iRubric: CULINARY ARTS 100 Introduction to Culinary Arts rubric

(draft) edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
CULINARY ARTS 100 Introduction to Culinary Arts CULINARY ARTS 100 Introduction to Culinary Arts A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques. Rubric Code: CXX37A7 By lfohringer Draft Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Introduction to Culinary Arts Identifies safety and sanitation, knife handling, and stock making.
	Poor Unsatisfactory practices of knife handling, health and sanitation and stock making. 1 pts	Fair Demonstrates satisfactory safe food handling practices, knife skills and stock preparation. 2 pts	Good Illustrates good awareness to safety and sanitation, knife handling skills and stock preparation. 3 pts
Sauce Preparation Recognizing proper steps for sauce preparation	Poor Student does not recognize proper steps for sauce preparation	Fair Student demonstrates satisfactorily the proper methods for sauce preparation.	Good Student creates good recognition for proper methods of sauce preparation.
Cooking Methods Recognizing proper cooking procedures	Poor Student unsatisfactorily identifies the proper steps of cooking procedures.	Fair Student demonstrates fair recognition for the steps on cooking procedures.	Good Student illustrates good recognition for steps on cooking procedures.
Vegetable Cookery Recognizing Vegetable, Starches and Legumes	Poor Student expresses unsatifactory recognition for preparing vegetable, starches and legumes.	Fair Student demonstrates fair recognition for the preparation of vegetable, starchesand legumes.	Good Student collects good recognition for the preparation of vegetable, starches and legumes
Soups Collection of ethnic & national soups	Poor Student demonstrates unsatisfactory for the recognition of National and ethnic soups.	Fair Student demonstrates fair recognition of National and ethnic soups.	Good Student has good recognition and assembles National and ethnic soups.
Cold Sauces and Salads Collection of dressings and salad building.	Poor Student demonstrates poor recognition for salad dressings and salad building.	Fair Student demonstrates fair recognition for salad dressings and salad building.	Good Student has good recognition and assembles salad building and dressings.