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iRubric: Senior Performance Exam rubric

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Senior Performance Exam 
Culinary Arts 2 Final Performance Exam
Rubric Code: M22754B
By renbak25
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

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  Unacceptable

5 pts

Needs Improvement

10 pts

Meets Expectations

15 pts

Advanced Skills

20 pts

Professional Attire

Unacceptable

Does not have a uniform at all, or it is filthy and causes concern for cross contamination. Personal hygiene in unacceptable for food preparation.
Needs Improvement

Missing at chef coat or pants but has one. Missing industry approved shoes and hat. Has full uniform, but is dirty looking and has evidence of dried on food from previous days. Personal appearance and hygiene needs attention.
Meets Expectations

Chef uniform is semi-complete. Student has Chef coat and pants, but missing chef hat or industry approved shoes. Uniform is wrinkled or shoes evidence that it needs to be washed, but still meets sanitation standards.
Advanced Skills

Chef uniform is complete and professional. Hair is pulled back as needed, chef hat, shoes are industry acceptable. Everything is clean and tidy looking.
Safety and Sanitation

Unacceptable

Shows no understanding of servsafe standards
Work area is cluttered and messy
Cross contamination has occurred
Does not wash hands
Needs Improvement

Servsafe standards are semi followed
Area is not cleaned or sanitized
Clean as you methods are semi followed, area is cluttered and messy
Potential for cross contamination
Does not wash hands
Meets Expectations

Follows most servsafe standards
Area is clean and sanitized
clean as you measured are semi followed, area a little cluttered
Protects against cross contamination
Hand washing is ok
Advanced Skills

Follows all Servsafe standards
Area is clean and sanitized
Practices clean as you go methods
Protects against cross contamination
Washes hands often
Safety and Sanitation Continued

Unacceptable

Does not check temps, or know temps.
Time and temperature abuse has occurred.
Area is not cleaned at all, and a mess was left for others to clean up.
Needs Improvement

Does not check temps regularly.
Shows minimal concern for time and temp standards
Clean up attempt is made, but is mostly left for somebody else.
Meets Expectations

Most temperatures are followed.
Meets time and temp standards
Clean up is good, but leaves some things for others to take care of.
Advanced Skills

Temperatures are followed
including: storage, cooking, storing, holding, cooling.
Conscious of time and temperature abuse
Clean up- area is cleaned and sanitized, dishes are done, floor is cleaned up
Prepared Meal

Unacceptable

Missing more than 2 of the criteria
Appetizer
Balanced Main Course
Dessert
Mother Sauce
Needs Improvement

Missing at least one of the criteria
Appetizer
Balanced main course (Protein, Vegetable, starch)
Dessert
Mother Sauce
Meets Expectations

Meets assigned criteria:
Appetizer
Balanced main course (Protein, vegetable, starch)
Dessert
Mother Sauce
Advanced Skills

Has more than assigned criteria:
Appetizer
Balanced main course: (Protein, vegetable, Starch)
Dessert
Contains mother sauce
Preparedness

Unacceptable

Total unprepared and unorganized.
Was unable to complete tasks due to lack of organization and efficiency.
Needs Improvement

Is not prepared with recipes or menu is not completed.
Has a plan, but is unorganized and unprepared.
Does not show good organization and efficiency.
Poor mise en place
Meets Expectations

Is prepared with recipes, completed menu
Has a plan to complete meal in a timely fashion.
Good mise en place
Organization and efficiency are ok, but feels a little scattered and hurried to complete meal.
Advanced Skills

Is prepared with recipes, completed menu.
Has a plan to complete meal in a timely, organized fashion
Establishes excellent mise en place.
Organization, and efficiency aide in a smooth completion of meal.
Equipment Knowledge

Unacceptable

Does not show knowledge of most equipment or smallwares. Chooses wrong pieces of equipment for preparation, cooking, serving, and clean up.
Needs Improvement

Needs quite a bit of support while using and choosing smallwares and equipment. Knows which piece of equipment to use, but not quite sure how to use it.
Meets Expectations

Knowledge of equipment and smallwares meets expectations. Knows how to use all equipment for preparation, cooking, serving, and clean up but may need a little advise on which to use.
Advanced Skills

Knowledge of equipment and smallwares is exceeds expectation. Easily chooses and uses the correct equipment for preparation, cooking, serving and clean up.
Cooking methods and techniques

Unacceptable

Shows no knowledge of cooking techniques. Not proficient in cooking techniques.
Most of the meal was not able to be served. Needed full guidance during preparation.
Needs Improvement

Shows some knowledge of cooking techniques. Does not choose the best cooking method for each item. Food items do meet industry standards. Needs much guidance during preparation.
Meets Expectations

Shows knowledge of cooking techniques. Chooses the correct method for each particular item. Item meets industry standards but shows room for improvement. Needed a little help or guidance during preparation.
Advanced Skills

Shows excellent knowledge of cooking techniques. Chooses the correct method for each particular item. Each item is prepared to industry standards. Student did not need any help or guidance
Time Management

Unacceptable

Did not complete a majority of the meal. Did not clean up. Needs practice to master skills, neatness and accuracy.
Needs Improvement

Student finished 3 out 5 items. Did not have time to clean up. Below expectations in neatness and accuracy.
Meets Expectations

Student finished entire meal and clean up in allotted time. Meets expectations in neatness and accuracy.
Advanced Skills

Student finished entire meal and clean up in allotted time while demonstrating mastery skills with neatness and accuracy.
Creativity, Difficulty, Follows directions

Unacceptable

Meal shows no creativity. Recipe was copied off the internet. Level of difficulty is below the class culinary average. Does not follow written and verbal instructions.
Needs Improvement

Meal is below expectations. Level of difficulty is below class culinary average. Follows all verbal and written instructions.
Meets Expectations

Creativity of meal meets expectations. Level of difficulty shows average class culinary skills. Follows all verbal and written instruction.
Advanced Skills

Creativity of meal exceeds expectations. Level of difficulty works to show above average class culinary skills. Follows all verbal and written instruction.
Overall Final Presentation

Unacceptable

Messy looking. No garnish, poor eye appeal.
Texture or Seasoning is not appropriate for dishes.
Burnt or bad flavor.
Could not be served or sold.
More practice is needed to master skills.
Needs Improvement

Messy looking, no garnish. Poor eye appeal.
Over or under seasoned.
Could be eaten, but not a dish that could be served in a restaurant.
More practice is needed to master skills.
Meets Expectations

Food items are plated are garnished for eye appeal.
Textures and seasoning are appropriate.
All flavors are characteristic of it's kind.
Meal meets industry standards.
Advanced Skills

Food items are plated are garnished for eye appeal.
Textures and seasonings are appropriate.
All flavors of each item has a "wow factor"
Meal would most defiantly be served in a restaurant.




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