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iRubric: International Cookery rubric

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International Cookery Stocks and Sauces practical #1 International cooking Practical 1 Rubric Code: PC695C By dicknixon Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

CA111 Knife Skills Test
	need development 3 pts	Good 4 pts	Excellent 5 pts	Comments (N/A)
Humus/pita bread 5 pts	need development Humus too thick, too thin pita bread not cooked properly doughy inside burnt flalor profile off	Good Humus consistency good Flavor profile good with few opportunities pita bread cooked properly with few opportunities	Excellent Humus consistency and flavor are on point pita bread cooked perfect, nice defined pocket	Comments
Spanish Omelet 5pts	need development omelet burnt on bottom ,top or both raw in the middle lacks proper shape and consistency onion and potatoes improperly cooked	Good Omelet is properly cooked with few opportunities onions and potato proper doneness eggs not runny or rubberery	Excellent Omelet cooked properly eggs on point doneness good shape and consistancy of finished product	Comments
Chicken apricot tagine 5 pts	need development chicken under/over cooked seasonings off point overall doneness and presentation incorrect	Good overall doneness and presentation good seasoning good with few opportunities served at correct temperature	Excellent Presentation, doneness and seasoning on point served at correct temperature	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 meets standards. Sanitaion procedures followed through course of practical with minimal opportunities. Student followed most safety procedures and showed awareness to clean as you go	Excellent Station set up spot on. All neccesary sanitaion practices demonstarted throughout practical Staion remained text book clean before, during and after exercise	Comments