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iRubric: FOOD PRODUCTS RUBRIC

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FOOD PRODUCTS RUBRIC Appetizers or Dessert: Tasting and presentation This rubric is an assessment of the Appetizer or dessert and presentation of the final product. Rubric Code: U2XA24W By stancy Ready to use Public Rubric Subject: Education Type: Assessment Grade Levels: 9-12

Final 100 pts.
	Excellent 10 pts	Very Good 8 pts	Good 6 pts	Developing 4 pts	Needs Improvement 2 pts
Co-operation/employability X2skills	Excellent Learner demonstrated a willingness to complete all tasks. Participated very well though the whole process of preparation.	Very Good Learner demonstrated some willingness to complete all tasks. Participated well though the whole process of preparation.	Good Learner demonstrated some willingness to complete all tasks. Participated fairly well though the whole process of preparation.	Developing Learner participated but tended to play. Refuse non-preferred tasks, or quit before all tasks were complete.	Needs Improvement Learner did not participate in all tasks and did not demonstrate a willingness to work.
MISENPLACE	Excellent Everything is in place at the beginning of the preparation. The ingredients and tools that will be used for the product.	Very Good Most of the tools and ingredieints is in place at the beginning of the preparation.	Good Some of the tools and ingredients is in place at the beginning of the preparation.	Developing Tools and Ingredients are prepared but are in different areas and out of order. May need to organize more.	Needs Improvement The tools and ingredients are not well prepared ahead of time. Needs to be time concscious.
Safety	Excellent Learner followed safety rules and food handling procedures excellently.	Very Good Learner followed safety rules and food handling procedures well.	Good Learner followed safety rules and food handling procedures fairly.	Developing Learner barely followed safety rules and food handling.	Needs Improvement Learner followed safety rules and food handling procedures poorly.
Clean-Up	Excellent Learner left working area very clean and tidy. All dishes were washed. Tables were clean and dry.	Very Good Learner left working area clean and tidy. Some dishes were washed. Tables were clean and dry.	Good Learner left working area fairly clean and tidy. Not all dishes were washed. Tables were fairly clean and dry.	Developing Learner left working area untidy. Very few dishes were washed. Tables were not clean and dry.	Needs Improvement Learner left working area dirty. None of the dishes were washed. Tables were left disorganized and dirty.
Plate PresentationX1	Excellent The presentation was very creative. It contained excellent colour and plate well organised.	Very Good The presentation was creative. It contained very good colour and plate was organised.	Good The presentation was good. It contained colour and plate was fairly organised.	Developing The presentation was fair. It contained some colour and plate was organised with some creativity.	Needs Improvement The presentation lacked color and plate was unorganized. It contained no eye-appeal.
ATTIRE/VISIBILITYX1	Excellent The student is able to display himself/herself in a presentable way while preparing the food product. Proper attire (White shirt, Hair tied, Clean hands) are evident all the time.	Very Good The student is able to display himself/herself in a presentable way while preparing the food product. Proper attire (White shirt, Hair tied, Clean hands) are evident most of the time.	Good The student is somewhat able to display himself/herself in a presentable way while preparing the food product. Proper attire (White shirt, Hair tied, Clean hands) are evident some of the times.	Developing The student is not so much seen in a presentable way or hidden in the picture while preparing the food product. Proper attire (White shirt, Hair tied, Clean hands) are not visible.	Needs Improvement The student needs to be seen to show evidence of preparation. Needs improvement.
Final ProductX2	Excellent Correct preparation of food products resulted in excellent flavour profiles as per family tasting, texture and consistency.	Very Good Correct preparation of food products resulted in very good flavour profiles, texture and consistency.	Good Correct preparation of food products resulted in good flavour profiles, texture and consistency.	Developing Final food product was edible; but lacked in flavour, texture and consistency.	Needs Improvement Final food product was under cooked, and inedible. Flavour and texture not visible.
PROMPTNESS	Excellent The product was done on time or ahead of time.	Very Good Late for 1-2 days.	Good Late for 3-4 days	Developing Late for 5-6days	Needs Improvement Late more than 7-9days.

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