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iRubric: Fresh pasta making rubric

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Fresh pasta making Fresh pasta making Students will understand the ingredients used in pasta dough and how to make and knead dough for fresh pasta production. Rubric Code: GX5967X By jramsey Ready to use Public Rubric Subject: (General) Type: Assessment Grade Levels: 9-12

Pasta making
	level 1 3 pts	level 2 3 pts	level 3 3 pts	level 4 3 pts
knowledge	level 1 Applies correctly the cooking techniques as well as safety and sanitation procedures with limited abilities.	level 2 Applies correctly the cooking techniques as well as safety and sanitation procedures with some abilities.	level 3 Applies correctly the cooking techniques as well as safety and sanitation procedures with considerable abilities.	level 4 Applies correctly the cooking techniques as well as safety and sanitation procedures with high level abilities.
Thinking and inquiry	level 1 Demonstrated limited sauce used and plate presentation of pasta dish.	level 2 Demonstrated some clarity of sauce used and plate presentation of pasta dish.	level 3 Demonstrated a considerable level on sauce used and plate presentation of pasta dish.	level 4 Demonstrated a high level on sauce used and plate presentation of pasta dish.
Communication	level 1 Presents ideas with limited clarity and uses limited creative language in describing his/her pasta.	level 2 Presents ideas with some clarity and uses some creative language in describing his/her pasta.	level 3 Presents ideas with considerable clarity and uses creative language in describing his/her pasta.	level 4 Presents ideas with a high degree of clarity and uses exceptional creative language in describing his/her pasta.
Application	level 1 Demonstrates limited kneading and pasta making techniques.	level 2 Demonstrates some kneading and pasta making techniques.	level 3 Demonstrates a considerable level of kneading and pasta making techniques.	level 4 Demonstrates a high level of kneading and pasta making techniques.