Culinary Exhibit Junior Level – Rubric Name of Participant___________________________________ 0 1 2 3 4 5 FCCLA Planning Inadequate All Planning All Planning Evidence that The Planning Planning Process steps in the Process steps Process steps the Planning Process was Process summary was Planning are presented are Process was used to plan not provided Process are but not summarized utilized to the project. presented summarized plan project Each step is (points x2) fully explained Product No product Product is not Product not Acceptable Product is Product is appealing and appealing product that attractive and appealing and most likely even though appeal correctly perfectly incorrectly prepared prepared prepared prepared correctly (points x4) No product Questionable Taste needs Adequate Good taste Exceptionally Product Taste taste some taste but not pleasing taste improvement outstanding (points x5) Summary is limited Shows some Food Extensive Shows an Product missing use of food evidence of preparation evidence that exceptional Summary preparation food skills were food level of food skills preparation known and preparation preparation skills used in this skills were skills product applied and points x2) utilized No evidence Has many Has minimal Evidence not Shows that Shows Product errors, does appeal; lacks convincing student evidence of Documentation not show evidence completed how student evidence work; no completed the evidence of product (points x3) progression Did not Unable to Responded to Responded Gave Responses to Response to answer answer some all questions adequately to appropriate questions Evaluators questions but without all questions responses to were ease or evaluator’s appropriate Questions accuracy questions and given without hesitation (points x3) Participant’s Participant Participant is Participant is Participant is Participant is Attire dress is does not neat and neat and neat and neat, clean inappropriate appear clean; clean but clean but clean and dress is attire not attire is not attire is too professional appropriate appropriate casual TOTAL POINTS_____/100
Culinary Exhibit – Junior Level Rubric Name of Participant___________________________________ FCCLA Planning Process (points x2) 0 Planning Process summary was not provided 1 Inadequate steps in the Planning Process are presented 2 All Planning Process steps are presented but not summarized 3 All Planning Process steps are summarized 4 Evidence that the Planning Process was utilized to plan project 5 The Planning Process was used to plan the project. Each step is fully explained Product (points x4) No product Product is not appealing and most likely incorrectly prepared Product not appealing even though prepared correctly Acceptable product that appeal Product is attractive and correctly prepared Product is appealing and perfectly prepared Product Taste (points x5) No product Questionable taste Taste needs some improvement Adequate taste but not outstanding Good taste Exceptionally pleasing taste Product Summary points x2) Summary is missing limited use of food preparation skills Shows some evidence of food preparation skills Food preparation skills were known and used in this product Extensive evidence that food preparation skills were applied and utilized Shows an exceptional level of food preparation skills Product Documentation (points x3) No evidence Has many errors, does not show evidence Has minimal appeal; lacks evidence Evidence not convincing Shows that student completed work; no evidence of progression Shows evidence of how student completed the product Response to Evaluators Questions (points x3) Did not answer Unable to answer some questions Responded to all questions but without ease or accuracy Responded adequately to all questions Gave appropriate responses to evaluator’s questions Responses to questions were appropriate and given without hesitation Attire Participant’s dress is inappropriate Participant does not appear clean; attire not appropriate Participant is neat and clean but attire is not appropriate Participant is neat and clean but attire is too casual Participant is neat and clean Participant is neat, clean and dress is professional TOTAL POINTS_____/100
2018-Junior-guidelines.docx