iRubric: Chefs for the Day Cooking Contest rubric

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Chefs for the Day Cooking Contest

40-minute mystery ingredients competition. You must use all ingredients in your dish.

Rubric Code: BX4A7W4

By kitchenj

Ready to use

Public Rubric

Subject: Vocational

Type: Presentation

Grade Levels: 9-12, Graduate

Mystery Ingredients Contest
	Apprentice 1 pts	Beginner 2 pts	Sous Chef 3 pts	Chef 4 pts	Master Culinary Chef 5 pts
Creativity/ originality	Apprentice Plain, didn't try to explore their possibilities.	Beginner Spent little time. It was good but nothing special. Surprise ingredient was used.	Sous Chef It is some what different. Put some thought and time into it. Surprise ingredient was used wisely.	Chef It is special. Shows time and effort put in planning.Surprise ingredient was well used.	Master Culinary Chef It's unique. Shows lot of time and effort put in planning. surprise ingredients were creatively used.
Taste	Apprentice Not edible- needs work!	Beginner Average- it was ok but could have been better.	Sous Chef Good flavor- well cooked.	Chef Good balance of flavor.	Master Culinary Chef Excellent flavor - very well cooked.
Presentation	Apprentice Put together quick and sloppy.	Beginner Should have spent more time on this aspect.	Sous Chef Plated well - decorated nicely.	Chef Good presentation with colourful and appropriate deocration.	Master Culinary Chef Very well plated. Excellent decoration with a unique touch.
Adhering to the requirement	Apprentice Managed to use a few of the ingredients.	Beginner Managed to use some of the ingredients.	Sous Chef Managed to use most of the ingredients.	Chef Managed to utilize all the ingredients.	Master Culinary Chef Used all the ingredients for a delicious recipe.
Culinary skills	Apprentice Little or no effort was put into the recipe.	Beginner Recipe was basic with no difficulty.	Sous Chef Recipe was of low difficulty level.	Chef Recipe was of medium difficulty level.	Master Culinary Chef Recipe involved many steps and difficulty level was high.
Texture of the food	Apprentice similar texture food presented.	Beginner two different texture is visible.	Sous Chef Some variation in texture is visible.	Chef Variation in texture is visible which brings about changes in the way food is presented.	Master Culinary Chef A balance of various textured food to increase the taste and aesthetic appeal.
Total Points