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iRubric: Nutrition Practical Assessment rubric

iRubric: Nutrition Practical Assessment rubric

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Nutrition Practical Assessment 
Nutrition Practical Assessment
The student will plan a menu and prepare a nutritional signature dish from their menu for presentation.
Rubric Code: EC297X
By strausserl
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 9-12

Powered by iRubric Semester Test
  Poor

1 pts

Fair

4 pts

Good

7 pts

Excellent

10 pts

Comments

(N/A)

Safety and Sanitation

Poor

Lacks knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Fair

Overall knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Good

Overall good methods for cleaning/sanitizing, identifying proper methods of waste disposal & good knowledge of kitchen safety rules.
Excellent

Demonstrates excellent & correct methods for cleaning/sanitizing, identify proper methods of waste disposal, excellent knowlede of kitchen/food safety rules.
Comments
Nutritional Balance

Poor

Lacks knowledge of the usage of nutritional ingredients, understading of nutrient composition and portion size control.
Fair

Overall knowledge of the usage of nutritional ingredients, understanding nutrient composition and portion size control.
Good

Overall good usage of nutritional ingredients, understanding nutritient composition and portion size control.
Excellent

Demonstrates correct usage of nutritional ingredients, understanding nutrient composition and portion size control.
Comments
Food Preparation & Recipe

Poor

Lacks knowlege of appropriate cooking technique (s) required for recipe being prepared.
Fair

Overall knowlege of appropriate cooking technique (s) required for recipe being prepared.
Good

Overall good knowlege of appropriate cooking technique (s) required for recipe being prepared.
Excellent

Demonstrates excellent knowlege of appropriate cooking technique (s) required for recipe being prepared.
Comments
Time Management Skills

Poor

Did not work well in class environment, lacked initiative and organizational skills.
Fair

Worked fair in class environment and showed little initiative and organizational skills.
Good

Worked good in class environment and showed some initiative and some organizational skills. Some leadership attributes emerged.
Excellent

Worked very well class environment and showed initiative and strong organizational skills. Potential leadership attributes emerged.
Comments
Nutritional Menu

Poor

Demonstrated no knowledge of basic principles of<BR>
nutritional menu. Applied no options for nutritional choices using rules and techniques learned throughout the quarter.
Fair

Demonstrated some knowledge of basic principles of<BR>
nutritional menu. Applied some options for nutritional choices using rules and techniques learned throughout the quarter.
Good

Demonstrated good knowledge of basic principles of<BR>
nutritional menu. Applied good options for nutritional choices using rules and techniques learned throughout the quarter.
Excellent

Demonstrated excellent knowledge of basic principles of<BR>
nutritional menu. Applied excellent options for nutritional choices using rules and techniques learned throughout the quarter.
Comments
Planning

Poor

No use of aesthetic qualities
Fair

Might be able to tell what caters do<BR>
Used few aesthetic qualities
Good

Knows what catering is<BR>
Used some aesthetic qualities<BR>
Excellent

Researched thorughly menu ideas. Used aesthetic qualities to meal planning when designing menu<BR>
Comments




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