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iRubric: Apprenticeship Final Practical rubric

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Apprenticeship Final Practical Final cooking practical rubirc Rubric Code: L2322AX By rmatthewsaii Draft Public Rubric Subject: Vocational Type: Assessment Grade Levels: Undergraduate

Cooking Practical
	Poor The criteria was not met, not attempted, or needs significant improvement to demonstrate understanding 1 pts	Fair The criteria was attempted, but needs improvement to demonstrate understanding 2 pts	Good The criteria was successfully applied, and needs some improvement or practice to consistently demonstrate understanding 3 pts	Excellent The criteria was applied with mastery and would be an example for other students to follow 4 pts
Execution of Cooking Method The basic cooking method for dry heat or moist heat cooking was applied to get the best results from the product.	Poor Most or all of the steps were not followed for a successful outcome. The presentation was not attractive; the product could have been presented upside down; the color was not appealing; the plating was not visually appealing or presented for maximum heat retention.	Fair Many of the fundamental steps of the cooking method were not applied for a successful outcome. Several of the final details were missed.	Good Most of the fundamental steps of the cooking method were applied for a successful outcome. One or two of the final details (color, placement, presentation) may have been missed.	Excellent The fundamental steps of the cooking method were applied for a successful outcome. The product had an attractive color; it was presented with the correct side facing up; the position on the plate maximized visual appeal and heat retention
Seasoning and Temperature The product was seasoned with the correct amount of salt and pepper; hot food served on a hot plate	Poor Not seasoned to an acceptable level. Not presented hot. A cold plate was used for service.	Fair With some adjustment, the seasoning of the item could have been improved. The item was warm, but not hot enough for acceptable presentation in a restaurant.	Good With minor adjustment to seasoning, the item's flavor could have been improved. The item was served on a hot plate, but may have been slightly cooler than desirable for restaurant service.	Excellent The seasoning was acceptable for restaurant quality. The item was served at the expected temperature and the serving plate was also at the correct temperature (hot food on hot plates)
Doneness of protein The protein was cooked to the correct doneness, and verified with an insta-read thermometer	Poor The item was not cooked to safe internal temperature and could not be tasted.	Fair The item was cooked to a safe internal temperature, although it had cooled off and was not acceptable for service. The internal temperature was not determined with a thermometer.	Good The item was cooked to the appropriate internal temperature; not overcooked or under cooked. The internal temperature was determined with a thermometer although the thermometer may not have been recently calibrated.	Excellent The item was cooked to the appropriate doneness to meet food safety requirements and achieve the best results in terms of product quality. Not over cooked, not under cooked. The internal temperature was determined with a calibrated thermometer.
Sauce A sauce was prepared as part of the dish.	Poor No sauce was presented	Fair Very little sauce was available; it needed significant adjustments to seasoning; too little was available to give a good critique of the sauce. The sauce was cold.	Good The sauce needed minor adjustments to improve the seasoning; the sauce was too thick or too thin; less than 2 fluid ounces (4 TBS) were available to taste. The sauce was warm.	Excellent A well-seasoned sauce was presented; the consistency meets the nappe test (where it coast the back of a wooden spoon); the sauce does not hold shape (which indicates it is too thick); at least 2 fluid ounces (4 TBS) of sauce were available to taste and critique. The sauce was hot.
Starch Application of the correct cooking method (moist heat or dry heat) for the starch.
Application of Cooking Method The starch was cooked correctly to get the best results from the product.	Poor The product was not prepared or could not be served in the condition it was presented.	Fair The cooking method needed significant adjustment to get better results. The product was not seasoned or the product was significantly over seasoned.	Good The cooking method needed a few adjustments to get a better result. Some minor adjustments to seasoning are needed to get better results.	Excellent The product was prepared by applying the appropriate moist heat or dry heat cooking method to get the best results possible.
Seasoning & Temperature The product was seasoned with the correct amount of salt and pepper; hot food served on a hot plate	Poor The product was not served. If served, both temperature and seasoning were not acceptable for the product.	Fair Either temperature or seasoning needed significant adjustment to get the best results for the product.	Good Either temperature or seasoning needed some adjustment to get the best possible results for the product.	Excellent The product was served hot and seasoned correctly with no additional adjustments necessary.
Vegetable Application of the correct cooking method (moist heat or dry heat) for the vegetable.
Application of Cooking Method The vegetable was cooked correctly to get the best results from the product.	Poor The product was not prepared or could not be served in the condition it was presented.	Fair The cooking method needed significant adjustment to get better results. The product was not seasoned or the product was significantly over seasoned.	Good The cooking method needed a few adjustments to get a better result. Some minor adjustments to seasoning are needed to get better results.	Excellent The product was prepared by applying the appropriate moist heat or dry heat cooking method to get the best results possible.
Seasoning & Temperature The product was seasoned with the correct amount of salt and pepper; hot food served on a hot plate	Poor The product was not served. If served, both temperature and seasoning were not acceptable for the product.	Fair Either temperature or seasoning needed significant adjustment to get the best results for the product.	Good Either temperature or seasoning needed some adjustment to get the best possible results for the product.	Excellent The product was served hot and seasoned correctly with no additional adjustments necessary.
Garnish & Plating An appropriate garnish was served. The plate was presented with a restaurant-quality presentation. The food was assembled on the plate to maximize visual appeal, nutritional guidelines for portion control, and retain heat.
Appearance A finely chopped, integrated, and edible garnish was included with the presentation of the final plate. The presentation maximizes visual appeal, follows nutritional guidelines for portion control, and heat retention.	Poor No garnish was included. The presentation was not done with visual appeal, portioning, or heat retention in mind.	Fair Only sprigs or leaves were included as the garnish. The presentation needs significant improvement to improve visual appeal, portioning, or improve heat retention.	Good A roughly chopped garnish was included with the dish; some leaves or sprigs may have been included. The presentation needs some minor adjustments to improve visual appeal, portioning, or heat retention.	Excellent A finely chopped garnish was included with the dish; no sprigs or leaves. The presentation maximized visual appeal, portioning, and heat retention.
Sanitation Uniform, work station, product handling.
Sanitation Practices	Poor Significant issues with sanitation practices, uniform and hygiene standards, or safe food handling practices.	Fair Several issues with sanitation practices, uniform and hygiene standards, or safe food handling practices.	Good One or two issues related to sanitation practices, uniform and hygiene standards, or safe food handling practices.	Excellent A sanitation bucket was available. The floor area around the work station is clean. The cutting board and knives are sanitized between preparation tasks. TCS foods are held properly. Hair is restrained, nails are trimmed and not polished, jewelry follows ServSafe guidelines, single-use gloves are used correctly for handling ready-to-eat food,

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