- Username
- Password
forgot?

iRubric: Adv. Culinary Arts Egg Breakfast Cook-off rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Adv. Culinary Arts Egg Breakfast Cook-off Adv. Culinary Arts Egg Breakfast Cook-off Teacher or additional judge will evaluate the lab group's performance and food product. Rubric Code: UXX86X2 By chefjarvis Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Team Breakfast Cookoff Overall Score
	1 Team Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties (N/A)	2 Team Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement (N/A)	3 Team Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques (N/A)	4 Team Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. (N/A)
Organizational & Preparation Skills Timing	1 Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.	2 Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	3 Student showed proper cooking methods and techniques, but did not practice good time management.	4 Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Creativity of the Menu	1 The menu was unappealing and was missing items. It did not give a clear description of the foods being served.	2 The menu listed items available but lacked a good description and creativity.	3 The menu listed all items available and was neatly written. It lacked creativity and color.	4 The menu was colorful and artistically arranged. It was very creative & informative. The menu was well written and easy to understand.
Taste & Appearance Taste and Appearance of the dish	1 Food product was not satisfactory. Recipe was not followed according to specifications.	2 Food was acceptable but presentation and taste were lacking	3 Food was good and presentation and taste were good. Food was made according to the recipe	4 Food was made to recipes specifications. The food was presented well and was an excellent product.
Customer Service	1 The customer was left unattended.	2 The customer did not get a refill on a beverage or polite service.	3 The customer was adequately waited upon. The beverage was refilled only upon request. Adequate menu knowledge.	4 Complete customer satisfaction. Beverage was refilled frequently without customer asking. Thorough knowledge of the menu. Polite and timely delivery of requested items.