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Culn 1120 
Culinary Arts 111
Orientation to culinary skills to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills and basic culinary techniques.
Rubric Code: Q7897C
By Ancho01
Draft
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: Undergraduate

Powered by iRubric 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.




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