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iRubric: Garde Manger rubric

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Garde Manger Garde Manger practical evidence of skills Rubric Code: G239C8B By berardescad Ready to use Public Rubric Subject: (General) Type: (Other) Grade Levels: (none)

garde manger professional skills guideslines
	Poor below standard 1 pts	acceptable meets standard 2 pts	Good exceedsstandard 3 pts
sanitation foods safely of hot and cold foods	Poor considerable sanitation infractions, requiring chef to correct situation to assure safe food.	acceptable May have to self-correct during lab producion. Is aware of rules for safe food handling Keeps a clean and sanitary work area Follows time and tempurature rules for food preparation.	Good Plans work to assure high standards of food safety and sanitation.
presentation and care decorative work and garnishing	Poor Has little to no interest in food presentation and eye appeal. Puts forth minimal effort to learn new skills. Is frustrated if perfection is not gained on first attempt.	acceptable Student applies considerable effort to learn new platter and presentation skill. Attemps to follow methods taught in demos and videos. Is not easily discouraged with difficult tasks.	Good Studnet is willing to learrn new skills and techniques. Offers ideas to improve presentation. Does independant study and practice to refine skills. Is willing to share with others.
cooking Methods Charcuterie and classic Garde manger techniques.	Poor Has little interest in learning about new foods. Has much difficulty with recipes and procedures in the lab, and does not attempt to improve.	acceptable Has an interest and is willng to learn classic skills. Can produce assigned recipes to meet standard of dish. Understands differences between various products, ie. pate, terrines, mousse, galantine, roulade and sausages	Good Can produce assigned projects at or above expectations. Has good understanding of the methods of charcuterie and can assist others in the lab.