This document contains a rubric for assessing student performance in a kitchen practical class. It evaluates students on several criteria in categories like preparation, safety and sanitation, recipe reading, time management, food presentation, clean up, and professionalism. For each criteria, it provides descriptors to assess performance at levels of 9-10 points, 8-7 points, 4-6 points, and 0-3 points. The total marks are calculated out of 100. The rubric will be used to evaluate a student named Vernessa for their kitchen weekly performance.

1. CONTINOUS ASSESSMENT (KITCHEN WEEKLY PERFORMANCE) RUBRIC
Subject :
Student Name :vernessa
Student I/D :
Group :
Date :
Category/
Marks 9 – 10 points 8 – 7 points 4 – 6 points 0 -3 points
Total
Marks
Recipe
Preview
Student fully focused
during recipe preview and
interacted with the
demonstration.
Student attended to the
entire recipe preview and
lecturer demonstrate the
recipe
Student paid sporadic
attention to the recipe
preview and lecturer
demonstrates recipe
Student did not pay
attention while recipe
was previewed and
lecturer was
demonstrating the recipe
Preparation
Student did wash hands
properly at the beginning
and throughout the
practical class.
Student also wore
appropriate uniform and
practice good personnel
hygiene
Student did wash hands
properly at the beginning
and almost always
throughout the practical
class.
Student wear incomplete
uniform and practice75%
good personnel hygiene
Student did not complete
both requirements and
failed to wash hands.
Student wears incomplete
uniform and practice 50%
good personnel hygiene.
Student did not wash
hands.
Student did not rewash
hands after touching hair,
face, dirty table, etc.
Student did not wear
complete uniform.
Safety &
Sanitation
Great care is taken to keep
self, food areas and
kitchen areas clean to
avoid cross contamination.
Washed hands and tied
hair back.
Kitchen is kept organized
and clean at all times.
Each group member is
appropriately dressed and
hair controlled.
Most members took care to
keep self, food areas and
kitchen areas clean to avoid
cross contamination.
Kitchen is kept organized
and clean at all times but
require reminders.
Each group member is
appropriately dressed and
hair control.
Little care as to how food
is being handled. Little
care is taken to keep self
and kitchen area clean.
All group members use
safe practices to avoid
food borne illness after
reminder.
Kitchens are kept
organized and clean at all
times but require multiple
reminders. Each group
members is appropriately
dressed and hair controlled
after reminder.
Several safety and
sanitation rules were not
followed. All group
members do not use safe
practices to avoid food
borne illness after
multiple reminders.
Kitchen is not kept
organized and clean at all
times after requiring
multiple reminders. Each
group member is not
appropriately dressed and
hair controlled after
reminder.
Reading a
recipe
Follows recipe accurately
after listening to
directions.
Ingredients are correctly
measured at supply table.
At kitchen, followed
directions in correct order
and used correct amounts
Follows recipe but needs
some outside assistance.
Ingredients are correctly
measured at supply table
with assistance.
At kitchen, followed
directions in correct order
and used correct amounts
with reminder
Had some difficulty
following the recipe.
Ingredients are correctly
measured at supply table
with repeated assistance.
At kitchen, group followed
directions in correct order
and used correct amounts
with great assistance
Did not listen to
directions and made
several mistakes.
Ingredients are not
correctly measured at
supply table.
At kitchen, group does
not follow directions in
correct order and/or use
correct amounts with
great assistance
Working
With Others
Worked cooperatively in
the kitchens. Worked
quietly in the kitchens. All
members completed tasks
as assigned.
Most group members were
working well together.
Most members completed
tasks assigned. (Members
completed most tasks
assigned)
Not all members working
or being quiet in the
kitchens. Group members
were not entirely
respectful of each other.
Members did not complete
all tasks as assigned.
Kitchen members did not
cooperate with each
other. Had to step in to
get group back on track.
Members did not
complete all tasks
assigned and fought over
group members’
responsibilities.

2. Cutting and
portion size
The stated ingredients cuts
are correct. Portion sizes
are correct and in
proportion to each other.
The stated ingredients cuts
are adequate, but not
outstanding. Portion sizes
are 75% uniformly but not
perfectly balanced.
The stated cuts need
improvement. The portion
sizes are not correct.
There is no specific cut.
5
Time
Manage-
ment
Used time efficiently.
Stayed focused on the
task. Did not sit down
until kitchen was spotless.
Students stayed on task
entire lab.
Group was a little
disorganized but got the job
in time. Students were on
task for majority of the lab.
Group did not use time
efficiently and barely got
done in time. Students
were frequently off task
with redirection needed.
Objective for the day was
not met in time. Students
were off task majority of
the task and frequent
redirections needed.
10
Food
Presentation
& Final
Product
Great care is taken to
make food appetizing.
Food placed neatly on
plates. Food has the
appropriate look, taste and
texture. Final product is
plated appropriately for
evaluation.
Food is very close to
having the appropriate look,
taste and texture.
Final product is plated
appropriately for evaluation
with assistance.
Food did not have the
appropriate look, taste and
texture. Final product is
plated for evaluation.
Food could not be eaten.
Final product is not
plated for evaluation or
presentation appears
sloppy and/or unfinished.
7
Clean Up
Dishes are washed and
dried using the dish basin
and drain board. All items
are put back where they
belong. Stoves, counters,
and sinks are clean and
dry. Table is cleaned after
eating. If done early,
stayed quiet/ seated at
tables.
Table, counter, stove, sink,
chiller, freezer and oven
are cleaned Kitchen is
swept and trash removed.
Dirty towels placed in
appropriate place
Had to be reminded to
clean up. Cleaned
everything well.
Table, counter, stove, sink,
chiller, freezer and oven are
cleaned after reminder
Kitchen is swept and trash
removed after reminder.
Dirty towels placed in
appropriate place
Did not use the dish basin
and drain board. Did not
put equipment back where
belonged. Had to go back
in kitchen after kitchen
inspection.
Table, counter, stove, sink,
chiller, freezer and oven
are cleaned after multiple
reminders
Kitchen is swept and trash
removed after multiple
reminders. Dirty towels
placed in appropriate
place after reminder
Clean up was poor.
Items were put away
dirty or wet. Kitchen was
not spotless. Members
argued about clean up
duties.
Table, counter, stove,
sink, chiller, freezer and
oven are not cleaned after
multiple reminders
Kitchen is not swept and
or trash is not removed
after multiple reminders.
Dirty towels are not
placed in appropriate
place after reminders
Professional
ism &
participatio
n
All group members
actively participate in all
activities. All group
members clean and
sanitize work station. All
group members try final
product. All group
members listen to
directions and
announcements All group
members are prepared
All group members actively
participate in all activities
with reminder All group
members clean and sanitize
work station with reminder.
All group members try final
product. All group
members listen to
directions and
announcements with
reminder All group
members are prepared.
All group members
actively participate in all
activities with repeated
reminders All group
members clean and
sanitize work station with
multiple reminders. All
group members try final
product. All group
members listen to
directions and
announcements with
multiple reminder. All
group members are
minimally prepared.
All group members do
not actively participate in
all activities with
repeated reminders
All group members do
not clean and sanitize
work station. All group
members do not try final
product. All group
members do not listen to
directions and
announcements All group
members are not
prepared.
Total Marks
Evaluated by,
…………………..

3. AZHAR MUSTAFA
Chef Lecturer