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iRubric: Food and Nutrition II Technical Skills Assessment rubric

iRubric: Food and Nutrition II Technical Skills Assessment rubric

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Food and Nutrition II Technical Skills Assessment 
Food and Nutrition II Technical Skills Assessment
The student will plan and prepare a catering account contracted to serve a backyard barbecue for fifteen in Round Rock, TX
Rubric Code: U56367
By shebart
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Semester Test
  Poor

0 pts

Fair

5 pts

Good

10 pts

Excellent

20 pts

Standards/Benchmarks

1.1,1.5,1.6,1.7,2.1,2.2,2.3,2.12,2.15,2.5,2.6

(N/A)

Safety and Sanitation

Poor

Lacks knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Fair

Overall knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Good

Overall good methods for cleaning/sanitizing, identifying proper methods of waste disposal & good knowledge of kitchen safety rules.
Excellent

Demonstrates excellent & correct methods for cleaning/sanitizing, identify proper methods of waste disposal, excellent knowlede of kitchen/food safety rules.
Standards/Benchmarks

1.10
2.4
2.11
Small and Large Equipment Use

Poor

Lacks knowledge of the usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Fair

Overall knowledge of the usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Good

Overall good usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Excellent

Demonstrates correct usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Standards/Benchmarks

1.10
Food Preparation & Recipe

Poor

Lacks knowlege of appropriate cooking technique (s) required for recipe being prepared.
Fair

Overall knowlege of appropriate cooking technique (s) required for recipe being prepared.
Good

Overall good knowlege of appropriate cooking technique (s) required for recipe being prepared.
Excellent

Demonstrates excellent knowlege of appropriate cooking technique (s) required for recipe being prepared.
Standards/Benchmarks

2.10
2.9
2.3
1.3
Teamwork/Management Skills

Poor

Did not work well in team environment and lacked initiative and group and organizational skills. No leadership attributes emerged.
Fair

Worked fair in team environment and showed little initiative and litte group and organizational skills. Little leadership attributes emerged.
Good

Worked good in team environment and showed some initiative and some group and organizational skills. Some leadership attributes emerged.
Excellent

Worked very well in team environment and showed initiative and outstanding group and organizational skills. Potential leadership attributes emerged.
Standards/Benchmarks

2.8
1.2
1.4
1.8
1.9
1.1
Customer Service

Poor

Demonstrated no knowledge of basic principles of
customer service. Applied no service rules/techniques. Prepared beverages & served classmates.
Fair

Demonstrated some knowledge of basic principles of
customer service. Applied some service rules/techniques. Prepared beverages & served classmates.
Good

Demonstrated good knowledge of basic principles of
customer service. Applied good service rules/techniques. Prepared beverages & served classmates.
Excellent

Demonstrated excellent knowledge of basic principles of
customer service. Applied excellent service rules/techniques. Prepared beverages & served classmates.
Standards/Benchmarks

2.8
1.8
1.11
Utilize technology

Poor

Demonstrates no knowledge of technology. Not able to find appropriate sources of information.
Fair

Demonstrates little knowledge/ability using technology. Difficulty finding appropriate sources of information.
Good

Demonstrates basic knowledge of technology. Able to find some sources of information.
Excellent

Demonstrates excellent knowledge of technology. Able to find appropriate sources of information.
Standards/Benchmarks

2.13
Planning

Poor

No use of aesthetic qualities
Ingredients missing
Improper food purchased
No nutritional analysis
Fair

Might be able to tell what caters do
Used few aesthetic qualities
Incomplete list
Some foods improperly purchased
Few foods nutritionally analyzed
Good

Knows what catering is
Used some aesthetic qualities
Almost complete list
Most foods purchased correctly
Some foods nutritionally analyzed
Excellent

Researched business of catering
Used six aesthetic qualities to meal planning when designing menu
Complete shopping list
Purchased food using comparison shopping
Analyzed nutritional content of menu
Standards/Benchmarks

1.1,1.5,1.6,1.7,2.1,2.2,2.3,2.12,2.15,2.5,2.6




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