iRubric: Practical-Plate Presentation rubric

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Practical-Plate Presentation

Students will use this rubric to demonstrate preparing a recipe from what they have learned throughout the year. Students will be able to demonstrate varying skills, including knife skills, cooking techniques, safety and sanitation.

Rubric Code: V25X248

By iamdellll

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Practical-Plate Presentation Use the ingredients provided to you to make a composed dish using a protein, vegetable, and starch. Dish will be graded on taste, time management, sanitation, and creativity.
	Poor 0 pts	Fair 10 pts	Good 15 pts	Excellent 20 pts
Knife Skills Standards 9.3.12.AG-FD.1, 9.3.12.AG-FD.3, 9.4.12.M.(2).5,9.3.12.AG-FD.2	Poor All of the cuts are uneven and incorrect size	Fair Some of the cuts are the same size but mostly uneven	Good Cut has most requirements met, relatively same size cuts	Excellent Cuts are precise, correct width, and all even, and minimal waste
Technique Standards 9.4.12.M.(1).6, 9.3.12.AG-FD.3, 9.4.12.M.(2).5, 9.3.12.AG-FD.2, RST.11-12.3	Poor Student used technique recipe called for however overcooked product. Student demonstrates minimal technical skill in determining when food product is done.	Fair Student demonstrates satisfactory technical skill for cooking techniques/ knife skills. Outlines plan of how to demonstrate cooking technique or utilizes prior knowledge to change a cooking technique.	Good Student demonstrates competent technical skill to create final product. Outlines plan to demonstrate two or more cooking techniques, utilizing prior knowledge.	Excellent Student demonstrates excellent technical skills, Constructs logical plan to demonstrate 3 or more cooking techniques which outlines efficient use of time and resources to create final product.
Taste Standards 9.3.12.AG-FD.3, 9.3.12.AG-FD.2	Poor Product tastes old or stale prepared too far in advance for grading. Student demonstrates minimal technical skill in determining when food product is done.	Fair Student demonstrates satisfactory technical skill in use of flavor profile. Outlined changes to recipe in order to improve overall taste.	Good Student demonstrates competent technical skill to create final product. Student constructed a plan to build flavor through time and resources	Excellent Student demonstrates excellent technical skills, balanced flavors, Student constructed a plan to ensure recipe flavor would build through efficient amount of time
Presentation Standards 9.3.12.AG-FD.3, 9.3.12.AG-FD.2	Poor Not appealing, looks thrown together on plate. Student demonstrates minimal technical skill in determining when food product is done.	Fair Student demonstrates satisfactory technical skill in plating/ presentation. Creates solution which is adequately presented (i.e. Use of equipment for cooking/ plating)	Good Student demonstrates competent technical skill to create final product. Outlined changes made to design and plan to create final solution	Excellent Student demonstrates excellent technical skills, explains changes made to the product and plan when finalizing solution for presentation
Sanitiation Standards 9.3.12.AG-FD.1, 9.3.12.AG-FD.2	Poor Dirty or messy station at end of period. Tools left on tables, counters or sinks.	Fair Some minimal amount of mess was left at end of period. Some tools left out.	Good Station was mostly clean most all tool have been returned to places.	Excellent Station was clean and no mess was to be found. All tools put away.

Subjects:

Vocational

Types:

Assessment

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