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iRubric: Intro to Foods: Soup Recipe Execution rubric

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Intro to Foods: Soup Recipe Execution Culinary Arts 111 Rubric Code: SXXB422 By amandakhill Draft Public Rubric Subject: Vocational Type: Assignment Grade Levels: (none)

Culinary Arts 111
	Poor 4 pts	Fair 6 pts	Good 8 pts
Sanitation & Safety	Poor Safety rules are not recognized.Safe food handling techniques are not practiced. Kitchen is not cleaned properly, dishes are in the sink, counters are dirty.	Fair Safety rules and safe food handling techniques are sometimes observed. Kitchen is not fully clean, dishes are washed but not put away. Counters are not cleaned properly.	Good Safety rules and techniques are continually practiced. all food products are safely handled. Kitchen is clean, dishes are washed and put away.
Tool/Equipment Identification	Poor Can not identify common kitchen tools and equipment, can not operate equipment without assistance	Fair Can identify most common kitchen tools and equipment, can operate equipment with little to no assistance	Good Can identify all common tools and equipment, can operate equipment without assistance
Weights,Measures,Recipe conversions	Poor 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	Fair Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy	Good Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Cooking Techniques/ Seasoning	Poor Soup is under/over seasoned, not appetizing. Ingredients are not cooked properly based on recipe instructions.	Fair Soup is lacking seasoning but pleasant. Some ingredients are not cooked properly.	Good Soup is flavorful, all ingredients are cooked properly.
Soup Preparation	Poor Can not identify categories of soup. can not prepare soups with proficiency.can not prepare soups according to standarized recipes	Fair Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes	Good Can identify all soup categories and prepare soups with profiency. Soups are proper consistency and temperature
Teamwork	Poor The team lacked communication, 1-2 students completed all of the work.	Fair 1-2 students did the majority of the work.	Good All students participated equally.