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iRubric: FOODSERVICE RUBRIC

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FOODSERVICE RUBRIC FOODSERVICE RUBRIC Measures the work on an individual on a team. Can be used for self assessment. Rubric Code: DX78W88 By ChefBoyRZ Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Foodservice Rubric 100 %
	Excellent 95 pts	Good 85 pts	Fair 75 pts	Poor 65 pts
SAFETY 25 % Students are expected to respect and follow all school and program safety rules for their safety and all other students in class.	Excellent Always respects the school and program rules and policies, as stated in the school handbook and Food Service rule sheet.	Good Usually respects the school and program rules and policies, as stated in the school handbook and Food Service rule sheet.	Fair Sometimes respects the school and program rules and policies, as stated in the school handbook and Food Service rule sheet.	Poor Does not respects the school and program rules and policies, as stated in the school handbook and Food Service rule sheet.
QUALITY OF WORK & PRODUCTIVITY 50 % Students are expected to demonstrate quality work effort to accomplish required tasks in a timely manner. Students model example shown.	Excellent Student demonstrates excellent work effort and work quality. Shows great pride in their work. Little or no prompting is need from instructor. Work effort is based on the 9 steps of service, the 9 steps of cashier, busing procedures and clean up assignments.	Good Student demonstrates good work effort and work quality. Shows pride in their work. Some prompting is need from instructor. Work effort is based on the 9 steps of service, the 9 steps of cashier, busing procedures and clean up assignments	Fair Student seldom demonstrates good work effort and work quality. Shows little pride in their work. Usually prompting is need from instructor. Work effort is based on the 9 steps of service, the 9 steps of cashier, busing procedures and clean up assignments	Poor Student demonstrates very little to no effort in required assigned work. Work effort is based on the 9 steps of service, the 9 steps of cashier, busing procedures and clean up assignments
STAYS ON TASK 25 % Students are expected to stay on task from start to finish. This involves picking up,cleaning tools,area,equipment and putting every thing away that the student had taken out.	Excellent Student completed the job task that was assigned with very little or no prompting from instructor.	Good Student usually completes the job task that was assigned with little prompting from the instructor..	Fair Student has to be prompted to complete the task assignment from the instructor.	Poor Student did not start or complete his/her job task.Has to be constantly prompted to stay on task.