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iRubric: Hotel Culinary Lab Rubric
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Hotel Culinary Lab Rubric
Hotel Culinary Lab Rubric
Rubric Code:
Y6B244
By
jinnya1979
Ready to use
Public Rubric
Subject:
Vocational
Type:
(Other)
Grade Levels:
(none)
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Hotel Culinary Rubric
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
Organizational Skills
5 pts
Very Poor
No organizational skills displayed
No mise en place present
Poor
Minimal organizational skills displayed
Minimal mise en place displayed
Average
Average organizational skills displayed
Average mise en place is present
Good
Good organizational skills displayed
Good mise en place is present
Excellent
Excellent organizational skills displayed
Excellent mise en place is present
Time Management
3 pts
Very Poor
No implementation of written time management plan
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, Temperature
5 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
Taste
3 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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