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iRubric: Entree Plate Evaluation rubric

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Entree Plate Evaluation CULINARY ARTS Daily Assessment of Culinary Lab performance and Student skill level Rubric Code: U2X794W By cheftim Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: (none)

Entree Plate Evaluation Diced Pork
	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 15 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 20 pts	Good Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques 25 pts
Preparation	Poor Student demonstrated poor preparation procedures which resulted in poor quality product results due to distracted concentration	Fair Student demonstrated fair preparation procedures but missed one or more of the steps due to distracted concentration	Good Student demonstrated good preparation procedures and completed most steps successfully due to good concentration
Cook and Service Techniques	Poor Student demonstrate poor cooking methods and techniques and did not focus on task at hand. (Left equipment on stove unattended, did not control heat, did not follow instructions.)	Fair Student demonstrated fair cooking methods and techniques but lacked professionalism in completing all instructions successfully within the time schedule	Good Student demonstrated fair cooking methods and techniques. Student lacked professionalism in completing all instructions successfully within the time schedule
Taste	Poor Adequate but not outstanding seasoning poor	Fair Average taste, seasoning neutral	Good pleasant tasting good use of seasoning.
Safety & Sanitation & temp	Poor Students demonstrated poor safety and sanitation practices such as not using equipment in the appropriate manner, hand washing, and sanitizing. Cold below 41 Hot above 135	Fair Student demonstrated fair safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing. Cold below 41 Hot above 135	Good Student demonstrated good safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing. Cold below 41 Hot above 135