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iRubric: Culinary Rubric

iRubric: Culinary Rubric

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Culinary Rubric 
Culinary Rubric
Rubric Code: U6C4B6
By mccartys
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 9-12

Powered by iRubric Culinary Lab
  Very Poor

1 pts

Poor

2 pts

Average

3 pts

Good

4 pts

Excellent

5 pts

Safety and Sanitation

Very Poor

Disregard of safety creating unsafe situation
Unsanitary situation creates unsafe product
Uniform is not according policy
Poor

Shows minimal safety concerns during preparation
Shows some sanitation concerns during preparation
Uniform is partially complete and shows signs of dirt
Average

Shows average concern for safety and sanitation
Uniform is acceptable
Good

Displays mostly safety concerns durning preparation
Displays almost all sanitary concerns during preparation
Uniform is almost full and complete and free of dirt
Excellent

Follows all safety practices
Follows all sanitation practices
Uniform is according to policy
Techniques and Equipment

Very Poor

Selection and usage of tools/ equipment lacks understanding and demonstration culinary skills
Poor

Selection and usage of tools/ equipment occasionally lacks safe and appropriate industry techniques
Average

Selection and usage of tools/ equipment is average
Demonstrates average
Good

Selection and usage of tools/ equipment mostly adheres to safe and appropriate industry techniques
Excellent

Selects and uses all tools/ equipment correctly and safely
Team Work

Very Poor

Members lack team organization
Members do not show respect for each other
Poor

Members demonstrate minimal teamwork
Members show minimal respect for each other
Average

Members demonstrate average ability to work as a team
Good

Members demonstrate mostly ability to work as a team
Members show respect for each other
Excellent

Members work effectively and efficiently as a team
to meet production goals
Presentation and Appearance

Very Poor

Presentation needs improvement
Plate shows disregard for cleanliness
Proportions of food on the plate is unacceptable
Poor

Presentation is acceptable but lacks professional qualities
Plates shows traces of smudges
Proportions of food on the plate is somewhat acceptable
Average

Presentation is acceptable but displays some professional qualities
Plates shows traces of smudges
Proportions of food on the plate is somewhat acceptable
Good

Presentation is good with acceptable professional qualities
Plates shows minimal to no smudges
Proportions of food on the plate is almost perfect
Excellent

Presentation is excellent
Plates show no smudges and immaculately clean
Proportion of the food is perfect
Serving Temperature

Very Poor

Not served at proper temperatures. Plates/bowls not prechllled or preheated
Cold is above 10 C
Hot is below 27 C
Poor

Some food items not served at proper temperatures. Some plates/bowls not prechilled or preheated
Cold is between 8-10 C
Hot is between 27 -35 C
Average

Some food items not served at proper temperatures. Some plates/bowls not prechilled or preheated
Cold is between 5-8 C
Hot is between 35 -45 C
Good

Most food items are at proper temperatures. Most plates are prechilled or preheated
Cold is between 4-8 C
Hot is between 45-60 C
Excellent

All food items served at proper temperatures. All plates/bowls prechilled or preheated
Cold is below 4 C
Hot is above 60C
Taste

Very Poor

Questionable taste; needs improvement
Not enough or Too much seasoning
Poor

Adequate, but not outstanding taste. Some what proper seasoning
Average

Average taste. Seasoning is neutral and does not offend or intensify the flavour
Good

Pleasing, appropriate taste for food/recipe
Good use of seasoning
Excellent

Great flavour and taste
Seasoning is outstanding




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