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iRubric: Daily Professionalism Score rubric

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Daily Professionalism Score Daily Professionalism Score A rubric to provide students feedback on their professionalism scores as it relates to the following: - Following the uniform policy - Demonstrating preparation for class by brining hand written recipe cards - Communication Teams - communicating with teammates and the instructor regarding when he or she will not be in class Rubric Code: YXCX36W By tbeauvais Ready to use Public Rubric Subject: Vocational Type: Attendance Grade Levels: Undergraduate

Daily Performance
	Beginner 1 pts	Developing 2.5 pts	Accomplished 3 pts	Exemplary 3.5 pts
Communication Teams Communicating with teammates and the instruction if not able to attend class	Beginner Did not attend and did not communicate before or after the class period as to why he did not attend class.	Developing Told either the instructor or his teammates, but not both. Only told one or the other after class had started or several days later; did not provide advance notice of not attending class.	Accomplished Provided notice to teammates and instructor at least an hour in advance of class, but not enough time for the team to develop an alternative strategy to cope with the absence.	Exemplary Provided enough advance notice the team was able to accomplish the assignments for the day on time.
size: approximately 1/4x1/4x2	Beginner dice vary widely in size and could not be cooked uniformly	Developing dice are much larger or smaller than 1/4"	Accomplished it is possible to find 1/4" dice, but there is much variation	Exemplary all dice are approximately 1/4"
yield	Beginner more scrap than usable product	Developing below average yield from the given product	Accomplished a moderate yield from the raw product; could be improved with practice	Exemplary very minimal waste; almost all of the raw product is converted into dice
Potato: Alumette
Uniformity of Cuts	Beginner rough chop, the cuts are not uniform in size or shape	Developing appropriate cut is discernible, but pieces vary widely in size and shape	Accomplished most pieces are of the correct shape; the product would be usable as garnish if a few imprecise cuts were removed	Exemplary could be used for garnish in a fine-dining restaurant
size: approximate shape of:	Beginner shapes vary widely in size and could not be cooked uniformly	Developing shapes are much larger or smaller than the desired dimension of 1/4" x 1/4" x 1-2"	Accomplished it is possible to find 1/4" x 1/4" x 1-2" shapes, but there is much variation	Exemplary all shapes are approximately 1/4"
yield	Beginner more scrap than usable product	Developing below average yield from the given product	Accomplished a moderate yield from the raw product; could be improved with practice	Exemplary very minimal waste; almost all of the raw product is converted into the desired shape
Onion: Small Dice, approximately
Uniformity of Cuts	Beginner rough chop, the cuts are not uniform in size or shape	Developing appropriate cut is discernible, but pieces vary widely in size and shape	Accomplished most pieces are of the correct shape; the product would be usable as garnish if a few imprecise cuts were removed	Exemplary could be used for garnish in a fine-dining restaurant
size: approximate shape of:	Beginner shapes vary widely in size and could not be cooked uniformly	Developing dice are much larger or smaller than 1/4"	Accomplished it is possible to find 1/4" dice, but there is much variation	Exemplary all dice are approximately 1/4"
yield	Beginner more scrap than usable product; an excessive amount of the root or bloom end was removed when trimming the top and/or bottom of the onion; careless use of the knife when trimming the usable from non-usable part of the product	Developing below average yield from the given product; too much of the root or bloom end was removed when trimming the top and/or bottom of the onion	Accomplished a moderate yield from the raw product; could be improved with practice	Exemplary very minimal waste; almost all of the raw product is converted into the desired shape
Tomato Concasse
Uniformity	Beginner rough chop, the cuts are not uniform in size or shape	Developing appropriate cut is discernible, but pieces vary widely in size and shape	Accomplished most pieces are of the correct shape; the product would be usable as garnish if a few imprecise cuts were removed	Exemplary identical in size and shape, could be used for garnish in a fine-dining restaurant
Seedless / Skinless	Beginner seeds and skin were not removed	Developing much seed and skin present in the concassée	Accomplished an isolated seed or two is present	Exemplary no seed or skin discernible
Score & Core	Beginner the tomato was not scored and/or cored properly before being put into boiling water OR the water was not deep enough; OR the water was not boiling before putting the tomatoes in the water; OR the tomatoes were not shocked	Developing a lesser degree of the issues for a "Poor" were observed; the tomatoes were left in the boiling water longer than they should have been; or the tomatoes were left in the shock water too long	Accomplished for the most part the proper score, core, blanch and shock steps were followed to prepare tomato concassée	Exemplary all of the steps were followed correctly
Garlic & Shallot fine brunoise: 1/16-cubed
uniformity and size; br	Beginner rough chop, the garlic is not uniform in size or shape, is crushed and beginning to oxidize	Developing garlic is cleanly cut with a sharp knife, but is not uniform in size and shape	Accomplished garlic is uniformly minced, but should be smaller	Exemplary garlic is very finely and uniformly minced; not oxidized
Orange Segments or Suprêmes
Technique	Beginner rough or torn segments, much membrane and seeds	Developing not usable on a plate, though general shape is discernible	Accomplished some irregularity of shape or small amounts of membrane and seeds are present	Exemplary segments are completely uniform in shape and size; no membrane or seeds; garnish quality
Parsley
Technique	Beginner rough chop; not entirely dry, some big pieces and some small, stems present	Developing pieces are too big and/or have the consistency of freshly-mowed wet grass	Accomplished parsley is fairly uniform but needs to be finer -- or is clumping slightly because it was not thoroughly dried	Exemplary parsley is clean, dry and very finely chopped, variation in size is not discernible, no stems, yield appropriate to the amount of fresh parsley assigned for the assessment
Craftsmanship
Cleanliness, organization	Beginner messy, disorganized or unsanitary station and/or product	Developing some noticeable issues with cleanliness, organization, or appropriate use of product	Accomplished clean and organized, but could improve use of product and distinction of usable scrap	Exemplary maintained a clean and well-organized station throughout the exam; retained the appropriate usable scrap

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Vocational

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