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iRubric: Culinary Arts Practical Exam Rubric

iRubric: Culinary Arts Practical Exam Rubric

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Culinary Arts Practical Exam Rubric 
Rubric Code: R2349B5
By renbak25
Draft
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 9-12

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  Poor

need help with procedure but can do with assistance

1 pts

Fair

knows procedure but needs practice

2 pts

Good

Knows procedure well

3 pts

Professional/Mastery Level

Knows procedure and can properly demonstrate on a consistent basis
Mastery level

4 pts

Safety and Sanitation

Protects against cross contamination
Proper cleaning and sanitizing
work area neat and uncluttered
clean as you go methods followed
overall clean up and storage
Poor

Does not demonstrate knowledge of methods for cleaning/sanitizing, cross contamination occurred. Did not wash hands. Shows little to no knowledge of kitchen safety. Poor clean up
Fair

Overall fair knowledge of methods for cleaning/sanitizing, some potential for cross contamination, washes hands a few times. Some mistakes in kitchen safety. Fair clean up.
Good

Demonstrates good methods for cleaning/sanitizing. Protects against cross contamination, washes hands regularly. Minor kitchen safety mistakes. Good clean up.
Professional/Mastery Level

Demonstrates professional and correct methods for cleaning/sanitizing, protects against cross contamination, washes hands regularly, Knowledge of kitchen safety rules. Excellent clean up
Organization

Establishes Mise en Place
Follows verbal and written instruction
Completes task in given time
All tasks flow nicely, relaxed, not chaotic
Poor

Student is not organized. Does not gather all ingredients and utensils before starting. Does to many trips to the pantry/walkin. Can't complete jobs and duties.
Fair

Student is not poorly organized. Does not always gather ingredients &utensils before starting. Does many trips to the pantry/walk-in. Does not follow instructions and has difficulties completing jobs & duties.
Good

Student is somewhat organized. Gather most ingredients & utensils before starting. Does only a few trips to the pantry/walk-in. Follows most instructions and complete jobs and duties most of the time.
Professional/Mastery Level

Student is very organized. Gather all ingredients and utensils before starting. Does only 1 or 2 trips to the pantry/ walk-in. Follows instructions and can complete jobs & duties.
Time Management

Uses given time wisely
Has acceptable prep work done
Able to complete all tasks and clean up in allotted time.
Poor

Preparation, cooking, and clean-up were not completed in allowed time. Student did not use given prep time to their advantage.
Fair

Preparation, and cooking were completed, but did not have time for clean-up.
Did not use given prep time to their advantage.
Good

Preparation, cooking and clean-up were completed.
Did not use given prep time to their advantage.
Professional/Mastery Level

Preparation, cooking and clean-up were completed in allowed time.
Took full advantage of given prep time.
Small and Large Equipment Use

Knowledge of all small and large cooking equipment.
Chooses and uses all equipment correctly and as intended
Poor

Poor knowledge of the usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Fair

Overall fair knowledge of of the usage of knives, large equipment, measuring devices, pots, pans, containers, and operating equipment.
Good

Overall good usage of knives, large equipment, measuring devices, pots, pans, containers and operating equipment.
Professional/Mastery Level

Demonstrates professional usage of knives, large equipment, measuring devices, pots, pans, containers, and operating equipment.
Food Preparation & Recipe

Mastery, Culinary Skills, Creativity
Poor

Student did not demonstrate proper cooking techniques, showed little or no professionalism and produced poor results.
Recipes were not creative and did not challenge students ability.
Fair

Student demonstrated some cooking techniques, showed little professionalism and produced barely acceptable results.
Recipes were not creative and did not challenge students ability.
Good

Student demonstrated some good cooking techniques, showed some professionalism and produced acceptable results.
Recipes were basically creative, and mildly challenged student ability.
Professional/Mastery Level

Student demonstrated proper cooking technique, showed professionalism and produced great results.
Recipes were very creative and challenged students ability.
Plating Presentation

Poor

Demonstrated Poor knowledge of basic Principles of product plating presentation.
Fair

Demonstrated fair knowledge of basic principles of product plating presentation
Good

Demonstrated good knowledge of basic knowledge of basic principles of product plating presentation
Professional/Mastery Level

Demonstrated professional knowledge of basic principles of product plating presentation.
Clean up

Poor

Student leaves unwashed items in the sinks or dishwashing area, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in kitchen lab. Student does not fulfill their duties.
Fair

Student does not clean as he/she goes and leaves the kitchen dirty. Some areas need attention. Does not take his/her duties seriously.
Good

Student cleans as he/she goes and leaves the kitchen fairly clean. Some areas are not perfect . Does not always take his/her duties seriously.
Professional/Mastery Level

Student cleans as he/she goes & leaves the kitchen clean. All dishes are washed, dried, and put away. Tables and counter tops are clean and sanitized. All laundry is gathered up and put in the basket. Takes his/her duties seriously.




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