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iRubric: Culinary (Pasta) Evaluation rubric

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Culinary (Pasta) Evaluation 
Teacher will evaluate the students performance and finished product
Rubric Code: LXXXCW5
Ready to use
Private Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: Undergraduate

Powered by iRubric Pasta Evaluation
100 %
  Poor

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

4 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

6 pts

Good

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

8 pts

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

10 pts

Mise en place
10 pts

Poor

Did not complete preparation, such as hand washing, uniform, gathering tools, ingredients and setting up equipment.
Fair

Student completed most of tasks, but missed one or more of steps
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in completing each preparation task successfully.
Cooking Technique
10 pts

Poor

Student did not focus on task at hand or did not follow instructions.
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent

Student demonstrated proper cooking technique, completed all instructions successfully, and finished on time.
Safety/Sanitation
10 pts

Poor

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Fair

Student only demonstrated some safety and sanitation practices.
Good

Student demonstrated proper safety and sanitation practices most of the time.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork
10 pts

Poor

Student did not work within his group, wandered away from group or showed little group participation.
Fair

Student helped but with minimal effort, partially helped other team members or needed alot of prodding to stay focus in the group.
Good

Student worked within group, did all assigned tasks some prodding.
Excellent

Student worked within group and demonstrated exceptional teamwork by taking initiative by working together with other members.
Finsihed Product
10 pts

Poor

Pasta was not satisfactory. Recipe was not followed according to specifications.
Fair

Pasta was acceptable but presentation, texture and taste were lacking.
Good

Pasta was good and presentation and taste were good. Food was made according to the recipe
Excellent

Pasta was made to recipes specifications. The food was presented well and was an excellent product.



Keywords:
  • Pasta evaluation

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