- Username
- Password
forgot?

iRubric: FINAL EXAM RECIPE AND PLATE PRESENTATION rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
FINAL EXAM RECIPE AND PLATE PRESENTATION FINAL EXAM RECIPE AND PLATE PRESENTATION Rubric Code: Z2W985X By goodrir Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

EXAM ASSESSMENT RUBRIC
	LEVEL 1 1 pts	LEVEL 2 1 pts	LEVEL 3 1 pts	LEVEL 4 2 pts
Work quality/effort -Effort -Quality -Neat	LEVEL 1 Plate is done with little effort, quality is not what the learner is capable of. It is evident that the work was rushed and little time was spent on the final product. Work is incomplete.	LEVEL 2 Plate is done with fair effort, but the quality is still not what the learner is capable of. It is evident that the work was rushed.	LEVEL 3 The plate was done with good effort that shows what the learner is capable of. It is evident that time was put into this plate and presentation.	LEVEL 4 The work done exceeds all expectations and shows that the learner is proud of his/her work. The effort that was put into this task is the best it can be by the learner.
Creativity, Color & Height -Use of color -Food origination -	LEVEL 1 Lacks creativity. Not good use of space on plate. Messy. Lacks color.	LEVEL 2 Not very appealing. Limited use of creative materials. Not a lot of color	LEVEL 3 Contains good creativity. Lots of color, height and appealing design. Shows the student spent time creating an artistic plate.	LEVEL 4 Eye catching. Great use of color,height, and spacing on easy to read.
EXPLANATION -Neat work. -articulates recipe choice.	LEVEL 1 Student was not able to effectively articulate the work that they done.	LEVEL 2 Student showed very little confidence in sharing their presentation.	LEVEL 3 Student shows a lot of confidence in sharing there presentation	LEVEL 4 Student sets an outstanding example of confidence and poise when sharing and presenting their presentation.
SAFETY & SANITATION -knife skills -Hygiene skills	LEVEL 1 Student did not wash hands, or use of proper safety handing. Uses knife with the proper technique	LEVEL 2 Student does not have proper chemicals at there station while they are cleaning	LEVEL 3 Student is continually washing there hands while they are preparing food.	LEVEL 4 Student is properly cleaning and sanitizing work area keeping knife safe and out of harms way.
TIME MANAGEMENT	LEVEL 1 Student is not very organized,	LEVEL 2 Student is not effectively utilizing there time and there work area is very cluttered and disorganized.	LEVEL 3 Student showed some confidence and organizational skills that will help them finish strong.	LEVEL 4 Student is operating very confidently and is showing great organizational skills that would help inspire there peers.