iRubric: Stocks and Sauces rubric

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Stocks and Sauces CULINARY ARTS 132 ENTREMETIER/SAUCIER IDENTIFY CLASSIC STOCKS and SAUCES. PREPARE QUANTITY AND QUALITY PRODUCTION OF CLASSIC AND CONTEMPORARY STOCKS, SAUCES. ASSESS THE QUALITY OF SAID ITEMS PER INDUSTRY STANDARDS. Rubric Code: TX37X8W By BrianRutherford Draft Public Rubric Subject: Vocational Type: (Other) Grade Levels: Undergraduate

Course Evaluation Course Objectives
	Poor 1 pts	Fair 2 pts	Good 3 pts
Stocks, Broths, Consommes Recognition of ingredients and cooking procedure	Poor Student does not have recognition of ingredient proportions and stock-cooking procedure.	Fair Student applies satisfactory knowledge of ingredient proportions and stock-cooking procedures.	Good Student has good assembly and measure of ingredient proportions and stock-cooking procedures .
Sauces Classical Leading, Secondary and Small Sauces	Poor Student has unsatisfactory recognition for Classical Sauces.	Fair Student demonstrates satisfactory practices for differentiating Classical Sauces.	Good Student can compose and prepare Classical, Secondary and Small Sauces.