iRubric: Farm to Fork final rubric

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Farm to Fork final rubric

Mise en Place Lab Assessment Rubric final

Rubric Code: KA5XX4

By dicknixon

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: Undergraduate

Farm to Fork Final Practical
	needs development 3 pts	Good 4 pts	Excellent 5 pts	comments (N/A)
Preparation and Techniques	needs development Student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.	Good Student only completed "mise en place" of either food or equipement<BR> Student used some of the demonstrated techniques. Did not pay attention to details.	Excellent Student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. Student paid attention to details	comments
Safety and sanitation	needs development Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.	Good Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures.	Excellent Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.	comments
Nutritional Information	needs development Did not provide required information on Final Practical. Incomplete , several items on the plate were fully explained or account for in nutrion totals	Good information provided with most nutritional data verified. Some minor information concerning the dish were omoitted or incomplete	Excellent complete and accurate nutritional information provided All items on plate were fully accounted for and laid with in the goal of a healthy meal	comments
creativity	needs development recipes where simplistic and uninspired	Good recipes showed originality and thoughtfulness	Excellent inspired recipe choice designed to push limits in skill and complexity	comments
Flavor profile worth double points	needs development Food was bland, lacked seasoning doneness was off the mark.	Good Food had adequate flavoring and doneness. prepared as directed through recipe	Excellent Food was flavorful . doneness was on the mark. Correct serving temperature and appealing to all senses ALL 5 items from MYPLATE represented in 5 different dishes	comments
Specifics of the dish	needs development Seasonings were off or non existent Items were over/under cooked dish was served at improper temperature food groups on "my plate" not completly represented. Inconsistent temperature on plate	Good Dish had good flavors. Some opportunity with doneness blended seasoning , most items on plate were at proper serving tempature	Excellent Dish meet all criteria student mastered all aspects of dish presented .All 5 food groups from my plate represented Items were served at correct tempatures . . . .	comments

Keywords:

sanitation, safety, cooperation, collaboration,

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