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iRubric: CULINARY ARTS/Science rubric

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CULINARY ARTS/Science CULINARY ARTS Assessment of Culinary performance and Student skill level Rubric Code: F244CC8 By jmann7 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Food Production Evaluation
	Poor 10 pts	Fair 15 pts	Good 20 pts
Preparation	Poor Students demonstrated poor preparation procedures which resulted in poor quality product results due to distracted concentration	Fair Students demonstrated fair preparation procedures but missed one or more of the steps due to distracted concentration	Good Students demonstrated good preparation procedures and completed most steps successfully due to good concentration
Cook and Service Techniques	Poor Students demonstrate poor cooking methods and techniques and did not focus on task at hand. (Did not follow instructions.)	Fair Students demonstrated fair cooking methods and techniques but lacked professionalism in completing all instructions successfully within the time schedule	Good Students demonstrated fair cooking methods and techniques. Student lacked professionalism in completing all instructions successfully within the time schedule
Time management & Pre-preparation	Poor Student completed few of the necessary preparation techniques such as hand washing, putting on apron, reading recipe, getting out equipment and ingredients, and sanitizing the food prep tables.	Fair Students completed some of the necessary preparation techniques such as hand washing, putting on apron, reading recipe, getting out equipment and ingredients, and sanitizing the food prep tables.	Good Student completed most of the necessary preparation techniques such as hand washing, putting on apron, reading recipe, getting out equipment and ingredients, and sanitizing the food prep tables.
Safety & Sanitation	Poor Students demonstrated poor safety and sanitation practices such as not using equipment in the appropriate manner, hand washing, and sanitizing.	Fair Student demonstrated fair safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.	Good Student demonstrated good safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.
Presentation	Poor Students arrange placing food on plate without thoughtful arrangement and plate edges not cleaned.	Fair Students arrange food to look pleasing, edges of plates not cleaned.	Good Students arranged food to look pleasing, including clean edges.