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iRubric: Culinary Lab Rubric
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Culinary Lab Rubric
Culinary Lab Rubric
Rubric Code:
U45CBB
By
Chef1220
Ready to use
Public Rubric
Subject:
Vocational
Type:
(Other)
Grade Levels:
(none)
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Culinary Lab
Very Poor
1 pts
Poor
2 pts
Average
3 pts
Good
4 pts
Excellent
5 pts
Safety and Sanitation
5 pts
Very Poor
Disregard of safety creating unsafe situation
Unsanitary situation creates unsafe product
Uniform is not according policy
Poor
Shows minimal safety concerns during preparation
Shows some sanitation concerns during preparation
Uniform is partially complete and shows signs of dirt
Average
Shows average concern for safety and sanitation
Uniform is acceptable
Good
Displays mostly safety concerns durning preparation
Displays almost all sanitary concerns during preparation
Uniform is almost full and complete and free of dirt
Excellent
Follows all safety practices
Follows all sanitation practices
Uniform is according to policy
Techniques and Equipment
7 pts
Very Poor
Selection and usage of tools/ equipment lacks understanding and demonstration culinary skills
Poor
Selection and usage of tools/ equipment occasionally lacks safe and appropriate industry techniques
Average
Selection and usage of tools/ equipment is average
Demonstrates average
Good
Selection and usage of tools/ equipment mostly adheres to safe and appropriate industry techniques
Excellent
Selects and uses all tools/ equipment correctly and safely
Time Management
3 pts
Very Poor
Disregard of written time management plan
Late for presentation more than 10 minutes
Poor
Partial implementation of written time management plan
Late for presentation between 8 to 10 minutes
Average
Partial implementation of written time management plan
Late for presentation between 5 to 8 minutes
Good
Partial implementation of written time management plan
Late for presentation between 0 to 5 minutes
Excellent
Effectively follows written time management plan
Presentation is on time
Team Work
3 pts
Very Poor
Members lack team organization
Members do not show respect for each other
Poor
Members demonstrate minimal teamwork
Members show minimal respect for each other
Average
Members demonstrate average ability to work as a team
Good
Members demonstrate mostly ability to work as a team
Members show respect for each other
Excellent
Members work effectively and efficiently as a team
to meet production goals
Presentation and Appearance
7 pts
Very Poor
Presentation needs improvement
Plate shows disregard for cleanliness
Proportions of food on the plate is unacceptable
Poor
Presentation is acceptable but lacks professional qualities
Plates shows traces of smudges
Proportions of food on the plate is somewhat acceptable
Average
Presentation is acceptable but displays some professional qualities
Plates shows traces of smudges
Proportions of food on the plate is somewhat acceptable
Good
Presentation is good with acceptable professional qualities
Plates shows minimal to no smudges
Proportions of food on the plate is almost perfect
Excellent
Presentation is excellent
Plates show no smudges and immaculately clean
Proportion of the food is perfect
Serving Temperature
7 pts
Very Poor
Not served at proper temperatures. Plates/bowls not prechllled or preheated
Cold is above 10 C
Hot is below 27 C
Poor
Some food items not served at proper temperatures. Some plates/bowls not prechilled or preheated
Cold is between 8-10 C
Hot is between 27 -35 C
Average
Some food items not served at proper temperatures. Some plates/bowls not prechilled or preheated
Cold is between 5-8 C
Hot is between 35 -45 C
Good
Most food items are at proper temperatures. Most plates are prechilled or preheated
Cold is between 4-8 C
Hot is between 45-60 C
Excellent
All food items served at proper temperatures. All plates/bowls prechilled or preheated
Cold is below 4 C
Hot is above 60C
Taste
8 pts
Very Poor
Questionable taste; needs improvement
Not enough or Too much seasoning
Poor
Adequate, but not outstanding taste. Some what proper seasoning
Average
Average taste. Seasoning is neutral and does not offend or intensify the flavour
Good
Pleasing, appropriate taste for food/recipe
Good use of seasoning
Excellent
Great flavour and taste
Seasoning is outstanding
Subjects:
Vocational
Types:
(Other)
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