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iRubric: Events Planning rubric

iRubric: Events Planning rubric

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Events Planning 
Events Planning
Teacher or additional judge will evaluate the lab group's performance, food product, and display.
Rubric Code: P83238
By travelhawthorne
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Events Planning
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 out, did not follow instructions. Did not finish setting up in time.
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. Display was late.
4

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time. Event was displayed on time and kitchen was clean.
Creativity of the Event

1

The menu and event items were unappealing and/or missing items. It did not give a clear description of the event.
2

The menu and event items listed items available but lacked a good description and creativity.
3

The menu and event items listed all items available and was neatly written. It lacked creativity and color.
4

The menu and event items were colorful and artistically arranged. It was very creative & informative. The events plan was well written and easy to understand.
Taste & Appearance

Taste and Appearance of the event and dish.
1

Food product was not satisfactory or missing. 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. The food was an excellent representation of the entire menu.
Presentation

1

The customer was left unattended or no one was available to answer questions.
2

The customer did not get a sample or did not receive polite service.
3

The customer was adequately waited upon. Adequate menu and event knowledge.
4

Complete customer satisfaction. Sample was given without customer asking.
Thorough knowledge of the menu and event. Polite and timely delivery of requested items.



Keywords:
  • Food Lab and Display Evaluation

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