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iRubric: CA111 Individual Practical Final rubric

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CA111 Individual Practical Final CA111 Individual Practical Final Rubric Code: E5A4BX By vachonja Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

CA111 Individual Practical Final
	Poor 1 pts	Fair 10 pts	Good 15 pts	Very Good 20 pts
Entree	Poor Improperly cooked (method not followed correctly) Overcooked dry Undercooked Pale in color, No color, Searing crust not present, Too much color on poached or white sauces, Burnt product	Fair Food items are just okay Chicken dis just average very little seasoning Items added to the product that was not on the recipe or item changed	Good Method of cooking followed somewhat Slightly over or undercooked Slightly dry. Fair color and acceptable searing of product. Color present but not prevalent. Slightly burnt or hard cooked crust	Very Good Method of cooking followed correctly Product moist Good to excellent color Good searing, poaching correctly done Proper color of item Well cooked
Starch	Poor Starchy, overcooked, overworked, or under worked No flavor, bland, Too much seasoning, spice, Method of preparation not followed correctly Burnt or unacceptably served	Fair Texture not correct Very little to no flavor Items added to the product that was not on the recipe or item changed	Good Somewhat starchy Slightly over or undercooked, could use more flavoring, but some taste, slightly too much seasoning or spice Method of preparation followed somewhat correctly	Very Good Not Starchy Cooked perfectly, flavoring, seasoning, spice done correctly Method of preparation followed correctly
Vegetable	Poor Very under or over cooked, No flavor, bland, Too much seasoning, spice, Method of preparation not followed correctly Burnt, Very pale in color, or incorrect color	Fair Items added to the product that was not on the recipe or item changed	Good Slightly over or undercooked, could use more flavoring, but some taste, slightly too much seasoning or spice Method of preparation followed somewhat correctly, Somewhat green or color of vegetable	Very Good Cooked perfectly, flavoring, seasoning, spice done correctly Method of preparation followed correctly Color correct, Green is very green, White vegetable is white
Small Sauce	Poor Very thin or Too thick Directions not followed. Sauce not the classical version Incorrectly done improper garnishes or flavors, Bitter or acidic in taste, too salty or no taste. No shine, dull in color. Improperly done according to the classic preparation	Fair Items added to the product that was not on the recipe or item changed	Good Slightly thin or slightly thick. Garnishes missing from the sauce, Slightly bitter or acid flavors, Slightly too much salt or a little bland, some shine. Sauce in some fashion according to the classic preparation	Very Good Perfect consistency Correct garnishes Correct taste, velvety and pleasant to the palate. Correct seasoning and shine. Sauce done according to the classic preparation
Presentation	Poor Plate not hot or too hot, Very messy presentation Sauce on rim of plate Plate not clean wiped properly. Too large or too small of portions of entree, starch, vegetable and sauce, hastily put together	Fair Plate not correct size Items added that do not go with the dish Plating not consistent	Good Plate too hot or too cold Presentation somewhat messy, fingerprints or sauce streams on plate. Portions of one or several items too large or too small. Presentation thought out and somewhat organized	Very Good Plate correct temperature for product, Plate and food items cleanly presented Portions correct size Presentation well thought-out and put together
Mise en Place	Poor Student 10+ minutes late with entree, Station unorganized through out cooking process, Student unorganized constantly searching for items. Station not set with cleaning cloth and sanitizer. No anchor under cutting board Student does not follow standard sanitation procedures	Fair Very messy table, unorganized Starting before all items were together	Good Student 1 to 9 minutes late with entree, Station unorganized at times, Student has station organized at time but still is cluttered. Station somewhat set with cleaning cloth and sanitizer. Student follows to some degree standard sanitation	Very Good Student on time with eating utensils Station organized through out preparation, Station uncluttered with all proper cleaning and sanitizing items present. Student follows all standard sanitation practices
Clean up	Poor Pots, pans, and/or dishes left dirty in the dish sink and Sinks not clean, work area not clean did not check out with chef Pots, pans, and dishes are not put away. Have to be told to clean up area by chef	Fair Have to be told over and over to clean up Dishes found that was part of your mise en place Did not help others clean	Good Some pots, pans, and/or dishes left dirty in the dish sink and Sinks not clean, work area not clean. Checked out with chef but did not do any work assigned by chef	Very Good Pots, pans, and/or dishes all clean and put away. Sinks clean, work area clean. Checked out with chef and did all work assigned by chef

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