iRubric: FOD3060 Food Presentation - Lab 4: Hors d'oeuvre rubric

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FOD3060 Food Presentation - Lab 4: Hors d'oeuvre

FOD3060 Food Presentation - Lab 3: Presentation of Potatoes

In this lab, you must demonstrate knowledge in time management, safety, and sanitation show your skill in measuring, preparing, mixing, and organizing prepare a recipe that demonstrates knowledge and skills in the planning and preparing a presentation of Hors d'oeuvre

Rubric Code: XX595B5

By justinamthor

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Cooking Day Assessment Rubric
	Excellent 4 pts	Good 3 pts	Fair 2 pts	Poor 1 pts
Effort/Participation	Excellent Student demonstrated an excellent level of effort and participation in preparing the recipe.	Good Student demonstrated a good level of effort and participation in preparing the recipe.	Fair Student demonstrated a fair level of effort and participation in preparing the recipe.	Poor Student demonstrated a poor level of effort and participation in preparing the recipe.
Clean up	Excellent Student demonstrated an excellent level of initiative and motivation in the kitchen while cleaning up.	Good Student demonstrated a good level of initiative and motivation in the kitchen while while cleaning up.	Fair Student demonstrated a fair excellent level of initiative and motivation in the kitchen while cleaning up.	Poor Student demonstrated a poor level of initiative and motivation in the kitchen while cleaning up.
Following Instructions/Accuracy	Excellent Student demonstrated excellent ability in following the recipe accurately and following instructions from staff.	Good Student demonstrated good ability in following the recipe accurately and following instructions from staff.	Fair Student demonstrated a fair level of ability in following the recipe accurately and following instructions from staff.	Poor Student demonstrated a poor level of ability in following the recipe accurately and following instructions from staff.