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iRubric: Culinary Practical Newark Vocational 2021 rubric
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Culinary Practical Newark Vocational 2021
Culinary Arts competition Rubric Chef Barry and Amibile
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Rubric Code:
C22695X
By
pastathymes
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
9-12
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Weekly kitchen Lab
Poor
15 pts
Fair
20 pts
Good
25 pts
Preparation and Techniques
Poor
Students did not have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Fair
The group did not complete "mise en place equipement
Student used some of the demonstrated techniques. Did not pay attention to details.
Good
The group had good "mise en place". Student used the demonstrated techniques for food preparation during end of the year event
Student paid attention to details
Cooperation/Clean up
Poor
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Left the school without cleaning up
Fair
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Did some clean up but left before it was complete.
Good
Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks. Cleaned up after event without complaining until the end.
Safety and sanitation
Poor
Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair
Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the event.
Student followed safe food handling procedures.
appearance (food and decorations)
Poor
Product failed or needed much improvement in appearance, texture and/or flavor.Food and decorations did not look festive.
Fair
Good appearance, flavor, texture. some improvement. Food and decorations were ok needed more attention to detail.
Good
Excellent appearance, flavor, texture. Food had a nice eye appeal. The event was well set up and looked great very festive.
Keywords:
Chef Johnson and chef Sean Rubric
Subjects:
Vocational
(General)
Types:
Project
Assignment
(Other)
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