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iRubric: Plated Dessert rubric

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Plated Dessert 
Plated Dessert
Plated Dessert Project 2016
Rubric Code: U22C3CC
By eugenesilva23
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Dessert Buffet
Evaluate how your group worked together.
  Poor

1 pts

Fair

5 pts

Good

10 pts

Personal Hygiene

Poor

Students did not wash hands; kept pushing stray hair back.
Fair

Students either failed to wash hands or kept pushing stray hair back.
Good

Students washed hands properly at the beginning and throughout the lab; well-kept hair was left alone.
Ingredients, Equipment

Poor

Ingredients, equipment insufficiently assembled/gathered or not readily available when needed.
Fair

Ingredients, equipment partially assembled/gathered; had to interrupt procedure to get items that should have been available.
Good

Ingredients and equipment either assembled/gathered in advance or readily available when needed.
Time Management

Poor

Preparation, cooking and clean-up were not completed in a timely manner.
Fair

Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have made better use of the time allowed.
Good

Preparation, cooking and clean-up were completed in a timely manner. Activities coordinated to make full use of the time allowed.
Cooperation

Poor

Students only worked with constant Chef supervision or prodding. Argued with kitchen mates or ignored their comments. Didn't demonstrate a willingness to work cooperatively.
Fair

Students needed some Chef supervision, prodding, or encouragement; tended to quit before all tasks complete. Little arguing with kitchen mates. Avoided thorough clean-up. Slow to cooperate.
Good

Students demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Execution of Plan/recipe

Poor

Plans/recipe not followed.
Fair

Plans/Recipe was somewhat followed, but errors in the order of steps or measuring occurred.
Good

Plans/Recipe was followed commendably. No measuring or order of step errors occurred.
Finished Food Product

Poor

Food product was inedible.
Fair

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Good

Food product was prepared correctly, resulting in appropriate taste, texture, appearance.
Safety

Poor

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Fair

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Good

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up

Poor

Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Fair

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Good

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.
Overall presentation

Texture, sizes and shapes, flavors, colors, height, temp
Poor
Fair
Good



Keywords:
  • Plated desserts



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