iRubric: Food/Nutrition Lab Assessment Rubric Breakfast1

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Food/Nutrition Lab Assessment Rubric Breakfast1

Farm to Fork final rubric

General rubric utilized for weekly culinary arts cooking labs and test kitchens

Rubric Code: CA6AA9

By dicknixon

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: Undergraduate

Weekly kitchen Lab Compentcy nutrition breakfest cookery
	needs development 3 pts	Good 4 pts	Excellent 5 pts	comments (N/A)
Preparation and Techniques 5 points	needs development Student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.	Good Student only completed "mise en place" of either food or equipement<BR> Student used some of the demonstrated techniques. Did not pay attention to details.	Excellent Student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. Student paid attention to details	comments
Flavor profile 10 points	needs development Food was bland, lacked seasoning doneness was off the mark. Didn't follow objective providing a healthy breakfest. Incorporated ingredients that deviate heathly choice breakfest	Good Food had adequate flavoring and doneness. prepared as directed through recipe. Ingredients represent healthy options with only slight variations or opportunities.	Excellent Food was flavorful . doneness was on the mark. Correct serving temperature and appealing to all senses Menu was consistant with objective of a healthy breakfest. Plate presentation was appealing and well constructed	comments
Safety and sanitation 5 points	needs development 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.	Good 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.	Excellent Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.	comments
Nutritional Information 5 points	needs development Did not provide required information on Final Practical	Good information provided with most nutritional data verified	Excellent complete and accurate nutritional information provided	comments
creativity 5 points	needs development recipes where simplistic and uninspired. Plate presentation and eye appeal were lacking	Good recipes showed originality and thoughtfulness. Some interesting twist added	Excellent inspired recipe choice designed to push limits in skill and complexity. Visually appealing Incorprates vision and stlye	comments