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iRubric: Culinary Arts Sophomore Orientation rubric
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Culinary Arts Sophomore Orientation
Culinary Arts Sophomore Orientation
Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills, professionalism, and basic culinary preparation.
Rubric Code:
QX384C7
By
jchell
Draft
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Culinary Arts Sophomore Orientation
A=30
B=20-29
F=<20
Improvement Necessary
1 pts
In Progress
2 pts
Meets Standard
3 pts
Sanitation & Safety
Improvement Necessary
Safety rules are not recognized. Safe food handling techniques are not practiced.
In Progress
Safety rules and safe food handling techniques are sometimes observed.
Meets Standard
Safety rules and techniques are continually practiced. All food products are safely handled.
Tool/Equipment Identification
Improvement Necessary
Can not identify common kitchen tools and equipment. Can not operate equipment without assistance.
In Progress
Can identify most common kitchen tools and equipment. Can operate equipment with little to no assistance.
Meets Standard
Can identify all common tools and equipment. Can operate equipment without assistance.
Weights,Measures,Recipe conversions
Improvement Necessary
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.
In Progress
Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy.
Meets Standard
Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Knife Skills
Improvement Necessary
Student did not use proper food handling or preparation techniques; did not follow safe knife handling rules, utilized proper "mise en place" procedures for food or equipment.
In Progress
Student attempted to use proper procedures and guidelines for safe food and knife handling, and proper "mise en place", but did not completely follow chef's instructions. Knife cuts are not always correct.
Meets Standard
Student used proper procedures for "mise en place", food and knife handling and safety, was cognizant of all instructions given; knife cuts are proficient.
Professionalism/Discipline
Improvement Necessary
Uniform is incomplete, dirty, wrinkled or unavailable 2+ times per week. Socially talks during lab time and is disruptive. Does not show respect to lab, team members, and/or chef instructor.
In Progress
Uniform is unavailable or incomplete once per week. Is not disruptive or disrespectful to team, lab and/or chef instructor.
Meets Standard
Complete Uniform is always clean and wrinkle free. Is prepared with notebook, pencil or pen, and thermometer. Is helpful and respectful of lab, team members, and or chef instructor.
Cold Sauce Preparation
Improvement Necessary
Can not create either temporary or permanent emulsions.
In Progress
Can create temporary and permanent emulsions with some difficulty or can create after more than one attempt.
Meets Standard
Can create temporary and permanent emulsions without difficulty on first attempt.
Cooking Techniques
Improvement Necessary
Can not list fundemental cooking techniques. Can not demonstrate any cooking technique.
In Progress
Can list most fundemental cooking techniques and can demonstrate some cooking techniques according to demonstration.
Meets Standard
Can list all fundemental cooking techniques and can demonstrate most cooking techniques with a high degree of competency.
Sauce Identification & Preparation
Improvement Necessary
Can not identify mother sauces or small sauces.
In Progress
Can identify most mother sauces and some small sauces. Can prepare sauces with some adjustments.
Meets Standard
Can identify all 5 mother sauces and at least 2 small sauces. Can prepare sauces with little to no adjustments.
Vegetable Cookery
Improvement Necessary
Can not apply varied cooking techniques to vegetables. Can not identify vegetable groups.
In Progress
Can apply cooking techniques to most vegetables and can identify vegetables by group/category.
Meets Standard
Can apply cooking techniques to most most vegetables and identify vegetables by both group and individually.
Soup Preparation
Improvement Necessary
Can not identify categories of soup; can not prepare soups with proficiency; can not prepare soups according to standarized recipes.
In Progress
Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes.
Meets Standard
Can identify all soup categories and prepare soups with proficiency. Soups are proper consistency and temperature.
Subjects:
Vocational
Types:
Assignment
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