iRubric: Phase 2 rubric

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Phase 2 Students participating in phase 2 will demonstrate how to read and execute a recipe in a timely manner. Students will be judged on their miseplace, safety sanitation, timing and following the recipe directions. Students will have 75 minutes to complete their task and will produce 2 dishes, one for display and another for judging. 18 points min to pass Rubric Code: UXBB5B8 By art818 Draft Public Rubric Subject: Education Type: Assignment Grade Levels: (none)

Phase 2 completing a plate
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
Airline Chicken Breast	Poor Under-cooked/overcooked Chicken Under-seasoned / over-seasoned Chicken	Fair Under-seasoned / over-seasoned Chicken	Good Little over done chicken Seasoned is good	Excellent Chicken is moist Seasoned to perfection
Garlic Herb Butter Sauce	Poor Sauce is broken Under-seasoned / over-seasoned	Fair Under-seasoned / over-seasoned little bit of sauce	Good Under-seasoned but good	Excellent Sauce is not broken Taste great
Potatoes Tourne Rosted	Poor No 3 tourne on plate Under-cooked/overcooked	Fair Have 3 tourne but not all the same size	Good Have all 3 tourne Under-seasoned / over-seasoned	Excellent All 3 Tourne are cooked and taste
Glazed Carrots	Poor Under-cooked/overcooked Carrots Under-seasoned / over-seasoned Carrots	Fair Glazed Batonnet Carrots Not in uniform	Good Glazed Batonnet Carrots Under-seasoned / over-seasoned	Excellent Glazed Batonnet Carrots Seasoned to perfection
Safety & Sanitation	Poor Safety & Sanitation Unsatisfactory	Fair Safety & Sanitation Needs improvement	Good Meets Safety & Sanitation guidelines	Excellent Meet and excelled in Safety & Sanitation
Plating	Poor Unorganized	Fair looks good need improvement	Good looks great minor details	Excellent picture perfect