Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: Culinary Arts II III rubric
find rubric
Your browser does not support iframes.
(draft)
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
Culinary Arts II III
Culinary Arts Sophomore Orientation
Workplace Safety, Safe Food Handling, Weights Measures and Recipes, Knife Skills, Professionalism, Cooking Techniques, Sold Sauce, Sauce ID, Vegetable Cookery Soup Cookery
Rubric Code:
ZXX3CA6
By
lfohringer
Draft
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Culinary Arts Sophomore Orientation
Meets Standard
3 pts
In Progress
2 pts
Improvement Necessary
1 pts
Sanitation & Safety
Meets Standard
Safety rules and techniques are continually practiced. All food products are safely handled.
In Progress
Safety rules and safe food handling techniques are sometimes observed.
Improvement Necessary
Safety rules are not recognized. Safe food handling techniques are not practiced.
Tool/Equipment Identification
Meets Standard
Can identify all common tools and equipment. Can operate equipment without assistance.
In Progress
Can identify most common kitchen tools and equipment. Can operate equipment with little to no assistance.
Improvement Necessary
Can not identify common kitchen tools and equipment. Can not operate equipment without assistance.
Weights,Measures,Recipe conversions
Meets Standard
Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
In Progress
Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy.
Improvement Necessary
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.
Knife Skills
Meets Standard
Student used proper procedures for "mise en place", food and knife handling and safety, was cognizant of all instructions given; knife cuts are proficient.
In Progress
Student attempted to use proper procedures and guidelines for safe food and knife handling, and proper "mise en place", but did not completely follow chef's instructions. Knife cuts are not always correct.
Improvement Necessary
Student did not use proper food handling or preparation techniques; did not follow safe knife handling rules, utilized proper "mise en place" procedures for food or equipment.
Professionalism/Discipline
Meets Standard
Complete Uniform is always clean and wrinkle free. Is prepared with notebook, pencil or pen, and thermometer. Is helpful and respectful of lab, team members, and or chef instructor.
In Progress
Uniform is unavailable or incomplete once per week. Is not disruptive or disrespectful to team, lab and/or chef instructor.
Improvement Necessary
Uniform is incomplete, dirty, wrinkled or unavailable 2+ times per week. Socially talks during lab time and is disruptive. Does not show respect to lab, team members, and/or chef instructor.
Cooking Techniques
Meets Standard
Can list all fundemental cooking techniques and can demonstrate most cooking techniques with a high degree of competency.
In Progress
Can list most fundemental cooking techniques and can demonstrate some cooking techniques according to demonstration.
Improvement Necessary
Can not list fundemental cooking techniques. Can not demonstrate any cooking technique.
Cold Sauce Preparation
Meets Standard
Can create temporary and permanent emulsions without difficulty on first attempt.
In Progress
Can create temporary and permanent emulsions with some difficulty or can create after more than one attempt.
Improvement Necessary
Can not create either temporary or permanent emulsions.
Sauce Identification & Preparation
Meets Standard
Can identify all 5 mother sauces and at least 2 small sauces. Can prepare sauces with little to no adjustments.
In Progress
Can identify most mother sauces and some small sauces. Can prepare sauces with some adjustments.
Improvement Necessary
Can not identify mother sauces or small sauces.
Vegetable Cookery
Meets Standard
Can apply cooking techniques to most most vegetables and identify vegetables.
In Progress
Can apply cooking techniques to most vegetables and can identify most vegetables.
Improvement Necessary
Can not apply varied cooking techniques to vegetables. Can not identify vegetables.
Soup Preparation
Meets Standard
Can identify all soup categories and prepare soups with proficiency. Soups are proper consistency and temperature.
In Progress
Can identify most categories of soup and can prepare most soups with profiency according to standarized recipes.
Improvement Necessary
Can not identify categories of soup; can not prepare soups with proficiency; can not prepare soups according to standarized recipes.
Subjects:
Vocational
Types:
Assignment
ePortfolio
Assessment
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Assignment rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
This rubric is still in draft mode and cannot be scored. Please change the rubric status to
ready to use
.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n202
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.