Rubric – Tas Cooking Competition – Recipe Formulation Task

Criterion

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B

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1. Collect organise and categorise information. Dish successfully answered the brief of degustation, and successfully included the limitations of the ingredients to be used. Dish was easily adjusted to answer the design brief of degustation, and included the limitations of the ingredients to be used. Dish was did not answer the design brief of degustation or did not successfully include the limitations of the ingredients to be used. Dish was did not answer the design brief of degustation and did not successfully include the limitations of the ingredients to be used.
Concept- answering the brief
2.  Communicate ideas and information (KC) The food order form is complete, fully resized and has placed ingredients into correct ordering areas The food order form is complete and has placed ingredients into correct ordering areas The food order form is mostly complete, but has placed some ingredients into incorrect ordering areas The food order form is somewhat complete, but has placed many ingredients into incorrect ordering areas Order form not complete
Initial Order form
3. Plans organises and completes activities Recipe is completed within agreed time frame and has cleaned up as they have worked on the dish.

Order form is handed in on time.

Recipe is completed within agreed time frame and cleans up after they have presented the dish.

Order form is handed in 1 day late

Recipe is not completed within agreed time frame, however, all cleaning is completed along the way.

Order form is handed in 3 days late.

Recipe is not completed within agreed time frame and student leaves area untidy.

Order form is handed in late, which affects ordering.

Recipe not complete

Order form not handed in.

Student uses time efficiently.

Product is complete.

6. Demonstrate an awareness of current food and dining trends The dish was creatively presented and was suitable for submission into the Tas Cooking Competition The dish was well presented and was suitable for submission into the Tas Cooking Competition The dish was well presented however, was not entirely suitable for submission into the Tas Cooking Competition The dish’s presentation lacked visual qualities and was not entirely suitable for submission into the Tas Cooking Competition Dish was not completed
Awareness of current food dining trends
7. Demonstrate an understanding of creative food design and decoration The dish had great visual, taste and textural qualities. The dish had good visual, taste and textural qualities. The Dish had satisfactory visual, taste and textural qualities. The dish had limited visual, taste and textural qualities. Dish was incomplete
Creativity and food presentation

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