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iRubric: Nutrition Practical Assessment rubric
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Nutrition Practical Assessment
Food and Nutrition II Technical Skills Assessment
The student will plan a menu and prepare a nutritional signature dish from their menu for presentation.
Rubric Code:
K536AX
By
chefmcampbell
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
Undergraduate
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Semester Test
Poor
0 pts
Fair
5 pts
Good
10 pts
Excellent
20 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
nutritional menu. Applied no options for nutritional choices using rules and techniques learned throughout the quarter.
Fair
Demonstrated some knowledge of basic principles of
nutritional menu. Applied some options for nutritional choices using rules and techniques learned throughout the quarter.
Good
Demonstrated good knowledge of basic principles of
nutritional menu. Applied good options for nutritional choices using rules and techniques learned throughout the quarter.
Excellent
Demonstrated excellent knowledge of basic principles of
nutritional menu. Applied excellent options for nutritional choices using rules and techniques learned throughout the quarter.
Comments
Nutritional Analysis
Poor
Demonstrates no appearance of knowledge to develop a nutrient analysis. Not able to find appropriate sources of information.
Fair
Demonstrates little knowledge/ability to develop a nutrient analysis. Difficulty finding appropriate sources of information.
Good
Demonstrates basic knowledge of how to develop a nutrient analysis. Able to find some sources of information.
Excellent
Demonstrates excellent knowledge of a nutrient analysis. Able to find appropriate sources of information.
Comments
Planning
Poor
No use of aesthetic qualities
Ingredients missing
Improper food purchased
Fair
Might be able to tell what caters do
Used few aesthetic qualities
Incomplete list
Some foods improperly purchased
Good
Knows what catering is
Used some aesthetic qualities
Almost complete list
Most foods purchased correctly
Excellent
Researched thorughly menu ideas. Used aesthetic qualities to meal planning when designing menu
Completed shopping list
Purchased food using comparison shopping
Comments
Subjects:
Vocational
Types:
Exam
Project
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