces with some adjustments
Good

Can identify all 5 mother sauces and at least 2 small sauces. can prepare sauces with little to no adjustments
Cooking Techniques

Poor

Can not list fundemental cooking techniques. can not demonstrate any cooking technique
Fair

Can list most fundemental cooking techniques and can demonstrate some cooking techniques according to demonstration
Good

Can list all fundemental cooking techniques and can demonstrate most cooking techniques with a high degree of competency
Cold Sauce Preparation

Poor

Can not create either temporary or permanent emulsions
Fair

Can create temorary and permanent emulsions with some difficulty or can create after more than one attempt
Good

Can create temporary and permanent emulsions without difficulty on first attempt.
Vegetable Cookery

Poor

Can not apply varied cooking techniques to vegetables. Can not identify vegetable groups
Fair

Can apply cooking techniques to most vegetables and can identify vegetables by group/category
Good

Can apply cooking techniques to most most vegetables and identify vegetables by both group and individually
Basics of Baking

Poor

Can not interpret baking recipes with accuracy. can not identify various baking methods of preparation
Fair

Can interpret most baking recipes with accuracy. can identify most baking methods of preparation with competency
Good

Can interpret baking recipes with accuracy. identifies baking methods of preparation with competency.
Soup Preparation

Poor

Can not identify categories of soup. can not prepare soups with proficiency.can not prepare soups according to standarized recipes
Fair

Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes
Good

Can identify all soup categories and prepare soups with profiency. Soups are proper consistency and temperature




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