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iRubric: Cold Buffet Project Assessment rubric

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Cold Buffet Project Assessment Amercian Regional Final Practical Food Tasting Cold Buffet and Culinary Design Rubric Code: N576B5 By naitculinary Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: (none)

Cold Buffet Project 15 % Assessment Rubrics
	FAIR 10 pts	GOOD 15 pts	EXCELLENT 20 pts
Overall Flavor 50 % Balanced with good composition, Flavors make sense.	FAIR The food samples were not seasoned or an excessive amount of spices and herbs were used. The flavoring does not represent the ingredients well. Taste is not good	GOOD The food samples contain light hints of spices and herbs or the taste was slightly off. Not well seasoned.	EXCELLENT The food samples contain good seasoning and flavorings. The spices and herbs used bring out the full flavor.
Plate Presentation 10 % Is the food samples assembled in an eye-appealing manner with appropriate garnish?	FAIR The presentation lacked color and plate was messy. It contained no eye-appeal. I would not order this in a restaurant	GOOD The presentation was neat and had some color. It contained little eye-appeal. I might order this in a restaurant but only if presented better.	EXCELLENT The presentation was creative. It contained good color and very clean. It would be an item I would order in a restaurant
Final Product 20 % Enter criteria description	FAIR Final food products was under cooked, and inedible. Recipes were not followed correctly and Chef instructions were ignored	GOOD Final food products was edible; but lacked in flavor and seasoning. Errors were made in following directions of recipe or Chef instructions	EXCELLENT Correct preparation of food products resulted in good flavor profiles, texture and consistency.
Ingredient Rationale 5 %	FAIR No justification for ingredient composition.	GOOD Ingredient composition is rationalized but is not appropriate.	EXCELLENT Ingredient composition is rationalized appropriately.
Printed Menu Decription 10 %	FAIR Illegible, Inappropriate. Incorrect puinctuation and grammar.	GOOD Somewhat legible, Inappropriate Font, or Paper, or Color. Minor grammatical Errors, and Punctuation.	EXCELLENT Legible, Appropriate Font, Paper, Color. Well Written with proper punctuation and grammar.
Recipe Costing 29-30% 5 %	FAIR Cost is >29%	GOOD Cost is >29% but <30%	EXCELLENT Cost is 29% or less.