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Culinary Arts Rubric v2 |
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Evaluation Criteria |
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Safety & Appearance |
Points |
Proficient with Distinction |
Proficient |
Below Proficient |
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Clothing and Appearance |
5-0 |
Professional appearance, attire and grooming |
Neat appearance, attire and grooming, but lacks polish |
Nonprofessional appearance, attire and/or grooming |
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Safety |
10-0 |
Follows all safety practices |
Shows minimal safety concerns during preparation/service |
Disregard of safety creating an unsafe situation |
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Sanitation |
10-0 |
Follows all safety practices/service |
Show some sanitation concerns during preparation/service |
Unsanitary situation creates unsafe product/service |
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Technical Skills |
Points |
Proficient with Distinction |
Proficient |
Below Proficient |
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Follows Directions |
8-0 |
Followed direction and proper sequence |
Partially following direction and proper sequence |
Did not follow direction or proper sequence |
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Equipment tools and techniques |
15-0 |
Selection uses all tools/and equipment correctly and safely |
Selection and usage of tools/equipment occasionally lacks safe and
appropriate industry techniques |
Selection and usage of tools/equipment lacks understanding and
demonstration of skills |
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Standard Procedures |
15-0 |
Exceeds industry standard procedures for position (i.e. Dining room,
Kitchen, Dish room, Etc.) |
Applies acceptable industry standard procedures for position (i.e.
Dining room, Kitchen, Dish room, Etc.) |
Inconsistently applies industry standard procedures for position (i.e.
Dining room, Kitchen, Dish room, Etc.) |
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Cost-effectiveness |
5-0 |
Appropriate cost-effectiveness |
Show some concern for cost-effectiveness |
Disregard for cost-effectiveness |
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Appearance |
7-0 |
Appearance is attractively displayed and shows organization |
Appearance is acceptable but lacks professional qualities |
Appearance needs improvement |
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Professionalism |
Points |
Proficient with Distinction |
Proficient |
Below Proficient |
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Time management plan |
5-0 |
Effectively follows time management plan |
Appearance is acceptable but lacks professional qualities |
Appearance needs improvement |
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Resources |
5-0 |
Effectively manages all available resources such as time, human, and
monetary |
Utilizes available resources such as time, human, and monetary |
Ineffectively utilizes available resources such as human, time, monetary |
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Communication |
5-0 |
Consistent effective communication and interpersonal skills and
interacts with others using tact and courtesy in both verbal and
non-verbal communication |
Effective communication and interpersonal skills and interacts with
others using tact and courtesy in both verbal and non-verbal
communication |
Infective communication and interpersonal skills interaction with others
using tact and courtesy in both verbal and non-verbal communication is
lacking |
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Teamwork |
10-0 |
Members work effectively and efficiently as a team |
Members demonstrate minimal teamwork |
Members lack team organization |
| Evaluation Criteria |
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| Safety and
Appearance |
Points |
Excellent |
Good |
Poor |
| Clothing and
Appearance |
5-0 |
Professional
appearance, attire and grooming |
Neat appearance,
attire and grooming, but lacks polish |
Nonprofessional
appearance, attire and/or grooming |
| Safety |
10-0 |
Follows all
safety practices |
Shows minimal
safety concerns during preparation/service |
Disregard of
safety creating an unsafe situation |
| Sanitation |
10-0 |
Follows all
safety practices/service |
Show some
sanitation concerns during preparation/service |
Unsanitary
situation creates unsafe product |
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Preparation/Service temperature |
7-0 |
All food
items/ingredients held/handled/served to
maintain proper temperatures |
Some food
items/ingredients not held/handled/served to
maintain proper temperatures |
Food
items/ingredients not held/handled/served to
maintain proper temperatures |
| Food/Service
Production |
Points |
Excellent |
Good |
Poor |
| Equipment tools
and techniques |
15-0 |
Selection uses
all tools/and equipment correctly and safely |
Selection and
usage of tools/equipment occasionally lacks safe
and appropriate industry techniques |
Selection and
usage of tools/equipment lacks understanding and
demonstration of skills |
| Time management
plan |
5-0 |
Effectively
follows time management plan |
Partial
implementation of time management plan |
Disregard of time
management plan |
| Follow
recipe/service direction |
5-0 |
Followed
recipe/service and proper sequence |
Partially
following recipe/service and proper sequence |
Did not follow
recipe/service or proper sequence |
| Teamwork |
10-0 |
Members work
effectively and efficiently as a team |
Members
demonstrate minimal teamwork |
Members lack team
organization |
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Cost-effectiveness |
10-0 |
Appropriate
cost-effectiveness |
Show some concern
for cost-effectiveness |
Disregard for
cost-effectiveness |
| Food
Presentation/Storage/Service |
Points |
Excellent |
Good |
Poor |
| Product
appearance/Storage/Service |
10-0 |
Presentation/storage/service is accurately
displayed and/or stored or served |
Presentations/storage/service acceptable but
lacks professional qualities |
Presentation/storage/service needs improvement |
| Serving/Storage
Temperature |
10-0 |
All food items
served/stored at the proper temperatures. All
plates/bowls pre-chilled or preheated |
Some food items
not served/stored at the proper temperatures.
Some plates/bowls not pre-chilled or preheated |
Not served/stored
at the proper temperatures. Plates/Pre-chilled
or preheated |
| Product
Taste/Service Sequence |
8-0 |
Pleasing,
appropriate taste/service of food/recipe. |
Adequate, but not
outstanding taste/service. Not all items are the
proper temperatures. |
Questionable
taste/service; needs improvement. |
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Garnish/Storage/Clearing |
5-0 |
Appropriate for
food items. Exhibits creativity/Stored and
labeled/Cleared properly. |
Adequate but not
outstanding. Lacks creativity/Stored/Cleared
Properly. |
Inappropriate
selection of garnish or no garnish or too
much/Not stored/cleared properly. |
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Exceeds Standard |
Meets Standard |
Below Standard |
Reference Standards |
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Writing Conventions:
Students apply rules of grammar and mechanics. |
The student consistently applies the rules and
mechanics of writing:
q
Standard English usage
q
Capitalization
q
Punctuation
q
Spelling
q
Makes infrequent errors which do not interfere with
meaning |
The student applies the rules and mechanics of
writing:
q
Standard English usage
q
Capitalization
q
Punctuation
q
Spelling
q
Makes occasional errors that do not interfere with meaning |
The student inconsistently applies the rules and
mechanics of writing:
q
Standard English usage
q
Capitalization
q
Punctuation
q
Spelling
q
Frequent errors that interfere with meaning |
GSE W-10-9 |
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Structures of Language:
Students demonstrate command of the structure of
sentences, paragraphs and text |
The student:
q
Uses varied sentence length and structure to enhance
meaning
q
Uses sophisticated organizational structures within
paragraphs
q
Consistently applies a format and text structure
appropriate to purpose, audience and context |
The student:
q
Uses varied sentence length and structure
q
Uses organizational structures within paragraphs
q
Applies a format and text structure appropriate to
purpose, audience and context |
The student:
q
Does not vary sentence length and structure
q
Uses incorrect organizational structures
q
Appropriate to purpose, audience and context |
GSE W-12-1 |
