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iRubric: DVCHS Culinary Arts Summative Assessment rubric
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DVCHS Culinary Arts Summative Assessment
Culinary Arts Summative
Food laboratory applications testing for culinary arts
Rubric Code:
V623XA
By
hamish1
Draft
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
9-12
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Desktop Mode
Mobile Mode
Student Exam
Poor
0 pts
Fair
5 pts
Good
10 pts
Excellent
20 pts
Safety and Sanitation
Poor
Lacks knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Fair
Overall knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Good
Overall good methods for cleaning/sanitizing, identifying proper methods of waste disposal & good knowledge of kitchen safety rules.
Excellent
Demonstrates excellent & correct methods for cleaning/sanitizing, identify proper methods of waste disposal, excellent knowlede of kitchen safety rules.
Small and Large Equipment Use
Poor
Lacks knowledge of the usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Fair
Overall knowledge of the usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Good
Overall good usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Excellent
Demonstrates correct usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Food Preparation & Recipe
Poor
Lacks knowlege of appropriate cooking technique (s) required for recipe being prepared.
Fair
Overall knowlege of appropriate cooking technique (s) required for recipe being prepared.
Good
Overall good knowlege of appropriate cooking technique (s) required for recipe being prepared.
Excellent
Demonstrates excellent knowlege of appropriate cooking technique (s) required for recipe being prepared.
Teamwork/Management Skills
Poor
Did not work well in team environment and lacked initiative and group and organizational skills. No leadership attributes emerged.
Fair
Worked fair in team environment and showed little initiative and litte group and organizational skills. Little leadership attributes emerged.
Good
Worked good in team environment and showed some initiative and some group and organizational skills. Some leadership attributes emerged.
Excellent
Worked very well in team environment and showed initiative and outstanding group and organizational skills. Potential leadership attributes emerged.
Customer Service
Poor
Demonstrated no knowledge of basic principles of
customer service. Applied no service rules/techniques. Prepared beverages & served classmates.
Fair
Demonstrated some knowledge of basic principles of
customer service. Applied some service rules/techniques. Prepared beverages & served classmates.
Good
Demonstrated good knowledge of basic principles of
customer service. Applied good service rules/techniques. Prepared beverages & served classmates.
Excellent
Demonstrated excellent knowledge of basic principles of
customer service. Applied excellent service rules/techniques. Prepared beverages & served classmates.
Subjects:
Vocational
Types:
Exam
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