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iRubric: ProStart 1 Practical Exam rubric

iRubric: ProStart 1 Practical Exam rubric

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ProStart 1 Practical Exam 
Chefs for the Day Cooking Contest
60-minute mystery basket. You must include a protein, vegetable, starch and sauce in your dish.
Rubric Code: UX5A84B
By EDDevine
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: 9-12

Powered by iRubric Practical Exam
  Dishwasher

2 pts

Apprentice

4 pts

Cook

6 pts

Sous Chef

8 pts

Master chef

10 pts

Creativity/ originality

How creative was your end product?
Dishwasher

Plain, didn't try to explore their possibilities.
Apprentice

Spent little time. It was good but nothing special.
Cook

It is some what different. Put some thought and time into it.
Sous Chef

It is special. Shows time and effort put in planning.
Master chef

It's unique. Shows lot of time and effort put in planning.
Taste

How did the final product taste?
Dishwasher

Not edible- needs work!
Apprentice

Average- it was ok but could have been better.
Cook

Good flavour- well cooked.
Sous Chef

Good balance of flavour.
Master chef

Excellent flavour - very well cooked.
Presentation

How well was food served?
Dishwasher

Put together quick and sloppy.
Apprentice

Should have spent more time on this aspect.
Cook

Plated well - decorated nicely.
Sous Chef

Good presentation with colourful and appropriate deocration.
Master chef

Very well plated-
Excellent decoration with a unique touch.
Adhering to the requirement

How well utilised all the Included all requirements for the dish: protein, starch, vegetable and sauce.
Dishwasher

Did not prepare a dish.
Apprentice

Included only 1 of the requirements.
Cook

Included only 2 of the requirements.
Sous Chef

Included only 3 of the requirements.
Master chef

Included all 4 requirements.
Culinary skills

How well was the portion sizes prepared and served?
Dishwasher

Portion size was not the expected size.
Apprentice

Portaion size was too small or too big.
Cook

Portion served was still acceptable.
Sous Chef

Portion size was acceptable.
Master chef

Correct proportion served appropriate for the serving plate.
Texture of the food

How did cooking methods bring about the variety in the texture of the foods prepared?
Dishwasher

similar texture food presented.
Apprentice

two different texture is visible.
Cook

Some variation in texture is visible.
Sous Chef

Variation in texture is visible which brings about changes in the way food is presented.
Master chef

A balance of various textured food to increase the taste and aesthetic appeal.
Cooking Techniques

Must use one of the cooking techniques learned.
Dishwasher

Did not follow a procedure for a cooking technique or student did not prepare a dish.
Apprentice

Student selected a cooking technique but did not follow it properly.
Cook

Student selected a cooking technique but missed a step resulting in a dish not prepared properly.
Sous Chef

Student attempted one of the cooking techniques utilizing the correct procedure but the dish needed an increased seasoning.
Master chef

Demonstrated proper use of one of the cooking techniques properly. Resulting in a well prepared dish.




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