Rubric for Marking Practical Assignments Learning outcome 4 3 2 1 Use of B2 Able to explain the cooking technique Able to use Lacks basic Unable to use the correct the technique understanding of technique techniques with the technique confidence A3 Able to summarize the recipe with Able to summarize Understands some Lacks understanding understanding the recipe aspects of the recipe Work/organization A1 Explain cross-contamination Select ingredients Random collection Requires more than and select ingredients in the without cross- of ingredients one trip to get correct manner contamination necessary ingredients A5 Actively engaged at all (no Engaged but not Intermittently engaged Failure to contribute, leaning or sitting) productive resulting in additional work for others Managing time A5 Lab finished with lab check prior to Rushed to complete Unable to complete by Late for next class the bell lab check by the bell the bell and equipment A4 Demonstrates correct Demonstrates Identifies equipment No knowledge understanding of equipment correct use of but use is improper of equipment equipment A3 Able to interpret and execute recipe Able to execute recipe Cannot Needs assistance demonstrate to execute execution of recipe without some assistance Product appearance A6 Outcome resembles Resembles Product is edible Product is not edible and nutritive value demonstration product demonstration product C1 Can identify a nutrient from the Can identify a nutrient Requires assistance to Unable to identify product and explain its function identify a nutrient a nutrient C4 Can give several alternatives to Can explain Requires assistance to Unable to identify increase the nutritive value of one alternative identify a healthy a healthy the recipe for a healthier alternative alternative choice Product B1 Original presentation and Plated as discussed Plating is less than Plating is unacceptably appropriate table setting or demonstrated in appealing poor . demonstration
Rubric for Marking Practical Assignments Learning outcome 4 3 2 1 Use of correct techniques B2 Able to explain the cooking technique Able to use the technique with confidence Lacks basic understanding of the technique Unable to use the technique A3 Able to summarize the recipe with understanding Able to summarize the recipe Understands some aspects of the recipe Lacks understanding Work/organization A1 Explain cross-contamination and select ingredients in the correct manner Select ingredients without cross- contamination Random collection of ingredients Requires more than one trip to get necessary ingredients A5 Actively engaged at all (no leaning or sitting) Engaged but not productive Intermittently engaged Failure to contribute, resulting in additional work for others Managing time and equipment A5 Lab finished with lab check prior to the bell Rushed to complete lab check by the bell Unable to complete by the bell Late for next class A4 Demonstrates correct understanding of equipment Demonstrates correct use of equipment Identifies equipment but use is improper No knowledge of equipment A3 Able to interpret and execute recipe Able to execute recipe Cannot demonstrate execution of recipe without some assistance Needs assistance to execute Product appearance and nutritive value A6 Outcome resembles demonstration product Resembles demonstration product Product is edible Product is not edible C1 Can identify a nutrient from the product and explain its function Can identify a nutrient Requires assistance to identify a nutrient Unable to identify a nutrient C4 Can give several alternatives to increase the nutritive value of the recipe Can explain one alternative for a healthier choice Requires assistance to identify a healthy alternative Unable to identify a healthy alternative Product B1 Original presentation and appropriate table setting Plated as discussed or demonstrated in demonstration Plating is less than appealing Plating is unacceptably poor .
CookBook.docx