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iRubric: FInal Cooking/Baking Practical rubric

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FInal Cooking/Baking Practical Cupcake Evaluation Not Your Average Box Cake Mix Yellow By the end of the 2023-2024 school year, students should be able to demonstrate the following: Creaming Method, Mise en Place, Measuring Techniques, and Safety/Sanitation of the Final Practical Recipe designated level with 75% or higher accuracy. Rubric Code: U242524 By ChefAnthony84 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Cookie Evaluation By the end of the 2023-2024 school year, students should be able to demonstrate the following: Creaming Method, Mise en Place, Measuring Techniques, and Safety/Sanitation of the Final Practical Recipe designated level with 75% or higher accuracy.
	Poor Does not meet the standard (N/A)	Novice Meets little or minimal criteria. (N/A)	Fair Meets some criteria, is passable. (N/A)	Good Meets most criteria. (N/A)	Master Chef Meets or exceeds all criteria. An excellent example. (N/A)
Overall Appearance 15 % Attractive in appearance, neatly presented, has mass appeal.	Poor	Novice	Fair	Good	Master Chef
Uniformity 5 % Cookies are uniform in size and appearance.	Poor	Novice	Fair	Good	Master Chef
Recipe Execution 25 % Used proper measuring techniques, demonstrated understanding of sequences while following recipe instructions, used the right tools for the task, etc.	Poor	Novice	Fair	Good	Master Chef
Flavor - Cookie 5 % Cookie has a distinct and pleasing flavor that would appeal to many.	Poor	Novice	Fair	Good	Master Chef
Texture - Cookie 5 % Cookie is chewy/crispy/soft with a moist center. Good mouth feel.	Poor	Novice	Fair	Good	Master Chef
Balance 10 % There is a balance of cookie flavor and texture that is pleasing and flavors blend together well.	Poor	Novice	Fair	Good	Master Chef
Time Management & Organization 15 % Managed time properly and set timer for proper cookie doness. Station is organized, used the right tools for the task, clean as you work, etc.	Poor	Novice	Fair	Good	Master Chef
Safety & Sanitation 20 % Station cleaned/sanitized while working, proper use of sani/soap buckets, no cross-contamination, etc.	Poor	Novice	Fair	Good	Master Chef