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iRubric: Culinary Arts Safety rubric

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Culinary Arts Safety Culinary Arts 111 Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills and basic culinary preparation Rubric Code: WXX37AB By lfohringer Draft Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Culinary Arts
	Poor 1 pts	Fair 2 pts	Good 3 pts
Sanitation & Safety pts	Poor Safety rules are not recognized.Safe food handling techniques are not practiced	Fair Safety rules and safe food handling techniques are sometimes observed	Good Safety rules and techniques are continually practiced. all food products are safely handled.
Tool/Equipment Identification pts	Poor Can not identify common kitchen tools and equipment. can not operate equipment without assistance	Fair Can identify most common kitchen tools and equipment. can operate equipment with little to no assistance	Good Can identify all common tools and equipment. can operate equipment without assistance
Weights,Measures,Recipe conversions pts	Poor Can not interpret basic math concepts of addition, subtraction, multiplication and division that apply to recipe conversions. can not utilize weights and measures with accuracy	Fair Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy	Good Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Sauce Identification & Preparation pts	Poor Can not identify mother sauces or small sauces	Fair Can identify most mother sauces and some small sauces. can prepare sauces with some adjustments	Good Can identify all 5 mother sauces and at least 2 small sauces. can prepare sauces with little to no adjustments
Cooking Techniques pts	Poor Can not list fundemental cooking techniques. can not demonstrate any cooking technique	Fair Can list most fundemental cooking techniques and can demonstrate some cooking techniques according to demonstration	Good Can list all fundemental cooking techniques and can demonstrate most cooking techniques with a high degree of competency
Cold Sauce Preparation pts	Poor Can not create either temporary or permanent emulsions	Fair Can create temorary and permanent emulsions with some difficulty or can create after more than one attempt	Good Can create temporary and permanent emulsions without difficulty on first attempt.
Vegetable Cookery pts	Poor Can not apply varied cooking techniques to vegetables. Can not identify vegetable groups	Fair Can apply cooking techniques to most vegetables and can identify vegetables by group/category	Good Can apply cooking techniques to most most vegetables and identify vegetables by both group and individually
Basics of Baking pts	Poor Can not interpret baking recipes with accuracy. can not identify various baking methods of preparation	Fair Can interpret most baking recipes with accuracy. can identify most baking methods of preparation with competency	Good Can interpret baking recipes with accuracy. identifies baking methods of preparation with competency.
Soup Preparation pts	Poor Can not identify categories of soup. can not prepare soups with proficiency.can not prepare soups according to standarized recipes	Fair Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes	Good Can identify all soup categories and prepare soups with profiency. Soups are proper consistency and temperature

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