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Culn 1120
Culn 1120
Orientation to culinary skills to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills and basic culinary techniques.
Rubric Code:
M78A82
By
bdemers
Draft
Public Rubric
Subject:
Vocational
Type:
(Other)
Grade Levels:
Undergraduate
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Culn 1120
Unit #1
Marginal
0%- 59%
(N/A)
Competent
60% - 69%
(N/A)
Proficient
70%- 79%
(N/A)
Outstanding
80%- 100%
(N/A)
Sanitation & Safety
Marginal
Safety rules are not recognized.Safe food handling techniques are not practiced.
Work station not organized.
Competent
Safety rules and safe food handling techniques are sometimes observed.
Work station is showing improvement.
Proficient
Safety rules and techniques are generally practiced. all food products are safely handled.
Work station is somewhat organized.
Outstanding
Safety rules and techniques are always practiced
Work station is always organized
Tool/Equipment Identification
Marginal
Can not identify common kitchen tools and equipment. can not operate equipment without assistance
Competent
Can identify a few common kitchen tools and equipment. can operate equipment with little to no assistance
Proficient
Can identify most common tools and equipment. can operate equipment without assistance
Outstanding
Can identify all common tools and equipment. can operate equipment without assistance
Preparation/ Techniques
Marginal
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.
Can not list fundamental cooking techniques. can not demonstrate any cooking technique
Competent
Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy.
Can list most fundamental cooking techniques and can demonstrate some cooking techniques according to demonstration
Proficient
Is proficient in interpreting all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with accuracy.
Can list the majority fundamental cooking techniques and can demonstrate most cooking techniques with a high degree of proficiency.
Outstanding
Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Can list all fundamental cooking techniques and can demonstrate most cooking techniques with a high degree of competency
Vegetable/Potato Cookery
Marginal
Can not apply varied cooking techniques to vegetables and potatoes Can not identify vegetable groups.
Competent
Can apply cooking techniques to a few vegetables and can identify vegetables by group/category.
Proficient
Can apply cooking techniques to most vegetables and potatoes. Able identify most vegetables.
Outstanding
Can apply cooking techniques to a variety of vegetables and potatoes. Can identify vegetables and potatoes.
Subjects:
Vocational
Types:
Assignment
(Other)
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