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iRubric: CULINARY ARTS 132 ENTREMETIER/SAUCIER rubric

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CULINARY ARTS 132 ENTREMETIER/SAUCIER 2017 Lab Rubric CULINARY ARTS 132 ENTREMETIER/SAUCIER IDENTIFY CLASSIC STOCK, SAUCE AND VEGETABLE PRODUCTION. PREPARE QUANTITY AND QUALITY PRODUCTION OF CLASSIC AND CONTEMPORARY STOCKS, SAUCES, VEGETABLE AND STARCH COOKERY. ASSESS THE QUALITY OF SAID ITEMS PER INDUSTRY STANDARDS. Rubric Code: W59X37 By octcculinary 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 .
Portion Control - Vegetable Yields Weights and Measurement	Poor Student applies unsatisfactory identification for weight and measurements. Moreover, does have the recognition of portioning along with calculating vegetable yields.	Fair Student recognizes and demonstrates satisfactorily in weights, measures along with calculating portion control and vegetable yields.	Good Student can assess weights and measures with portion control and vegetable yields
Cooking Methods Moist Heat, Dry Heat & Dry Heat w/Fat Procedures	Poor Student cannot recognize and demonstrate the variance in cooking methods.	Fair Student satisfactorily distinguishes the variance of cooking methods.	Good Student has good organization and can evaluate the variance of cooking methods.
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.
Vegetable and Starch Identification Understanding root and leafy vegetables. Understanding starches and potatoes.	Poor Student has unsatisfactory recognition of vegetable, starch and potato identification.	Fair Student catagorizes satisfactory identification of vegetable, starch and potato identification.	Good Student assesses good differentiation of vegetable, starch and potato identification.