Chef of The Day Report- Assignment HTC356
Rubric
Name of Student: _________________________________
Attributes Above Standard
(8-10 marks)
Format and Word processed, used standard
Mechanics format, folder, page number, table of
contents included, complete front
page title, index, references
Contents Well written, easily understood ,
correct methods of preparation, detail
descriptions of ingredients, amount,
illustrated with photos or sketches
creatively
Standardized Recipe contains the title of the recipe,
Recipes a list of ingredients and method of
cooking, a paragraph of written
directions, and a picture that
correlates with the recipe.
Problems and The overall purpose is clear; the
Solutions problem is defined clearly; the
solution(s) are logical and practical.
References and Full and complete bibliography.
Appendices Refers to many sources. The
references refer to are valid.
Total marks
awarded
At Standard
(5-7 marks)
Manage to produce according to the
requirement with some flaws but
acceptable
Some important information’s
pertaining to ingredients; amount and
methods were noted. Display some
photos and sketches
Recipes contains the title, but a list of
ingredients and method of cooking not
proper, a paragraph of written
directions is messy, and don’t have
picture that correlates with the recipes.
The purpose is generally clear; the
problem is stated; the solution(s) are
presented.
There is a bibliography, but it is not in
a recognized format. Refers to only a
few sources.
Date: _________
Below Standard Attribute
(0-4 marks) Points
Earned
Poor organization. Unable to
produce a standard assignment as
required
Lack of information, incorrect
methods of recipe preparation,
insufficient information, vague
and confusing
None of the criteria needed for the
recipe are present.
The purpose of the writing is not
always clear; both the problem
and the solution(s) should be more
clearly stated.
Does not include a bibliography.
Refers only to the company’
website and Wikipedia.
/50
 Chef of the Day Performance
Rubric

Attributes Excellent Good Average Poor Need Attribute

(5 marks) (4 marks) (3 marks) (2 marks) Improvement Points
(1 marks) Earned

Communication Skill Explains points Most points are Points are Points need Points are vague,
explicitly with elaborated upon minimal further with no relation to
specific explanatory with specific elaborated, with elaboration, many overall argument,
detail; points relate explanatory explanatory, and points do not and meaning is
to overall argument detail; and most relate to relate to overall unclear
points relate to arguments. argument, and
overall argument. meaning is often
unclear

Leadership Skill Leads others in Leads others in Leads others in Lack when leads Disregard leads
planning and planning and minimal planning others and others and don’t
successfully implementing a and implementing implementing a implementing a
implementing a given task a given task by given task with task given.
given task independently asking the fellow helplessly
independently

Time Management Effectively follows Well follows Partial Disregard of None of written
written time written time implementation of written time time management
management plan management plan written time management plan plan
management plan
Problem Solving Skill Able to explain, and Consistently seeks Sometimes Accepts Ignore
demonstrate to to evaluate the questions sources information given information given
others how to quality of sources or reasoning without without
evaluate the quality and review behind a claim questioning questioning
of sources and reasoning behind when encouraged sources, relies on sources, in
reason from claims, and uses and shown how, past experience in problem solving
evidence in both evidence and and uses problem solving situations.
familiar and reason in both reasoning and situations.
problem solving familiar and evidence in
situations. problem-solving problem-solving
situations situations.

Total Marks Awarded

/20
 Weekly Assessment Rubric Guideline

The following attributes is designed to identify the students achievement towards the specific cooking products. Using the Likert Scale 1-10,
Attributes

Circle small number i.e. no 1 if the criteria is not achieved (the greater number the higher the achievement)

LIKERT SCALE SCORE Poor Good Excellent

MARKS (0-4 marks) (5-7 marks) (8-10 marks)
MISE EN PLACE Dirty workplace, poor handling Fairly clean workplace, appropriate Clean workplace, proper techniques
techniques and utilization of ways of handling and utilizing of handling and utilizing utensils and
utensils and equipment. utensils and equipment equipment

TIME MANAGEMENT Disregard of written time Partial implementation of written Effectively follows written time
management plan time management plan management plan
WORK ORGANIZATION

SAFETY AND Disregard of safety creating Shows minimal safety concerns Follow all safety practices Follows
SANITATION unsafe situation. Unsanitary during preparation. Shows some all safety practices
situation creates unsafe product sanitation concerns during
preparation

CLEAN UP Inspection shows poor cleaning of Inspection shows Inspection shows

equipment, utensils, and/or clean equipment, clean equipment,
surfaces; items must be rewashed utensils, and/or utensils, and/or
before further use surfaces; items are properly store surfaces, items are organized and
stored with care.
 DUTIES Work completed but inefficient Stays on task and is aware of Highly efficient with both time and
use of time and/or products, has product usage, takes steps to self- product.
trouble staying on task correct

GROUP Work but complained, refused Demonstrated a willingness to Mastered the use of customer service
COOPERATION non-preferred tasks, or quit before complete all tasks including clean and professional attitude.
TEAMWORK

all tasks were complete. up tasks. Work steadily through the Demonstrated leadership by
kitchen and participated in all effectively delegating tasks to others.
kitchen tasks.

