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iRubric: Grand Sauces Practical Rubric

iRubric: Grand Sauces Practical Rubric

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Grand Sauces Practical Rubric 
Soup & Sauce Practical Rubric -Wk 4 - Blue Team
Rubric Code: YX5X68A
By amandakhill
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: (none)

Powered by iRubric Sauce Practical
  Poor

Needs a lot of work to be considered successful in the course.

4 pts

Fair

With some additional practice will become much better at the skills being assessed.

6 pts

Good

Good skills demonstrated and ready to be challenged with new learning objectives.

8 pts

Exceeds

Likely not being challenged enough in the course and needs new learning objectives to move his or her educational experience along the learning career path.

10 pts

Gathering Mise en Place

Poor

Disorganized, multiple trips to food cart, refrigerator or pantry shelves to gather all product; didn't get everything together before starting. This also includes tools from knife kit and pots and pans from the cage.
Fair

Most of the product needed to prepare the dish was gathered from the outset of production; only one or two additional items were needed to complete the dish; this includes garnish items; this includes equipment as well as food.
Good

All of the product needed to prepare the dish was gathered before preparation of the dish began; did not need any additional items from the cart or storeroom to finish the dish.
Exceeds

Collected all of the ingredients needed before beginning production; Did not horde unnecessary amount of production items that may have been needed by other students in the class. Took only what was needed to prepare the dish.
Scaling Ingredients

Poor

Most ingredients not measured accurately; mistakes such as confusing ounces for cups; tablespoons for teaspoons; weight for volume measures may have occured
Fair

Almost all correctly measured, perhaps only one or two measurements that were not correct
Good

Little miss-measurement so as to have little impact on the final result
Exceeds

All product measured/scaled without any errors
Knife Skills

Poor

No demonstrated improvement in knife skills over the time in class; doesn't appear to be practicing the skill covered in previous lessons
Fair

More than 30% of the knife cuts are irregular
Good

Overall acceptable knife skills; as expected for a student at this point in the term
Exceeds

Excellent knife skills; should be challenged with more technical knife work
Seasoning

Poor

Unpleasant taste: too salty; too much pepper; or bland
Fair

Needs some minor adjustment to be acceptable
Good

Good seasoning - doesn't need any additional seasoning (salt or pepper) to be acceptable as a dish served to the public. The amount of acid (lemon juice) was pleasant to the taste of the sauce.
Exceeds

Model example for everyone else to emulate. Perfect
Demonstration of Sauce

Poor

Did not prepare the sauce. Did not even try.
Fair

Used some of the class time well during class period. Did not finish on time. Did not have all necessary ingredients prepared. But, did put in some effort.
Good

Used time well during class period. Needed some help but not much. Came prepared with all necessary ingredients.
Exceeds

Used time well during class period. Focused on getting the product done. Correctly demonstrated how to prepare the sauce. Came prepared with pre-prepared stocks or necessary ingredients.
Safety and Sanitation

Poor

Messy; needs to be coached on how to handle station.
Fair

Somewhat messy; needs some cleaning; may only need to be told once or twice to clean station.
Good

Student cleans as he goes. Station is kept wiped down. Knives are properly sanitized. Equipment is properly stored.
Exceeds

Constantly cleaning station and work area after completing incremental parts of the production assignment.




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