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iRubric: Culinary Arts Sophomore Orientation rubric

iRubric: Culinary Arts Sophomore Orientation rubric

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Culinary Arts Sophomore Orientation 
Culinary Arts Sophomore Orientation
Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills, professionalism, and basic culinary preparation.
Rubric Code: W8W894
By kbilchak
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Culinary Arts Sophomore Orientation
A=30
B=20-29
F=<20
  Improvement Necessary

1 pts

In Progress

2 pts

Meets Standard

3 pts

Sanitation & Safety

Improvement Necessary

Safety rules are not recognized. Safe food handling techniques are not practiced.
In Progress

Safety rules and safe food handling techniques are sometimes observed.
Meets Standard

Safety rules and techniques are continually practiced. All food products are safely handled.
Tool/Equipment Identification

Improvement Necessary

Can not identify common kitchen tools and equipment. Can not operate equipment without assistance.
In Progress

Can identify most common kitchen tools and equipment. Can operate equipment with little to no assistance.
Meets Standard

Can identify all common tools and equipment. Can operate equipment without assistance.
Weights,Measures,Recipe conversions

Improvement Necessary

Can not interpret basic math concepts of addition, subtraction, multiplication and division that apply to recipe conversions. can not utilize weights and measures with accuracy.
In Progress

Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy.
Meets Standard

Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Knife Skills

Improvement Necessary

Student did not use proper food handling or preparation techniques; did not follow safe knife handling rules, utilized proper "mise en place" procedures for food or equipment.
In Progress

Student attempted to use proper procedures and guidelines for safe food and knife handling, and proper "mise en place", but did not completely follow chef's instructions. Knife cuts are not always correct.
Meets Standard

Student used proper procedures for "mise en place", food and knife handling and safety, was cognizant of all instructions given; knife cuts are proficient.
Professionalism/Discipline

Improvement Necessary

Uniform is incomplete, dirty, wrinkled or unavailable 2+ times per week. Socially talks during lab time and is disruptive. Does not show respect to lab, team members, and/or chef instructor.
In Progress

Uniform is unavailable or incomplete once per week. Is not disruptive or disrespectful to team, lab and/or chef instructor.
Meets Standard

Complete Uniform is always clean and wrinkle free. Is prepared with notebook, pencil or pen, and thermometer. Is helpful and respectful of lab, team members, and or chef instructor.
Cold Sauce Preparation

Improvement Necessary

Can not create either temporary or permanent emulsions.
In Progress

Can create temporary and permanent emulsions with some difficulty or can create after more than one attempt.
Meets Standard

Can create temporary and permanent emulsions without difficulty on first attempt.
Cooking Techniques

Improvement Necessary

Can not list fundemental cooking techniques. Can not demonstrate any cooking technique.
In Progress

Can list most fundemental cooking techniques and can demonstrate some cooking techniques according to demonstration.
Meets Standard

Can list all fundemental cooking techniques and can demonstrate most cooking techniques with a high degree of competency.
Sauce Identification & Preparation

Improvement Necessary

Can not identify mother sauces or small sauces.
In Progress

Can identify most mother sauces and some small sauces. Can prepare sauces with some adjustments.
Meets Standard

Can identify all 5 mother sauces and at least 2 small sauces. Can prepare sauces with little to no adjustments.
Vegetable Cookery

Improvement Necessary

Can not apply varied cooking techniques to vegetables. Can not identify vegetable groups.
In Progress

Can apply cooking techniques to most vegetables and can identify vegetables by group/category.
Meets Standard

Can apply cooking techniques to most most vegetables and identify vegetables by both group and individually.
Soup Preparation

Improvement Necessary

Can not identify categories of soup; can not prepare soups with proficiency; can not prepare soups according to standarized recipes.
In Progress

Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes.
Meets Standard

Can identify all soup categories and prepare soups with proficiency. Soups are proper consistency and temperature.




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