COOKING TECHNIQUE Did not focus on task at hand, left Showed proper cooking methods Demonstrated proper cooking
TECHNIQUE AND SKILLS

equipment on stove unattended, and techniques, but did not practice technique, showed professionalism,
did not control heat, and did not good time management completed all instructions
follow instructions successfully, and finished within the
allotted time.
 PRODUCT The presentation was fair. It The presentation was good. It The presentation was creative. It
PRESENTATION contained some colour and plate contained colour and plate was contained very good colour and plate
was organized with some fairly organized.  was organized.
creativity. 

PRODUCT TEXTURE Final food product was Correct preparation of food Correct preparation of food products
undercooked and edible; but products resulted in very good resulted in excellent flavour profiles,
PRODUCTS APPEARANCE

lacked in flavour, texture and flavour profiles, texture and texture and consistency.
consistency.  consistency.

PRODUCT TASTE Questionable taste; needs Adequate, but not outstanding taste. Pleasing, appropriate taste for
improvement OR poor taste and Not all items served at proper food/recipe OR excellent taste and
bland temperatures OR fairly in taste and well- seasoned.
quite well seasoned
 Teamwork Rubric Guideline

Attributes Above Standard At Standard Below Standard

(8-10 marks) (5-7 marks) (0-4 marks)

Teamwork Positively encourages and offers help, Helps others willingly and positively but Cooperative in assisting others but doesn't
anticipates potential problems and needs occasional reminders to do so take initiative to do so unless asked
actively
work to solve them

Final Practical Exam Rubric Guideline

The following attributes is designed to identify the students achievement towards the specific cooking products. Using the Likert Scale 1-
Attributes

10, Circle small number i.e. no 1 if the criteria is not achieved (the greater number the higher the achievement)

LIKERT SCALE SCORE Poor Good Excellent

MARKS (0-2 marks)
MISE EN PLACE Dirty workplace, poor handling
techniques and utilization of
utensils and equipment.
(3-4 marks)
Fairly clean workplace,
appropriate ways of handling
and utilizing utensils and
equipment
(5 marks)
Clean workplace, proper
techniques of handling and
utilizing utensils and
equipment

TIME MANAGEMENT Disregard of written time Partial implementation of Effectively follows written
management plan written time management plan time management plan

STAFF CLEANLINESS AND Disregard of safety creating
APPEARANCE unsafe situation. Unsanitary
situation creates unsafe
product.
Untidy and usually missing an
item from complete uniform.
Shows minimal safety concerns
during preparation. Shows
some sanitation concerns
during preparation.
Looks neat but often missing an
item from complete uniform.
Follow all safety practices.
Looks neat and wear complete
uniform. A responsible
individual who takes pride in
producing the best at all tasks
given
 Irresponsible, disrespectful,
irreverent
PRODUCT APPEARANCE
Presentation needs
improvement
PRODUCT TASTE Questionable taste; needs
improvement OR poor taste
and bland
PRESENTATION The presentation was fair. It
contained some colour and
plate was organized with some
creativity. 
COOKING TECHNIQUE Did not focus on task at hand,
left equipment on stove
unattended, did not control
heat, and did not follow
instructions.
CREATIVITY Final food product was under
cooked, lacked in flavor and
inedible. Flavour and texture
not visible.
Responsible but mediocre and
has no desire to complete tasks
excellently
Presentation is acceptable but
lacks professional qualities
Adequate, but not outstanding
taste. Not all items served at
proper temperatures OR fairly
in taste and quite well seasoned
The presentation was good. It
contained colour and plate was
fairly organized.  and plate was organized.
Showed proper cooking
methods and techniques, but
did not practice good time
management.
Correct preparation of food
products resulted in good
flavour profiles, texture and
consistency.
Presentation is attractively
displayed and shows creativity
Pleasing, appropriate taste for
food/recipe OR excellent taste
and well- seasoned.
The presentation was creative.
It contained very good colour
Demonstrated proper cooking
technique, showed
professionalism, completed all
instructions successfully, and
finished within the allotted
time.
Correct preparation of food
products resulted in excellent
flavour profiles, texture and
consistency