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Culinary Arts 111
Culinary Arts 111
Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills and basic culinary preparation
Rubric Code:
L5BA73
By
bdemers
Draft
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
Undergraduate
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Culinary Arts 111
Poor
1 pts
Fair
2 pts
Good
3 pts
Sanitation & Safety
Poor
Safety rules are not recognized.Safe food handling techniques are not practiced
Fair
Safety rules and safe food handling techniques are sometimes observed
Good
Safety rules and techniques are continually practiced. all food products are safely handled.
Tool/Equipment Identification
Poor
Can not identify common kitchen tools and equipment. can not operate equipment without assistance
Fair
Can identify most common kitchen tools and equipment. can operate equipment with little to no assistance
Good
Can identify all common tools and equipment. can operate equipment without assistance
Weights,Measures,Recipe conversions
Poor
Can not interpret basic math concepts of addition, subtraction, multiplication and division that apply to recipe conversions. can not utilize weights and measures with accuracy
Fair
Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy
Good
Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Sauce Identification & Preparation
Poor
Can not identify mother sauces or small sauces
Fair
Can identify most mother sauces and some small sauces. can prepare sauces with some adjustments
Good
Can identify all 5 mother sauces and at least 2 small sauces. can prepare sauces with little to no adjustments
Cooking Techniques
Poor
Can not list fundemental cooking techniques. can not demonstrate any cooking technique
Fair
Can list most fundemental cooking techniques and can demonstrate some cooking techniques according to demonstration
Good
Can list all fundemental cooking techniques and can demonstrate most cooking techniques with a high degree of competency
Cold Sauce Preparation
Poor
Can not create either temporary or permanent emulsions
Fair
Can create temorary and permanent emulsions with some difficulty or can create after more than one attempt
Good
Can create temporary and permanent emulsions without difficulty on first attempt.
Vegetable Cookery
Poor
Can not apply varied cooking techniques to vegetables. Can not identify vegetable groups
Fair
Can apply cooking techniques to most vegetables and can identify vegetables by group/category
Good
Can apply cooking techniques to most most vegetables and identify vegetables by both group and individually
Basics of Baking
Poor
Can not interpret baking recipes with accuracy. can not identify various baking methods of preparation
Fair
Can interpret most baking recipes with accuracy. can identify most baking methods of preparation with competency
Good
Can interpret baking recipes with accuracy. identifies baking methods of preparation with competency.
Soup Preparation
Poor
Can not identify categories of soup. can not prepare soups with proficiency.can not prepare soups according to standarized recipes
Fair
Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes
Good
Can identify all soup categories and prepare soups with profiency. Soups are proper consistency and temperature
Subjects:
Vocational
Types:
Assignment
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