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iRubric: CA 122 - Garde Manger II rubric

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CA 122 - Garde Manger II CA 122 - Garde Manger II Rubric for Group Practical Project Rubric Code: F5A4BW By vachonja Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: Undergraduate

Smoking proteins
	Masters 3 pts	Exceeds 2 pts	Acceptable 1 pts	Unacceptable 0 pts
Sausage making	Masters	Exceeds	Acceptable	Unacceptable
Pates and terrines	Masters Pate is solid with no visible cracks Emulsion is clean with no signs of breakage in the forcemeat The forcemeat is moist and not dry due to improper mixing or handling. The pate does not fall apart, slices easily, and looks pleasing to the eye The texture is firm and does not feel grainy when tasted The flavors are harmonious and flow together nicely with no bitterness	Exceeds Pate is solid but with some visible cracks Emulsion is clean with little signs of breakage in the forcemeat The forcemeat is moist and not dry due to improper mixing or handling. The pate may apart when sliced The looks pleasing to the eye The texture is firm to semi-firm and does not feel grainy when tasted The flavors are pleasant and flow together with little to no bitterness	Acceptable Pate has visible cracks Emulsion is semi-broken with signs of breakage in the forcemeat The forcemeat is somewhat dry due to improper mixing or handling. The pate may fall apart when slicing, pate is to some extent pleasing to the eye with possibly dull or off brown color characteristics The texture is soft and may feel slightly grainy when tasted The flavors are off with some bitterness or flavors which may not match well together	Unacceptable Pate breaks with visible cracks and is grainy in texture Emulsion is broken in the forcemeat The forcemeat is dry due to improper mixing or handling. The pate lacks flavor due to the release of the fat from a broken emulsion The pate falls apart when slicing. The texture is grainy when tasted The flavors are flat, tasteless, and bitter
Galantines and Roulades	Masters	Exceeds	Acceptable	Unacceptable
Platter Presentation	Masters	Exceeds	Acceptable	Unacceptable
Roasting of Meats	Masters Raw meats are seasoned properly with seasoning specified in recipe Raw meats are trussed properly with 1 to 1 1/2 inch spacing between ties Trussed and seasoned raw meats are roasted on roasting racks with proper procedure and correct oven temperature according to recipe Meats are roasted to correct internal temperature according to servsafe guidelines Meats are cooled to room temperature on rack Meats are wrapped with saran wrap and placed in the cooler above raw meats	Exceeds Raw meats are seasoned properly Raw meats are trussed properly Trussed and seasoned raw meats are roasted on roasting racks with proper procedure and correct oven temperature according to recipe Meats are roasted to correct internal temperature according to servsafe guidelines Meats are cooled to room temperature on rack Meats are wrapped with saran wrap and placed in the cooler above raw meats	Acceptable Raw meats are seasoned properly Raw meats are trussed properly Trussed and seasoned raw meats are roasted on roasting racks with proper procedure and correct oven temperature according to recipe Meats are roasted to correct internal temperature Meats are cooled to room temperature on rack Meats are wrapped with saran wrap and placed in the cooler above raw meats	Unacceptable Raw meats are seasoned with any seasonings not listed on the recipe Raw meats are not trussed or are not properly trussed, large gaps between ties Raw meats are not roasted on roasting racks or roasted on rack with improper procedure and incorrect oven temperature according to recipe Meats are over or underroasted to improper internal temperature not cooked according to servsafe guidelines Meats are placed in the cooler hot not wrapped and placed in the cooler below raw meats
Gelatin	Masters	Exceeds	Acceptable	Unacceptable
Sous Vide	Masters	Exceeds	Acceptable	Unacceptable
Oral Presentation	Masters	Exceeds	Acceptable	Unacceptable
Group Practical	Masters	Exceeds	Acceptable	Unacceptable
Final Group Project	Masters	Exceeds	Acceptable	Unacceptable
Team Work Working with team members throughout the Garde Manger 2 course	Masters Works well with all team members Resolves conflicts and confrontations quickly without the need for outside group help Instructor does not have to manage group activity Group members anticipate each others needs and act accordinly Independence of group Assigned projects are followed correctly and turned in on time	Exceeds Attempts to work well with all team members Resolves conflicts and confrontations in a timely manner and may need outside the group help Instructor may have to micromanage group activity Group members notice each members needs and may or maynot act upon them Independence of group is minimal needs some monitoring or help Assigned projects are followed closely and turned in on time	Acceptable Attempts to work well with all team members but needs direction from them Resolves conflicts and confrontations however may need some instructor intervention Instructor must micromanage group activity Group members may see each others needs and may act upon them Independence of group is maintained but needs improvement Assigned projects are followed closely and turned in on time	Unacceptable Does not works well with all team members Instructor intervention is needed to resolve conflicts and confrontations Instructor must manage all group activity Group members do not anticipate each others needs and do not act accordinly Dependence upon the instructor for all group activity Assigned projects are not followed correctly and turned in late

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Vocational

Types:

(Other)

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