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iRubric: Jr. Sous Chef of the Week rubric
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Jr. Sous Chef of the Week
weekly affirmation of specific skills created by the apprentice students. What to aspire to.
Rubric Code:
P452C5
By
Chefwatson
Ready to use
Public Rubric
Subject:
Vocational
Type:
Attendance
Grade Levels:
9-12
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Jr. Sous Chef of Week
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
Culinary Skills
Poor
unorganized, takes many trips,messy station, doesn't; clean as go/use correct knife safety precautions/know knife cuts/methods of baking & cooking, inconsistent skills
Fair
disorganized, tasks take to long, always asking for help, needs safety reminders, sloppy, bad knife cuts, product not uniform, needs improvement on baking/cooking skills, taking up space.
Good
Mise en place,
organized but not efficient, needs more time to produce product,
needs reminders for theory and cooking methods, asks for help,
does get the product out on time
Excellent
cleans station as go, organized, efficient,
demonstrates & knowledgeable about; safety/basic baking, cooking methods/knife cuts, communicates with clear instructions
Attitudes
Poor
Fair
unmotivated in general,
cannot stay on task, disrupts others task, protests to do work, teases, non approachable,
Good
most of the time has positive attitude, reminders for getting on task, willing to learn, no horse play or criticism, almost a leader, reminders to be quiet during demos.
Excellent
calm, encouraging with students, approachable, always has positive attitude & willing to learn, motivated/ enthusiastic/ respectful at all times, listens to lectures
Behaviors
Poor
Fair
has to be asked to clean up, reminders for uniform and electronics,
has more than eight days or absences, rarely on time, leaves early, leaves station messy,
Good
most of the time arrives on time and ready for work, a little untidy,most of the time is serious about work, occasionally uses i-pods, sometimes sarcastic, can teach some theory
Excellent
ALWAYS a Role model, follows rules, dedicated, listens, acts/dresses professionally, responsible, consistent, punctual, stays on task and helps others to stay on task.
Keywords:
Culinary Skills
Subjects:
Vocational
Types:
Attendance
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