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    Creative Cuisine Remote Cooking Rubric 2020-2021

    Uploaded by

    Evan Bederman
    The document outlines a rubric for assessing students on remote cooking assignments with criteria in five areas: safety and sanitation, planning, preparation, final product, and clean-up. Each area is scored from 0-3 points, with descriptors provided for absent/fair/good/excellent performance. The total score across all areas determines the overall score and assessment.

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    Creative Cuisine Remote Cooking Rubric 2020-2021

    Uploaded by

    Evan Bederman
    213 views1 page
    The document outlines a rubric for assessing students on remote cooking assignments with criteria in five areas: safety and sanitation, planning, preparation, final product, and clean-up. Each area is scored from 0-3 points, with descriptors provided for absent/fair/good/excellent performance. The total score across all areas determines the overall score and assessment.

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    Original Title

    At+Home+Cooking+Rubric

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    The document outlines a rubric for assessing students on remote cooking assignments with criteria in five areas: safety and sanitation, planning, preparation, final product, and clean-up. Each area is scored from 0-3 points, with descriptors provided for absent/fair/good/excellent performance. The total score across all areas determines the overall score and assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    213 views1 page

    Creative Cuisine Remote Cooking Rubric 2020-2021

    Uploaded by

    Evan Bederman
    The document outlines a rubric for assessing students on remote cooking assignments with criteria in five areas: safety and sanitation, planning, preparation, final product, and clean-up. Each area is scored from 0-3 points, with descriptors provided for absent/fair/good/excellent performance. The total score across all areas determines the overall score and assessment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Creative Cuisine Remote Cooking Rubric 2020-2021

    Absent – 0 points Fair – 1 point Good – 2 points Excellent – 3 points


    Safety & Sanitation – No safety & sanitation Only some safety & Proper safety & sanitation Student displayed proper
    washed hands, pulled practices were observed sanitation practices were practices were observed safety & sanitation
    back hair, practiced safe observed most of the time practices
    and sanitary practices in
    the kitchen
    Planning – Ready for class No planning procedures Some planning Proper planning Student displayed
    at scheduled time, were observed procedures were procedures were engagement during
    listened to observed observed most of the time planning time
    directions/actively
    watched demonstration
    Preparation – measured No proper preparation Some proper preparation Proper preparation Student displayed proper
    properly, necessary methods were observed methods were observed methods were observed preparation methods
    ingredients, most of the time while preparing the
    equipment/supplies are recipe, including time
    out and ready, followed management
    directions/recipe
    Final Product – the final No final product was An attempt was made but Final product is near Final product looks as
    product resembles correct observed lacked proper texture and perfect intended
    texture, appearance appearance
    Clean-Up – kitchen is left No clean-up was observed Some attempt was made Kitchen is left in good Kitchen is left cleaned and
    clean and sanitary; to clean and sanitize shape with minor clean sanitized
    ingredients, equipment and sanitary issues
    and supplies put away
    properly; sink is cleaned
    and dried
    Totals
    Overall Score & Additional Comments

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