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iRubric: International Cuisine Food Tasting and presentation rubric

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International Cuisine Food Tasting and presentation International Cuisine Food Tasting and presentation This rubric is an assessment of final product and presentation of various International foods. Rubric Code: N2W8X3W By LilianaCalista Ready to use Public Rubric Subject: Education Type: Assessment Grade Levels: 9-12

Int Cuisine Final
	Excellent 20 pts	Meritorious/very good 15 pts	Satisfactory Achievement 10 pts	Elementary Achievement 5 pts	Poor Achievement 1 pts
Employability skills and safety	Excellent Learner demonstrated a willingness to complete all tasks. Participated very well though the whole process of preparation.Learner followed safety rules and food handling procedures excellently.	Meritorious/very good Learner demonstrated some willingness to complete all tasks. Participated well though the whole process of preparation. Learner followed safety rules and food handling procedures well.	Satisfactory Learner demonstrated some willingness to complete all tasks. Participated fairly well though the whole process of preparation. Learner followed safety rules and food handling procedures fairly well.	Elementary Learner participated but tended to play. Refuse non-preferred tasks, or quit before all tasks were complete. Learner barely followed safety rules and food handling.	Poor Learner did not participate in all tasks and did not demonstrate a willingness to work. Learner followed safety rules and food handling procedures poorly
Flavour and texture	Excellent The food samples contain spot on seasoning and flavorings. The spices and herbs used bring out the full flavour.	Meritorious/very good The food samples contain very good seasonings and flavorings. The spices and herbs used bring out the majority of flavour.	Satisfactory The food samples contain light hints of spices and herbs or the taste was slightly off.	Elementary The food samples were not seasoned of spices or an excessive amount of spices and herbs were used. The flavouring does represent the region but the taste is marginally good.	Poor The food samples were not seasoned of spices or an excessive amount of spices and herbs were used. The flavouring does not represent the region. Taste is not good.
Clean-Up	Excellent Learner left working area very clean and tidy. All dishes were washed. Tables were clean and dry.	Meritorious/very good Learner left working area clean and tidy. Some dishes were washed. Tables were clean and dry.	Satisfactory Learner left working area fairly clean and tidy. Not all dishes were washed. Tables were fairly clean and dry.	Elementary Learner left working area untidy. Very few dishes were washed. Tables were not clean and dry.	Poor Learner left working area dirty. None of the dishes were washed. Tables were left disorganized and dirty.
Time Management	Excellent Uses class period focusing solely on project at hand: No time wasted on other electronic endeavors.	Meritorious/very good Seventy-five percent on class time spent engaging in project.	Satisfactory Fifty percent on class time spent engaging in project	Elementary Thirty percent on class time spent engaging in project	Poor Minimal class spent engaging in project
Final Product/plate presentation	Excellent Correct preparation of food products resulted in excellent flavour profiles, texture and consistency. The presentation was very creative. It contained excellent colour and plate well organized	Meritorious/very good Correct preparation of food products resulted in very good flavour profiles, texture and consistency. The presentation was creative. It contained very good colour and plate wa organized.	Satisfactory Correct preparation of food products resulted in good flavour profiles, texture and consistency. The presentation was good. It contained colour and plate was fairly organized.	Elementary Final food product was edible; but lacked in flavour, texture and consistency. The presentation was fair. It contained some colour and plate was organized with some creativity.	Poor Final food product was under cooked, and inedible. Flavour and texture not visible. The presentation lacked colour and plate was unorganized. It contained no eye-appeal.

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