iRubric: CA 141, Advanced Restaurant Practices I rubric

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CA 141, Advanced Restaurant Practices I CA 141, Advanced Restaurant Practices I Students recognize & indentify all procedures for meat, fish & poultry entrees. Students will demonstrate good practice methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques. Rubric Code: FXX97CC By Jlangemann Draft Public Rubric Subject: Vocational Type: Assignment Grade Levels: 6-8, 9-12, Undergraduate

Food production Daily assignments
	Poor 1 pts	Fair 2 pts	Good 3 pts
Mise en place: Student assembles food items and equipment at the beginning the laboratory	Poor Non organization for assembling / setting up materials.	Fair Fair to partial assembly of materials	Good Complete assembly for setting-up materials.
Performance Equipment set-up and uniform in compliance to industry standards. Illustrating motivation and learning.	Poor Non-motivational, excessive tardies and absences. No mental and physical stamina.	Fair Motivational standards minimal. Tardies and absences at a medium. Mental and physical stamina average.	Good Exceptional motivational skills. Eagerness to learn. Physical and mental staminal exceptional.
Preparation Proper temperatures & portion control to standards. Design of flavors, textures and colors. Well calculated portions.	Poor Food items not properly guaged for temperature control. Portion control not conforming to number of guests.	Fair Food items for temperature control guaged on an average level. Portion control are formulated on an average level.	Good Food items properly guaged fpr temperature control. Portion control accurately measured & conforming to number of guests.
Fabrication Meat, Poultry & Seafood	Poor Unsatisfactory applications to fabrication of all proteins	Fair Satisfactory applications to meat, poultry & seafood fabrications	Good Develops good applications to meat, poultry & seafood procedures.