Skip to main content

iRubric: Culinary Arts Summative rubric

find rubric

(draft) edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
Culinary Arts Summative 
Culinary Arts Summative
Food laboratory applications testing for culinary arts
Rubric Code: Z593X7
By rae4rae4
Draft
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 9-12

Powered by iRubric Student Exam
  Poor

0 pts

Fair

5 pts

Good

10 pts

Excellent

20 pts

Safety and Sanitation

Poor

Lacks knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Fair

Overall knowledge of methods for cleaning/sanitizing, identifying proper methods of waste disposal & overall knowledge of kitchen safety rules.
Good

Overall good methods for cleaning/sanitizing, identifying proper methods of waste disposal & good knowledge of kitchen safety rules.
Excellent

Demonstrates excellent & correct methods for cleaning/sanitizing, identify proper methods of waste disposal, excellent knowlede of kitchen safety rules.
Small and Large Equipment Use

Poor

Lacks knowledge of the usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Fair

Overall knowledge of the usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Good

Overall good usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Excellent

Demonstrates correct usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Food Preparation & Recipe

Poor

Lacks knowlege of appropriate cooking technique (s) required for recipe being prepared.
Fair

Overall knowlege of appropriate cooking technique (s) required for recipe being prepared.
Good

Overall good knowlege of appropriate cooking technique (s) required for recipe being prepared.
Excellent

Demonstrates excellent knowlege of appropriate cooking technique (s) required for recipe being prepared.
Teamwork/Management Skills

Poor

Did not work well in team environment and lacked initiative and group and organizational skills. No leadership attributes emerged.
Fair

Worked fair in team environment and showed little initiative and litte group and organizational skills. Little leadership attributes emerged.
Good

Worked good in team environment and showed some initiative and some group and organizational skills. Some leadership attributes emerged.
Excellent

Worked very well in team environment and showed initiative and outstanding group and organizational skills. Potential leadership attributes emerged.
Customer Service

Poor

Demonstrated no knowledge of basic principles of
customer service. Applied no service rules/techniques. Prepared beverages & served classmates.
Fair

Demonstrated some knowledge of basic principles of
customer service. Applied some service rules/techniques. Prepared beverages & served classmates.
Good

Demonstrated good knowledge of basic principles of
customer service. Applied good service rules/techniques. Prepared beverages & served classmates.
Excellent

Demonstrated excellent knowledge of basic principles of
customer service. Applied excellent service rules/techniques. Prepared beverages & served classmates.




Subjects:


Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
This rubric is still in draft mode and cannot be scored. Please change the rubric status to ready to use.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.

n178