Skip to main content

iRubric: SkillsUSA Tryouts rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...

SkillsUSA Tryouts

SkillsUSA Tryouts

Rubric Code: E5A4BX

By vachonja

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: Undergraduate

Culinary Cup Tryouts
	Poor 1 pts	Fair 10 pts	Good 15 pts	Very Good 20 pts
Entree	Poor Improperly cooked (method not followed correctly) Overcooked dry Undercooked Pale in color, No color, Searing crust not present, Too much color on poached or white sauces, Burnt product	Fair Food items are just okay Chicken dis just average very little seasoning Items added to the product that was not on the recipe or item changed	Good Method of cooking followed somewhat Slightly over or undercooked Slightly dry. Fair color and acceptable searing of product. Color present but not prevalent. Slightly burnt or hard cooked crust	Very Good Method of cooking followed correctly Product moist Good to excellent color Good searing, poaching correctly done Proper color of item Cooking correct with preparation
Rice	Poor Starchy, overcooked, overworked, or under worked No flavor, bland, Too much seasoning, spice, Method of preparation not followed correctly Burnt or unacceptably served	Fair Texture not correct Very little to no flavor Items added to the product that was not on the recipe or item changed	Good Somewhat starchy Slightly over or undercooked, could use more flavoring, but some taste, slightly too much seasoning or spice Method of preparation followed somewhat correctly	Very Good Not Starchy Cooked perfectly, flavoring, seasoning, spice done correctly Method of preparation followed correctly
Vegetable	Poor Very under or over cooked, No flavor, bland, Too much seasoning, spice, Method of preparation not followed correctly Burnt, Very pale in color, or incorrect color	Fair Under or over cooked	Good Slightly over or undercooked, could use more flavoring, but some taste, slightly too much seasoning or spice Color slightly off	Very Good Cooked perfectly, flavoring, seasoning, spice done correctly Method of preparation followed correctly Color correct,
Presentation	Poor Plate not hot or too hot, Very messy presentation Sauce on rim of plate Plate not clean wiped properly. Too large or too small of portions of entree, starch, vegetable and sauce, hastily put together	Fair Plate not correct size Items added that do not go with the dish Plating not consistent	Good Plate too hot or too cold Presentation somewhat messy, fingerprints or sauce streams on plate. Portions of one or several items too large or too small. Presentation thought out and somewhat organized	Very Good Plate correct temperature for product, Plate and food items cleanly presented Portions correct size Presentation well thought-out and put together
Mise en Place	Poor Student 10+ minutes late with entree, Station unorganized through out cooking process, Student unorganized constantly searching for items. Station not set with cleaning cloth and sanitizer. No anchor under cutting board Student does not follow standard sanitation procedures	Fair Very messy table, unorganized Starting before all items were together	Good Student 1 to 9 minutes late with entree, Station unorganized at times, Student has station organized at time but still is cluttered. Station somewhat set with cleaning cloth and sanitizer. Student follows to some degree standard sanitation	Very Good Student on time with eating utensils Station organized through out preparation, Station uncluttered with all proper cleaning and sanitizing items present. Student follows all standard sanitation practices
Clean up	Poor Pots, pans, and/or dishes left dirty in the dish sink and Sinks not clean, work area not clean did not check out with chef Pots, pans, and dishes are not put away. Have to be told to clean up area by chef	Fair Have to be told over and over to clean up Dishes found that was part of your mise en place Did not help others clean	Good Some pots, pans, and/or dishes left dirty in the dish sink and Sinks not clean, work area not clean. Checked out with chef but did not do any work assigned by chef	Very Good Pots, pans, and/or dishes all clean and put away. Sinks clean, work area clean. Checked out with chef and did all work assigned by chef
Sanitation	Poor See Sanitation sheets	Fair See Sanitation sheets	Good See Sanitation sheets	Very Good See Sanitation sheets
Timing	Poor 15 minutes or more late	Fair 10 minutes or more late	Good 5 minutes or more late	Very Good on time

Subjects:

Vocational

Types:

Assessment

Discuss this rubric

You may also be interested in:

More rubrics by this author

More Vocational rubrics

More Assessment rubrics

Do more with this rubric:

Preview

Preview

Preview this rubric.

Edit

Edit

Modify this rubric.

Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.

Categorize

Categorize

Add this rubric to multiple categories.

Bookmark

Bookmark

Bookmark this rubric for future reference.

Assess

Test run

Test run

Test this rubric or perform an ad-hoc assessment.

Grade

Grade

Build a gradebook to assess students.

Collaborate

Apply this rubric to any object and invite others to assess.

Share

Publish

Publish

Link, embed, and showcase your rubrics on your website.

Email

Email

Email this rubric to a friend.

Discuss

Discuss

Discuss this rubric with other members.

Do more with rubrics than ever imagined possible.

Only with iRubric^tm.

n224