iRubric: CULINARY ARTS - MID TERM RECIPE ASSESSMENT rubric

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CULINARY ARTS - MID TERM RECIPE ASSESSMENT

Cooking Class Rubric

Rubric Code: BX2W9X9

By catliz

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

MID TERM
	Poor - NEEDS IMPROVEMENT 1 pts	Fair-BASIC 2 pts	Good-DISTINGUISED 3 pts
Working Collabortively Team Effort - participation, communication iniative	Poor - NEEDS IMPROVEMENT One chef did most of the work preparing and cooking recipe.	Fair-BASIC One or two students did most of the work preparing and cooking recipe.	Good-DISTINGUISED Each student did their share in the preparation and cooking recipe.
Measurements and Equipemnt Accurate measuring, proper equipment, following directions.	Poor - NEEDS IMPROVEMENT Students only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair-BASIC Students worked together but did not have ingredients or equipment ready for Chef 1 to execute the cooking stage.	Good-DISTINGUISED Students demonstrated a willingness to complete all tasks in measuring and proper use equjipment
Recipe Servings 4, original, typed and in sequence order.	Poor - NEEDS IMPROVEMENT Student did not have servings, and recipe was not typed, and a cut 'n paste version submitted from another author.	Fair-BASIC Recipe was submitted, correct serving size, but cut 'n paste version submitted from another author.	Good-DISTINGUISED Correct servings, typed and sequence order.
Recipe Steps All students ready over the recipe, and were familiar with each sequential step.	Poor - NEEDS IMPROVEMENT Students were not prepared with their chef assignment responsibility and valuable time was used to go over the recipe.	Fair-BASIC Students were familiar with recipe, but were a bit confused on chef assignment responsibilities.	Good-DISTINGUISED Students were prepared and were familiar with recipe and chef assignment responsibilities.
Two Hour Time Fame Recipe completed within two hour time frame, and twenty minutes was alloted for teacher tasting evaluation.	Poor - NEEDS IMPROVEMENT Recipe was not completed within the two hour time frame.	Fair-BASIC Recipe was completed within two hour, but twenty minutes was not allotted for teacher tasting evaluation	Good-DISTINGUISED Recipe was completed within two hours and twenty minutes was allotted for teacher tasting evaluation.
Presentation Recipe is eye appealing and correct temperature	Poor - NEEDS IMPROVEMENT Recipe is not served at proper temperature; also served without plate and/or bowl, or proper serving utensils.	Fair-BASIC Recipe is served at proper temperature, but missing plate and/or bowl or proper serving utensils.	Good-DISTINGUISED Recipe is served at proper temperature and served in a plate or bowl with proper serving utensils.
Taste Recipe has correct proportion of ingredients.	Poor - NEEDS IMPROVEMENT Recipe is has too much salt, or spice.	Fair-BASIC Recipe has either too much salt or too much spice.	Good-DISTINGUISED Recipe has correct amount of seasoning.
Safety & Sanitation Hair, sleeves, wax paper. All personal belongings under table, or on window sill.	Poor - NEEDS IMPROVEMENT None of the safety guidelines were performed.	Fair-BASIC Hair back, sleeves were rolled up, but no wax paper and personal belongings were on prep table.	Good-DISTINGUISED All safety & sanitation guidelines were performed.
Clean-Up Table, pots, bowls and utensils were washed, dried and returned to their designated area.	Poor - NEEDS IMPROVEMENT Table, pots, bowls and utensils were not washed or not washed and dried properly and not returned to their proper designated area.	Fair-BASIC Table clean, but only some of the pots, bowls and utensils were returned to their designated area.	Good-DISTINGUISED Table clean and all pots, bowls and utensils were returned to designated area.
Sinks Wiped Three sinks, drained, wiped clean, and no food particles in drain.	Poor - NEEDS IMPROVEMENT Sinks were not drained, wiped clean; food was left in sink.	Fair-BASIC Not all sinks were drained, wiped clean and food was also in drain.	Good-DISTINGUISED All sinks were drained, wiped clean and no food in drain.

Keywords:

cooking, life skills, preparation, cooperation, skill practice, safety, clean up

Subjects:

Vocational

Types:

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