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iRubric: Culinary Skills I & II CFA rubric

iRubric: Culinary Skills I & II CFA rubric

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Culinary Skills I & II CFA 
Food Lab Evaluation -
You will be given a Market Basket with various items from the Protein, Garnish, Deglazer, Finisher categories. Your task is to create an original saute dish using the standard saute method. CCTC Hospitality Standards ESS 10. Employ planning and time management skills and tools to enhance results and complete work tasks. Sample Indicators: • Develop goals and objectives. • Prioritize tasks to be completed. • Use project-management skills to improve workflow and minimize costs.
Rubric Code: VX6C8BC
By Jchris10
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Cooking lab evaluation
15 week CFA Activity
  4

Exceeds Standards

(N/A)

3

Meets Standards

(N/A)

2

Approaching Standards

(N/A)

1

Not Yet Meeting Standards

(N/A)

Mise en place

A constant state of readness
4

Student completed all steps required for this activity with no mistakes while demonstrating a sophisticated knowledge of mise en place.
3

Student completed all the steps required for this activity and demonstrated a working knowledge of mise en place.
2

Student completed most of preparation steps but missed one or two of the procedures, struggled with applying mise en place to this activity.
1

Student completed some of preparation steps but missed three or more of the procedures and did not apply any mise en place to this activity.
Cooking

Applying and executing the appropriate cooking techniques
4

Student showed outstanding cooking methods and techniques and the finished product was presentable with no noticeable concerns.
3

Student showed proper cooking methods and techniques and the finished product was presentable with minor concerns.
2

Student showed some use of proper cooking methods and techniques and the finished product was not complete or had some major concerns.
1

Student applied the cooking methods but showed little to no techniques and the finished product was un-presentable with several major concerns.
Safety/Sanitation/Cleanup

Following safe food handling practices
4

Student demonstrated safe food handling and sanitation practices personally but also monitored the practices of the class during this activity.
3

Student demonstrated safe food handling and sanitation practices during this activity.
2

Student only demonstrated some safety and sanitation practices.
1

Student worked with little concern for safety and sanitation practices.
Station Organization

Station set-up and
4

Student's work-space and prep work was very organized with no mess. Efforts were made ASAP to rectify any problems areas.
3

Student's work space and prep work was organized and efforts were made quickly to recifty any problem areas.
2

Student's work space and prep work was somewhat organized with an effort to rectify any problem areas.
1

Student's work space and prep area was vague with little effort to maintain a neat and organized work area.






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