iRubric: culinary internship/practicum rubric

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culinary internship/practicum

internship supervisor assessment

Rubric Code: P22AA8

By singersoll

Ready to use

Public Rubric

Subject: (General)

Type: (Other)

Grade Levels: Undergraduate

intern performance
	Poor 1 pts	Fair 2 pts	Good 3 pts
sanitation habits	Poor has little understanding of sanitation standards must be reminded of to improve hygiene. Does not apply rules for safe food handling in daily tasks	Fair Has responsible person hygiene habits. Regularly follow proper rules for food handling and safetyl	Good Has model hygien habits and is able to explain rules of sanitation to others.
Language and decorum	Poor Acts or speaks inappropriatly at times. Needs prompting to respect people and situations.	Fair Good self-awareness, works to maintain composure. Is respectful in all situations.	Good acts as an example to others.
Attendance and Punctuality.	Poor Does not follow comany policy for reporting absencs or tardy. Has a habit of being tardy. Shows lack of concern for performance.	Fair follows policy for absence or tardy. Arrives on time for shift and does not waste time starting	Good Perfect attendance. Is never late and often arrives early.
Professionalism and flexibility	Poor Struggles with change. Has a non caring attitude towards personal performance and others. Needs prompting to act positively	Fair Is easily approached with changes. Takes responsibilty of assigned tasks with passion and pride. Responds well to criticism.	Good Models true culinary professionalism. Is an example to others. Anticipates change and offers solutions.
Culinary knowledge and skills	Poor Struggles with common tasks, and often asks the same questions. Poor knowledge of tools, knives and equipment. Has difficulty perfoming basic recipes and tasks.	Fair Has a complete knowledge of the skills needed to perform assigned tasks. Has core knowledge of kitchen equipment and has fine knife skills. Can follow procedures as assigned and applies cooking methods correctly.	Good Asks relavant questions and offers solutions to problems. Has complete knowledge of the operation of the kitchen, excellent knife skill. Is able and willing to manage and supervise if required. Follows recipes and procedures perfectly. Thourough understanding of cooking methods.