iRubric: Catering 2 Practical Exam rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Catering 2 Practical Exam As a class students will work together to prepare three hot items and three cold items focused around a central theme. There will be 1 Executive Chef, 2 Sous Chefs who will delegate jobs, and help supervise the kitchen, the preparation of food, setup and break down as well as sanitation. Rubric Code: LX99WX4 By jbtoback Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Enter rubric title
	Unsatisfactory 0 pts	Needs Improvement 4 pts	Good 8 pts	Excellent 10 pts
Professionalism	Unsatisfactory Does not Participate	Needs Improvement Arrives late or frequently absent Clothing may not be appropriate (baggy sweatshirt, open toed shoes) Language is constantly corrected No responses to Chef/Sous Chef	Good Arrived to class after the bell Dressed appropriately, may not be in proper footwear Language needs to be corrected Does not respond to Chef/Sous Chef	Excellent Arrives on time to class Demonstrates appropriate appearance Uses appropriate language while speaking to class/ Chef Responds appropriately to Chef/ Sous Chef
Communication	Unsatisfactory Communication is inappropriate Does not speak with group Does not listen or follow directions	Needs Improvement Speaking skills are lacking Does not listen Responds with sarcasm or attitude Questions don't relate to work at hand	Good Talks at the Chef/Sous Chef Uses active listening, but needs redirection Responses are not complete Questions relate to work but are repetitive	Excellent Demonstrates appropriate speaking skills Demonstrates active listening skills Gives complete responses Asks appropriate questions related to work
Storage of Product	Unsatisfactory Does not follow guidelines for labeling or storage Does not use appropriate container for storage No label of product or date	Needs Improvement Places in random container or bowl Did not store in appropriate area Not labeled or dated	Good Uses container Stored in appropriate location Not stored as per storage guideline	Excellent Uses appropriate Container Stored in proper location Follows safety & sanitation guidelines (label/date)
Handwashing
Lather	Unsatisfactory Does not use soap	Needs Improvement Used warm water No soap used	Good Uses appropriate water temp Used soap	Excellent Uses appropriate water temp (110 degrees) Uses appropriate soap
Scrub	Unsatisfactory No scrubbing	Needs Improvement Scrubbed hands	Good Scrubs hands Scrubbed minimum of 20 seconds	Excellent Scrubs both hands and lower arms Scrubs a minimum of 20 seconds
Rinse	Unsatisfactory Rinsed in cold water	Needs Improvement Rinsed in water Residue may be left	Good Used warm water Rinsed hands Arms may contain soap residue	Excellent Used appropriate water temperature Rinsed hands and lower arms
Dry	Unsatisfactory Dried hand on clothing	Needs Improvement Does not dry hands with appropriate device or method	Good Uses towel to dry hands (paper or cloth) Dry but not thoroughly	Excellent Uses appropriate method or device Dries hands and lower arms thoroughly
Warewashing
	Unsatisfactory 0 pts	Needs Improvement 4 pts	Good 8 pts	Excellent 10 pts
Preparation	Unsatisfactory Placed in bus tub	Needs Improvement Items placed directly in bus tub	Good Scrapped items	Excellent Scraped items Rinsed items
3 Compartment Sink	Unsatisfactory Water is cold and dirty	Needs Improvement Water not changed as needed Rinsed in cold water	Good Placed in bus tub Scrubbed with sponge or steel wool Rinsed Water not changed frequently	Excellent Fully immersed in hot soapy water in bus tub Scrubbed with sponge or steel wool Rinsed by fully immersing in hot water in sink Water changed frequently
Drying	Unsatisfactory Items left out and still dirty or placed away wet	Needs Improvement Items placed away wet	Good Air dried and left out Quick check and put away	Excellent Air dried first by placing in rack Towel dried and put away
Principles of Cooking
	Poor 0 pts	Needs Improvement 4 pts	Good 8 pts	Excellent 10 pts
Preparation	Poor Does not demonstrate proper cooking techniques or basic understanding of cooking	Needs Improvement Oven/ Pan preheated Product seasoned accordingly	Good Oven/ Pan preheated Product seasoned accordingly Food placed presentation side down Tested for doneness	Excellent Oven/ Pan preheated Product seasoned accordingly Food placed presentation side down Turned over and cooked on opposite side Tested for doneness Achieved appropriate level of doneness Item allowed to rest
Appearance	Poor Is not appealing in look	Needs Improvement Appropriate markings Appropriate exterior/ interior color	Good Appropriate markings Appropriate exterior/ interior color Appropriate moistness	Excellent Appropriate markings Appropriate exterior/ interior color Appropriate moistness Appropriate size and shape
Texture	Poor Overcooked	Needs Improvement Appropriate consistency	Good Appropriate consistency Appropriate mouthfeel	Excellent Appropriate consistency Appropriate mouthfeel Appropriate moistness/firmness
Flavor	Poor Lacks Seasoning of any kind	Needs Improvement Properly seasoned Appealing taste	Good Properly seasoned Appealing taste Balanced flavor	Excellent Properly seasoned Appealing taste Balanced flavor Herbs/Spices enhance the dish Marinade enhanced dish Full body
Seasoning	Poor Lack of basic knowledge for seasoning.	Needs Improvement Food lacks seasoning Needs additional amount of seasoning No noticeable herbs/spices used	Good Seasoning is minimal could be better Additional seasoning used after (by guest) Herbs/ Spices noticeable but don't help dish	Excellent Food has basic seasoning such as salt and pepper Seasoning is tasted within product Herbs & Spices used to enhance flavor profile Marinade was used to enhance body of dish

Subjects:

Vocational

Types:

Project

Discuss this rubric