iRubric: Culinary Arts rubric

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Culinary Arts

Cooking Methods and Principles

Rubric Code: B2W27B4

By ChefCowell1

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 9-12

Culinary Arts Cooking Methods and Principles
	Chef Completely Understood all elements and described all in entirety. 4 pts	Sous Chef Understood all but 2 or less concepts and described those in entirety. 3 pts	Line Cook Understood all but 4 or less concepts and described those in entirety. 2 pts	Dishwasher Understood less than 8 principles and missed one or more descriptive criteria. 1 pts
Cooking Method 40 % Method of Heat Transfer Convection, Conduction or Radiation	Chef Identified all of the methods of heat transfer for all of the cooking methods and principles from Chapter 18.	Sous Chef Missed 2, or less, of the methods of heat transfer for all of the cooking methods and principles from Chapter 18.	Line Cook Missed 4, or less of the methods of heat transfer for all of the cooking methods and principles from Chapter 18.	Dishwasher Missed 8, or less, of the methods of heat transfer for all of the cooking methods and principles from Chapter 18.
Cooking Method 30 % Dry Heat, Moist Heat or Combination	Chef Identified all of the Cooking Methods for all of the Principles.	Sous Chef Missed 2, or less, of the Methods for all of the Principles.	Line Cook Missed 4, or less of the Methods for all of the Principles.	Dishwasher Missed 8, or less of the Methods for all of the Principles.
Presentation 15 % Charting of Principle, Heat Transfer, and Cooking Method with 1 clear graphic for each method.	Chef Identified all of the Principles with heat transfer and Cooking Method and used 1 clear graphic for each principle. Graphic depicted the cooking method or method of heat transfer.	Sous Chef Identified all but 2 of the Principles with heat transfer and Cooking Method and used a clear graphic for all but 2. Graphic depicted the cooking method or method of heat transfer.	Line Cook Identified all but 4 of the Principles with heat transfer and Cooking Method and used a clear graphic for all but 2. Graphic depicted the cooking method or method of heat transfer. Graphic was not representative of the method.	Dishwasher Identified all but 8 of the Principles with heat transfer and Cooking Method and used a clear graphic for all but 2. Graphic depicted the cooking method or method of heat transfer. Graphic was not representative of the method.
Visual Appearance 15 % Each Cooking Principle has it's own column identifying method of transfer, cooking method, and graphic for cooking method.	Chef All columns were correct, easily read and accompanied by a graphic that accurately depicted the method of heat transfer.	Sous Chef All columns, except 2 or less, were correct, easily read and accompanied by a graphic that accurately depicted the method of heat transfer.	Line Cook All columns, except 4 or less, were correct, easily read and accompanied by a graphic that accurately depicted the method of heat transfer.	Dishwasher All columns, except 8 or less, were correct, easily read and accompanied by a graphic that accurately depicted the method of heat transfer.

Keywords:

Method/Principle - Method of Heat Transfer - Cooking Method

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