iRubric: Favourite Recipe rubric

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Favourite Recipe

This recipe will be included in our class cookbook. Each student needs to submit a recipe from their culture. They need to explain why this recipe is from their culture.

Rubric Code: CX4XB79

By eburke1

Ready to use

Public Rubric

Subject: (General)

Type: Presentation

Grade Levels: 9-12

Cookbook Recipe
	Poor 5 pts	Fair 10 pts	Good 15 pts	Excellent 20 pts
Recipe choice	Poor There is no title to the recipe	Fair Title is there but included with the ingredients	Good Title is clearly stated, easy to read	Excellent Title is at top and centre of page and is in bold.
Ingredients	Poor 5 or more ingredients are missing from the list. 5 or more measurements are not included.	Fair 2 - 4 ingredients are missing from the list. <BR> 2 - 4 measurements are missing as well.	Good All of the ingredients are listed clearly. All of the measurements are included for each ingredient.	Excellent Ingredient title is listed and all ingredients are clearly listed. All the measurements are included for each ingredient and are clearly stated.
Cooking Steps/Directions	Poor The procedure is difficult to understand, is not feasible for production service.	Fair Direction require additional discussion about procedures.	Good They are easy to follow and are in a easy to follow format.	Excellent All the steps are clearly stated and numbered in sequence.
Explanation for choosing the recipe	Poor The explanation lacks detail. It is only one sentence long.	Fair The explanation lacks reasoning why this recipe fulfills a need for CJUSD students. It is only two sentences long.	Good The explanation is clear; the student included why this recipe fulfills a need for CJUSD students.. The explanation is at least three sentences long.	Excellent The explanation is clear; the student included why this recipe fulfills a need for CJUSD students.. Visuals/pictures included.
Reference/ work cited	Poor There is no site reference from where the recipe was chosen.	Fair The reference was stated but included in the directions of the recipe.	Good The reference is clearly stated at the bottom of the page.	Excellent More than one reference is included at the bottom of the page or under the picture.
Costing	Poor No costing information is presented. Cost is 200% of cost maximum	Fair Partial cost information for each ingredient. Actual cost is 100% over cost maximum.	Good Most ingredients have actual costs. Costs are 20% over maximum.	Excellent All ingredients have actual costs. Costs are within the maximum allowed.
Participation	Poor Participation is less than 40% of average.	Fair Participation is within 10% of average.	Good Participation has increased by 20% over the average.	Excellent Participation has increased more than 20% of the average.
Customer Satisfaction	Poor 30% or less of surveyed customers are overall satisfied.	Fair 50% of customers surveyed are satisfied overall.	Good 75% of customers surveyed are satisfied overall.	Excellent More than 75% of customers surveyed are satisfied overall.

Subjects:

(General)

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