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iRubric: Soup Lab rubric

iRubric: Soup Lab rubric

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Soup Lab 
Culinary Arts II III
Workplace Safety, Safe Food Handling, Weights Measures and Recipes, Knife Skills, Professionalism, Cooking Techniques, Sold Sauce, Sauce ID, Vegetable Cookery Soup Cookery
Rubric Code: EX9CC23
By ChefAnthony84
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Culinary Arts Sophomore Orientation
200 %
  Meets Standard

5 pts

In Progress

3 pts

Improvement Necessary

1 pts

Sanitation & Safety
30 pts

Please make sure to add notes and remember the 3 Strike Rule
Meets Standard

Safety rules and techniques are continually practiced. All food products are safely handled.
In Progress

Safety rules and safe food handling techniques are sometimes observed.
Improvement Necessary

Safety rules are not recognized. Safe food handling techniques are not practiced.

Three Strikes permitted before students is stopped for safety concerns.

Student will retry after reteaching of safety protocols
Time Management & Organization
30 pts

Meets Standard

Read and clearly followed recipe directions before beginning. And used proper procedures for "mise en place" (collected all equipment/ingredients before beginning) and assigned tasks accordingly
In Progress

Read & intermittently followed the recipe during
preparation. Tasks not assigned evenly and collected some of the equipment and ingredients
Improvement Necessary

Did not always use recipe nor were assigned tasks completed and had difficulty with equipment or ingredient collection
Tool/Equipment Identification
10 pts

Please make sure to add notes and remember the 3 Strike Rule
Meets Standard

Can identify all common tools and equipment. Can operate equipment without assistance.
In Progress

Can identify most common kitchen tools and equipment. Can operate equipment with little to no assistance.
Improvement Necessary

Can not identify common kitchen tools and equipment. Can not operate equipment without assistance.

Three Strikes permitted before students is stopped for safety concerns.

Student will retry after reteaching of safety protocols
Professionalism/Discipline
10 pts

Meets Standard

Complete uniform and is clean and wrinkle free. Is prepared with notebook, pencil or pen. Is helpful and respectful of lab, team members, and or chef instructor.
In Progress

Uniform is unavailable or incomplete once per week. Is not disruptive or disrespectful to team, lab and/or chef instructor.
Improvement Necessary

Uniform is incomplete, dirty, wrinkled or unavailable 2+ times per week. Socially talks during lab time and is disruptive. Does not show respect to lab, team members, and/or chef instructor.
Recipe Comprehension
20 pts

Meets Standard

Can interpret all basic and advanced recipe concepts within the recipe. Can correctly measure with complete confidence.
In Progress

Can interpret some basic recipe concepts within the recipe. Struggles with measuring some recipe ingredients.
Improvement Necessary

Cannot interpret any basic recipe concepts within the recipe. Cannot correctly measure.
Knife Skills & Safety
20 pts

Please make sure to add notes and remember the 3 Strike Rule
Meets Standard

Student used proper procedures while knife handling and safety, was cognizant of all instructions given; knife cuts are proficient.
In Progress

Student attempted to use proper procedures and guidelines for safe food and knife handling, and proper "mise en place", but did not completely follow chef's instructions. Knife cuts are not always correct.
Improvement Necessary

Student did not use proper food handling or preparation techniques; did not follow safe knife handling rules, improper "mise en place" procedures for food and equipment.

Three Strikes permitted before students is stopped for safety concerns.

Student will retry after reteaching of safety protocols
Cooking Techniques
20 pts

Meets Standard

Used correct cooking techniques and can demonstrated safe cooking practices with a high degree of competency with no assistance.
In Progress

Can perform some cooking techniques and demonstrated basic safe cooking practices with some assistance.
Improvement Necessary

Used incorrect cooking techniques and could not demonstrate safe cooking practices.

Three Strikes permitted before students is stopped for safety concerns.

Student will retry after reteaching of safety protocols
Sauce or Stock Preparation
10 pts

Meets Standard

Can create temporary and permanent emulsions without difficulty on first attempt. Nape consistency achieved.

Can create a basic white or brown stock without difficulty on first attempt.
In Progress

Can create temporary and permanent emulsions with some difficulty or can create after more than one attempt.

Can create basic white or brown stock with some difficulty or can create after more than one attempt.
Improvement Necessary

Can not create white or brown stock.
Vegetable Cookery
20 pts

Meets Standard

Can apply cooking techniques to vegetables and identify vegetables.
In Progress

Can apply cooking techniques to most vegetables and can identify most vegetables.
Improvement Necessary

Can not apply varied cooking techniques to vegetables. Can not identify vegetables.
Soup Preparation
20 pts

Please place a "check mark" or "x" next to line items that apply. Remember to include notes
Meets Standard

Soup IS prepared properly:
Correct Temp
All ingredients included from recipe
All ingredients prepared correctly
Plate Presentation w/ Garnish
Flavor profile is pleasant
Seasoned well
In Progress

Soup is SOMEWHAT prepared properly:
Correct Temp
All ingredients included from recipe
All ingredients prepared correctly
Plate Presentation w/ Garnish
Flavor profile is pleasant
Seasoned well
Improvement Necessary

Soup is NOT prepared properly:
Correct Temp
All ingredients included from recipe
All ingredients prepared correctly
Plate Presentation w/ Garnish
Flavor profile is pleasant
Seasoned well




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