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iRubric: Hotel Culinary Lab Rubric

iRubric: Hotel Culinary Lab Rubric

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Hotel Culinary Lab Rubric Hotel Culinary Lab Rubric Rubric Code: Z23499A By witchqueen Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: (none)

Hotel Culinary Rubric
	Very Poor 1 pts	Poor 2 pts	Average 3 pts	Good 4 pts	Excellent 5 pts
Safety and Sanitation 5 pts	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
Organizational Skills 5 pts	Very Poor No organizational skills displayed No mise en place present	Poor Minimal organizational skills displayed Minimal mise en place displayed	Average Average organizational skills displayed Average mise en place is present	Good Good organizational skills displayed Good mise en place is present	Excellent Excellent organizational skills displayed Excellent mise en place is present
Time Management 3 pts	Very Poor No implementation of written time management plan	Poor Partial implementation of written time management plan Late for presentation between 8 to 10 minutes	Average Partial implementation of written time management plan Late for presentation between 5 to 8 minutes	Good Partial implementation of written time management plan Late for presentation between 0 to 5 minutes	Excellent Effectively follows written time management plan Presentation is on time
Team Work 3 pts	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, Temperature 5 pts	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
Taste 3 pts	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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Vocational

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(Other)

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