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iRubric: Cooking Practical Exam rubric

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Cooking Practical Exam Students will use this rubric to demonstrate preparing a recipe from what they have learned throughout the semester. Students will be able to demonstrate varying skills, including knife skills, cooking techniques, safety and sanitation Rubric Code: VX744XX By jbtoback Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Practical Cooking
	Under Developed 0 pts	Developing 4 pts	Established 8 pts	Exemplary 10 pts
Texture	Under Developed Product is overcooked, or old. Student demonstrates minimal technical skill in determining when food product is done.	Developing Student demonstrates satisfactory technical skill, food product is cooked but is lacking. (i.e vegetables over cooked, noodles over boiled, no caramelization to product)	Established Student demonstrates competent technical skill to create final product, Texture reflects cooking technique	Exemplary Student demonstrates excellent technical skills, texture reflects one or more appropriate cooking techniques
Taste	Under Developed Product tastes old or stale prepared too far in advance for grading. Student demonstrates minimal technical skill in determining when food product is done.	Developing Product is not as fresh as it could be. Student demonstrates satisfactory technical skill in use of flavor profile. Outlined changes to recipe in order to improve overall taste.	Established Student demonstrates competent technical skill to create final product, product is fresh within 48 hours, well balanced. Student constructed a plan to build flavor through time and resources	Exemplary Student demonstrates excellent technical skills, Final product was produced within 24 hours, balanced flavors, Student constructed a plan to ensure recipe flavor would build through efficient amount of time
Presentation	Under Developed Not appealing, looks thrown together on plate. Student demonstrates minimal technical skill in determining when food product is done.	Developing Student demonstrates satisfactory technical skill in plating/ presentation. Creates solution which is adequately presented (i.e. Use of equipment for cooking/ plating)	Established Student demonstrates competent technical skill to create final product. Outlined changes made to design and plan to create final solution	Exemplary Student demonstrates excellent technical skills, explains changes made to the product and plan when finalizing solution for presentation
Seasoning	Under Developed Lack of seasoning no salt or pepper. Student did not taste product to adjust seasoning. Student demonstrates minimal technical skill in determining when food product is done.	Developing Seasoning is adequate, good use of basic seasoning (salt and Pepper), Student adjusted as needed however could use more. Student demonstrates satisfactory technical skill with seasoning.	Established Student demonstrates competent technical skill to create final product. Seasoning is correctly done, adjusted before final product is served. Student constructed sufficient plan to allow seasoning to develop	Exemplary Student demonstrates excellent technical skills, follows the plan to season food product, checks and adjusts as needed which functions as intended and is presented appropriately for seasoning
Technique	Under Developed Student used technique recipe called for however overcooked product. Student demonstrates minimal technical skill in determining when food product is done.	Developing Student demonstrates satisfactory technical skill for cooking techniques/ knife skills. Outlines plan of how to demonstrate cooking technique or utilizes prior knowledge to change a cooking technique.	Established Student demonstrates competent technical skill to create final product. Outlines plan to demonstrate two or more cooking techniques, utilizing prior knowledge.	Exemplary Student demonstrates excellent technical skills, Constructs logical plan to demonstrate 3 or more cooking techniques which outlines efficient use of time and resources to create final product.

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Vocational

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