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iRubric: Foodservice Exploratory Summative Daily Task rubric

iRubric: Foodservice Exploratory Summative Daily Task rubric

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Foodservice Exploratory Summative Daily Task 
Foodservice Exploratory Summative Pre/Post Test Rubric
Foodservice Dining Room Exploratory Summative Pre/Post Test Rubric Daily Task
Rubric Code: ZC4B68
By rstdenis
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Dining Room Class
  F (below 70 points)

(N/A)

D (70-76 points)

(N/A)

C (77-84 points)

(N/A)

B (85-91 points)

(N/A)

A (92-100 points)

(N/A)

Daily Task: The Front

Salad Bar: spotless and power on. Hotel pans in. Bowls at end. Items on top.
Menu Box: Set up with the day's menu. All unused letters sorted.
Prepare 10 to-go trays.
Vacuum floor.
F (below 70 points)

No effort made towards assigned Daily Task
D (70-76 points)

Student did not practice demonstrated techniques for setting up The Front
C (77-84 points)

Student partially demonstrated proper techniques for setting up The Front
B (85-91 points)

Student practiced all demonstrated techniques for setting up The Front
A (92-100 points)

Student was consistently a role model to class demonstrating all proper tasks for setting up The Front
Daily Task: Tables

All tables sprayed, cleaned and dried.
Placemats placed properly at each setting
Napkins placed properly at each setting.
Clean glasses placed properly at each setting.
F (below 70 points)

No effort made towards assigned Daily Task
D (70-76 points)

Student did not practice demonstrated techniques for setting up Tables
C (77-84 points)

Student partially demonstrated proper techniques for setting up Tables
B (85-91 points)

Student practiced all demonstrated techniques for setting up Tables
A (92-100 points)

Student was consistently a role model to class demonstrating all proper tasks for setting up Tables
Daily Task: Silver

Student counts out necessary silverware for the days service.
All silver is steamed and polished and placed on napkins on beverage trays to be set at each table setting.
F (below 70 points)

No effort made towards assigned Daily Task
D (70-76 points)

Many errors counting out silverware properly
Silverware is not steamed and polished properly
Trays for silver are not clean, meaning silver needs to be redone.
C (77-84 points)

A few errors counting out silverware properly
A few items need to be re-steamed and re-polished
Some trays for silver are not cleaned, meaning silver needs to be redone.
B (85-91 points)

Student properly counts out necessary silverware for the days service.
All silver is properly steamed and polished and placed on napkins on beverage trays to be set at each table setting.
A (92-100 points)

Student was consistently a role model to class demonstrating all proper tasks for preparing Silver
Daily Task: Centers

Student fills water pitchers and places them on underliners on each table. Student fills monkey dishes with creamers for each table. Student places flowers if needed. Student ensures that sugar caddys are full and places them at each table. Student ensures that salt and peppers are full and places them on each table
Centers must be consistent and orderly
F (below 70 points)

No effort made towards assigned Daily Task
D (70-76 points)

Student does not demonstrate consistency when placing all the items needed on table's Centers
C (77-84 points)

Student partially demonstrates consistency when placing all the items needed on table's Centers
B (85-91 points)

Student demonstrates consistency when placing all the items needed on table's Centers
A (92-100 points)

Student was consistently a role model to class demonstrating all proper tasks for preparing table's Centers
Daily Task: Soup Table

Following the example photograph, the student places the numerous service items needed for the dining room's
soup and fresh bread service
F (below 70 points)

No effort made towards assigned Daily Task
D (70-76 points)

Student does not demonstrate consistency or fully stock all items needed on the Soup Table
C (77-84 points)

Student partially demonstrates consistency and stocks most items needed on the Soup Table
B (85-91 points)

Student demonstrates consistency and stocks all items needed on the Soup Table
A (92-100 points)

Student was consistently a role model to class demonstrating all proper tasks for preparing the dining room's Soup Table.




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