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iRubric: menu costing pt 3 rubric
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menu costing pt 3
menu costing
Rubric Code:
Y5B36A
By
chefmcampbell
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
Undergraduate
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Menu Cost pt 3
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
calculate cost of ingredients
Poor
less than 80% accuracy
Fair
80 to 90% accuracy
Good
91% to 99% accuracy
Excellent
100% accuracy
EP Cost
Poor
less than 80% accuracy
Fair
80 to 90% accuracy
Good
91 to 99% accuracy
Excellent
100% accuracy
Menu Price
Poor
less than 80% accuracy
Fair
80 to 90% accuracy
Good
91 to 99% accuracy
Excellent
100% accuracy
Yields
Poor
Needs work understanding how to calculate yields.
Fair
Missing some yields, needs to rework the EP cost on some of the recipes to cost them more accurately.
Good
May include some yields but missing some needing calculation.
Excellent
Include all yields in areas required for trim.
Subjects:
Vocational
Types:
Project
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