iRubric: Knife Skills rubric

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Knife Skills Knife Skills Evaluate student skill to demonstrate food and equipment safety, as well as assigned knife cut in foods laboratory. Rubric Code: AX7W34C By highschoolchef Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Knife Skills Monthly Assessment Culinary 2
	UNSKILLED 1 pts	NOVICE 2 pts	AVERAGE 3 pts	SKILLED 4 pts
Safety and Sanitation Food & Equipment Safety	UNSKILLED Disregards safety and sanitation protocols creating unsafe situation during preparation.	NOVICE Followed some safety and sanitation protocols.	AVERAGE Followed most safety and sanitation protocols.	SKILLED Used all safety and sanitation protocols during preparation.
Food Production Use of tools and techniques	UNSKILLED Improper knife selection and/or usage	NOVICE Proper knife selection-lacks technique	AVERAGE Proper knife selection-occasionally lacks technique	SKILLED Proper knife selection using correct technique
Mis en place Management of food product, equipment, and scraps/waste	UNSKILLED Missing equipment, tools, and scrap bowl	NOVICE Missing some necessary equipment, tools, and /or scrap bowl	AVERAGE All equipment present and utilized with excessive waste	SKILLED All necessary equipment present and task completed with minimal waste
Product Appearance Product:	UNSKILLED Unacceptable proportions-not uniform in size	NOVICE Inaccurate proportions or mostly uniform in size	AVERAGE Accurate proportions- uniform in size	SKILLED High quality workmanship and presentation
Knife Cut Cut:	UNSKILLED Incorrect cut	NOVICE Correct cut but pieces inconsistent in size and/or shape	AVERAGE Correct cut, nearly all consistent in size and shape	SKILLED Correct cut, identical size and shape