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iRubric: Culinary Arts rubric

iRubric: Culinary Arts rubric

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Culinary Arts 
Culinary Arts
Cooking Methods and Principles
Rubric Code: B2W27B4
By ChefCowell1
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric 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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