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iRubric: Final Project Culinary Arts rubric

iRubric: Final Project Culinary Arts rubric

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Final Project Culinary Arts 
Cupcake Wars 1st Round
This rubric is a student individual assessment of food products planned, executed and presented. The scoring will be utilized as a skills and leadership assessment.
Rubric Code: YX336AW
By cbachtell
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Competition Assessment
  Professional

4 pts

Practitioner

3 pts

Novice

2 pts

Beginner

1 pts

Flavor & Texture
20 pts

Flavors are balanced properly and ready to eat. Texture is correct.
Professional

- Flavor is an
excellent example of
expected flavors and
beyond.
-Full of flavor
-Ingredients were
well blended
-Moisture is perfect
Practitioner

-Flavors were good. Flavors represented what was describe, but it needs something.
-The texture is almost correct.
Novice

-Overcooked or
undercooked.
-Not perfect in
texture or flavor.
Beginner

Texture showed evidence completely missing expectations.
Creativity/Difficulty
20 pts

goes beyond the norm.
Professional

The student"stepped out of box" but with appropriate, exciting results.

More than one food item was presented.
Practitioner

The student showed some creativity and difficulty in techniques, ingredients, & design.
Novice

The food was "the usual" of what you might expect from description
Beginner

No creativity.
Mise en Place
20 pts

Mise en Place was excellent. Sanitation standards were met
Professional

Met the highest of expections for professional look, behavior, and sanitation procedures.

Station was left perfect.
Practitioner

Met the basic standards.
Novice

Fell short of meeting the basic standards. Uniform was unkept, hair not restrained.

Station was incomplete at end of day.

Presented with gloves.
Beginner

Unsafe standards.
Professionalism
20 pts

Knowledge of dish's ingredients and cooking techniches
Professional

-Introduced team andmembers. and dish being presented.
-Correctly and concisely explained the dish.
-Was able to answer all questions about ingredients and techniques
Practitioner

-Did a fair introduction
-Had most of the information correct in explaining their dish.
-Answered most of the questions correctly.
Novice

-Forgot about introduction but recovered
-Knew a bit about their dish.
-Tried to answer questions asked.
Beginner

Didn't know their recipe or techniques or bother to explain it.
Presentation
20 pts

Student presented their dish "restaurant ready"
"The eye eats first"
Professional

Garnish and presentation was outstanding. Plating and set up was complete with silverware napkin and extras
Practitioner

Garnish and presentation was well done. Presentation was complete with silverware and napkins
Novice

Garnish didn't "fit the dish" but was there. Some things were missing with presentation and set up.
Beginner

No garnish or many things were missing in presentation.






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