CULINARY ARTS                                                             RubricManagement and Appearances                ...
Reason for point deduction___________________________________________                   SUBTOTAL _________________________...
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Culinary arts

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Culinary arts

  1. 1. CULINARY ARTS RubricManagement and Appearances Points Clothing and 0 1 2 3 4 5 Appearance Non-professional appearance, Neat appearance, attire and Professional appearance, attire 0-5 points attire and/or grooming grooming but lacks polish and grooming. Safety 0 1 2 3 4 5 0-10 points Disregard of safety creating Shows minimal safety concerns Follows all safety practices unsafe situation during preparation and production Sanitation 0 1 2 3 4 5 6 7 8 9 10 0-10 points Unsanitary situation creates Shows minimal sanitation Follows all safety practices unsafe product concerns during preparation Preparation 0 1 2 3 4 5 6 7 Temperature Food item/ingredients not Some food items/ingredients not All food items/ingredients 0-7 points held/handled to maintain proper held/handled to maintain proper held/handled to maintain proper temperatures temperatures temperaturesTeam Evaluation 0 1 2 3 4 5 0-5 points Team evaluation not completed Team evaluation done but with Evaluation completed with effort little effort to show improvementFood Production PointsEquipment, Tools, 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 and Techniques Selection and usage of Selection and usage of Selects and uses all 0-15 points tools/equipment lacks tools/equipment occasionally tools/equipment correctly and understanding and demonstration lacks safe and appropriate safely of skills industry techniques Time 0 1 2 3 4 5 Management Disregard of written time Partial implementation of written Effectively follows written time Plan management plan time management plan management plan 0-5 points Follow Recipe 0 1 2 3 4 5 Direction Did not follow recipe or follow in Partially followed recipe and Followed recipe and proper 0-5 points proper sequence proper sequence sequence Teamwork 0 1 2 3 4 5 6 7 8 9 10 0-10 points Members lack team organization Members demonstrate minimal Members work effectively and teamwork efficiently as teamFood Present ion Points Product 0 1 2 3 4 5 6 7 8 9 10 Presentation Presentation needs improvement Presentation is acceptable but Presentation is attractively 0-10 points lacks professional qualities displayed and shows creativity Serving 0 1 2 3 4 5 6 7 8 9 10 Temperature Not served at proper Some food items not served at All food items served at proper 0-10 points temperatures; plates/bowls not proper temperatures; some temperatures; all plates bowls are pre-chilled or preheated plates/bowls not pre-chilled or pre-chilled or preheated preheated Product Taste 0 1 2 3 4 5 6 7 8 0-8 points Questionable taste; needs Adequate, but not outstanding Pleasing appropriate taste for improvement taste; not all items served at food/recipe proper temperatures Garnish 0 1 2 3 4 5 0-5 points Inappropriate selection of garnish Adequate but not outstanding; Appropriate for food items; or no garnish or too much lacks creativity exhibits creativity (continued on next page)
  2. 2. Reason for point deduction___________________________________________ SUBTOTAL _________________________________________________________________ Point deductions _________________________________________________________________ from one judge’s rubrics _________________________________________________________________ _________________________________________________________________ GRAND TOTALComments:Verification of total scores (please initial)_______________ __________________ _________________ Judge Event Chair Tally Room

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