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iRubric: International Cookery Final rubric

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International Cookery Final International Cookery International Cuisine Final Practical Rubric Code: RXX2C5X By dicknixon Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Farm to Fork Final
	need development 3 pts	Good 4 pts	Excellent 5 pts	Comments (N/A)
Dish one 5 pts	need development Course not identifiable Doesn't meet the requirement in terms of region or entree/side Improper flavor profile doneness and presentation	Good Course is identifiable to it's region Flavor profile is consistent with the recipe and generally acceptable perceived taste Course was presented at proper temperature and doneness	Excellent region clearly recognizable and flavor profile is at the highest level Presentation and proper serving temperature evident though out the dish	Comments
dish two 5pts	need development Course not identifiable Doesn't meet the requirement in terms of region or entree/side Improper flavorprofile doneness and presentation	Good Course is identifiable to it's region Flavor profile is consistent with the recipe and generally acceptable perceived taste Course was presented at proper temperature and doneness	Excellent region clearly recognizable and flavor profile is at the highest level Presentation and proper serving temperature evident though out the dish	Comments
Dish three5 pts	need development Course not identifiable Doesn't meet the requirement in terms of region or entree/side Improper flavorprofile doneness and presentation	Good Course is identifiable to it's region Flavor profile is consistent with the recipe and generally acceptable perceived taste Course was presented at proper temperature and doneness	Excellent and flavor profile is at the highest level region clearly recognizable Presentation and proper serving temperature evident though out the dish	Comments
Sanitation/Safety 5 pts	need development Station had opportunities in correct set-up. sanitation issues need address Safety concerns in areas of procedures, call backs Station required "clean as you go"	Good Station set up and uniform meet standard Proper hand washing and station maintenance at an acceptable level Proper etiquette and emphasis on general kitchen safety followed	Excellent Uniform and station set up impeccable Teamwork, clean as go and proper hygiene 100% All safety practices and safe food handling followed throughout practical	Comments
Technique 5 pts	need development sloppy execution poor knife cuts improper temperature control Mise en place shoddy poorly planned	Good Organized mise en place Knife cuts mostly even and correct Timing on dishes fairly consistent for service	Excellent Knife cuts and execution at a high standard Each dish executed with timing and proper temperature seasoning and visual appeal at a high standard	Comments