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iRubric: STANDARDIZING RECIPES AND PLATE DESIGN rubric

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STANDARDIZING RECIPES AND PLATE DESIGN Creating plate layout & Standardized Recipes STUDENTS WILL BE REQUIRED TO STANDARDIZE ALL RECIPES TO 2 PORTIONS AND 10 PORTIONS. THEN THEY MUST DRAW THEIR PLATE DESIGN, LISTING ALL COMPONENTS AND GARNISHES Rubric Code: XX56AB7 By AJYurek Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

RECIPES AND PLATE DESIGNS
	EXCELLENT 45 pts	GOOD 3 pts	FAIR 2 pts	POOR 1 pts
Recipe Format	EXCELLENT Recipe template is followed. Student included all step-by-step procedure, number the steps, listed categories and included all of the requirements.	GOOD Recipe template is followed. Student included most standardized recipe components. Minor writing and spelling errors were found.	FAIR Recipe template is followed, but has errors. Student is missing required components. Some difficulty with grammar and spelling. Needs improvement.	POOR Recipe template is not followed. Student did not include proper format. Missing components per instructors direction. Many items were mispelled and lack of progress and understanding.
Plate Drawings	EXCELLENT Three drawings are included. Title of dish is named, components are listed. Diagram is professionally layed out.	GOOD Drawing is not concrete. Some items do not follow clear layout for replication. Little or no changes will be needed for the drawings. Diagram is labled.	FAIR The drawing is somewhat interesting to look at. The food items are not drawn clear enough to easily follow for staff members to recreate.. Diagram is labled	POOR The drawing lacks professionalism. The food items are not drawn clearly and not labeled to allow staff members to recreate.
Standardized Recipes	EXCELLENT It includes all necessary categories of information. Categories included recipe yield, equipment, prep time, cook time, food safety and equipment, ingredients, # steps. All information was clear and easilty understood.	GOOD The recipes are generally reflective of what the kitchen needs in order to maintain consistency. It is legible and easy to follow.	FAIR The recipes are somewhat reflective of what the kitchen needs in order to maintain consistency. It is somewhat legible and easy to follow.	POOR The recipes are not reflective of what a menu in space would look like. It is not very legible or easy to follow.
Sources	EXCELLENT The student properly cites all sources in body of text.	GOOD The student cites all sources but with some errors.	FAIR The student cites most of the sources in the homework. Most of the work is paraphrased and unchanged.	POOR The student is stealing someone elses work. Few or no sources were listed.