Systems Plus College Foundation
Basic Education Department
RUBRIC IN COOKERY
Group Number : ______________________________ Leader : ______________________________ Grade and Section/s : ______________________________
The name of members will be written at the back portion of this rubric
NEEDS IMPROVEMENT GOOD EXEMPLARY
EVALUATION CRITERIA TOTAL
1-4 5-7 8-10
SAFETY AND
APPEARANCE
Non-professional appearance, attire
Clothing and Appearance Neat appearance attire & grooming but lacks polish Professional appearance, attire & grooming
and/or grooming
Disregard of safety, creating
Safety Shows minimal safety concerns Follows all safety practices
unsafe situation during performance
Shows minimal sanitation concerns
Sanitation Unsanitary situation creates unsafe product Follows all sanitation practices
during presentation
EQUIPMENT AND TOOLS
Selection & usage of
Equipment, Tools & Selection & usage of tools/equipment
tools/equipment occasionally lacks safe Selects and uses all tools/equipment correctly & safely
Techniques lacks understanding and demonstration of skills
understanding & appropriate industry techniques
FOOD PRODUCTION
Did not manage time or utilize mise en place to Managed time and mise en place to complete most Utilized time and mise en place to complete each task on
Mise en place, Waste
complete each task, excessive waste tasks on time, some waste time, minimum waste
COOKING
Student attempted tasks but got distracted or did Student showed proper baking methods and Student demonstrated proper baking technique,
Skills not complete assigned task, followed only part of techniques, but did not practice good completed all instructions successfully, and finished on
the instructions. time management. time.
Time Management and Student completed most of tasks, Student completed all the steps but did not use time Student practiced excellent time management in completing
Preparation but missed one or more of steps management each preparation task successfully.
PRESENTATION
Only edible decorations are used. Decorations are appropriate
Inappropriate sizes for food (too big, Only edible decorations are used. size for food. Color scheme is pleasing. Colors well blended
Decorations too small). Colors not bright and Appropriate size for food. Color scheme is mildly and consistent throughout food. Category 3- use of edible
appealing. Some decorations are not edible. pleasing but somewhat inconsistent. decorations or icing is minimal and is only used to enhance
food's appearance.
Professional look, board is clean and appropriate size for
Food lacks a professional quality. Inability food. Good use of color. Food is appropriate size and shape for
Overall Appearance and Food has a professional look. Some
to answer judge's questions. Color scheme the design. Decorations well balanced and shaped. Student is
Presentation difficulty answering judge's questions.
is unappealing. dressed professionally and is able to answers judge's
questions.
