iRubric: Plated Dessert rubric

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Plated Dessert Plated Dessert Plated Dessert Project Rubric Code: C246X26 By jreynolds84 Ready to use Public Rubric Subject: Vocational Type: Presentation Grade Levels: (none)

Plated Dessert Evaluate how you complete a plated dessert.
	Poor 0 pts	Fair 10 pts	Good 15 pts	Superior 25 pts
Sanitation/Safety	Poor Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.	Fair Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.	Superior Student mastered all aspects of sanitation before, during, and after service. Student adhered to HACCP standards.
Preparation/Technique	Poor Did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation. Food did not get prepared.	Fair Only completed "mise en place" of either food or equipment. Food quality was unservable.	Good Student had good "mise en place." Student used the demonstrated techniques for food preparation during lab. Student paid attention to details to recipes and demonstrations. Food tasted good.	Superior The student had great "mise en place" with recipe notes. Student demonstrated finished food product exactly as per recipe. Food tasted excellent.
Plated dessert components Texture, sizes and shapes, flavors, colors, height, temp	Poor Only 1 component.	Fair 1 or 2 components.	Good 2 or 3 components.	Superior All components of the plated dessert present.
Clean-Up	Poor Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.	Fair Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.	Good Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.	Superior