LABORATORY RUBRICS FOR KEFP1

5 3-4 2-1 0 Score

Non-Professional
Neat appearance,
Complete and appearance, attire Appearance is
Proper attire and grooming,
proper uniform and/or grooming unacceptable
uniform/ but lacks polish and
appearance, attire and lacks other inside the
grooming one item in the
and grooming essential items in laboratory
uniform
the uniform

Followed all of the Missed one of the Missed two or more Missed all of the
Hand Washing hand washing steps hand washing steps of the hand washing hand washing
Steps/Sanitati & Sanitation or Sanitation steps or Sanitation steps/ did not
on Principles/ Trash Principles/ Trash Principles/ Trash segregate trash
properly segregated properly segregated partially segregated properly

Requested on time Requested on time Requested on time Did not file

and in proper order but not in proper but equipments are request on time
Equipment
according to recipe order/ used, cleaned not in accordance to
and utensils
requirement / used, and returned recipe requirement/
cleaned and correctly used, returned and
returned correctly cleaned incorrectly

Maintained clean Maintained Workspace not well Poorly set up

and sanitary moderately clean maintained during workstation
Workstation/
workspace/ mise en work space activity
table Mise en place
place done correctly
done incorrectly.

Followed recipe Followed recipe Followed recipe Did not follow

ingredient ingredients but with ingredients but have the recipe
Ingredients
requirements substitutes more than one ingredient
correctly substitute requirement

Exceptionally Well organized, Average Did not finish in

organized, completed activity/ organization, allotted time due
Time
completed activity Finished within the completed to ineffective use
Management
ahead of time/ allotted time activity/finished on of time
Finished before the time.
allotted time

Exceptional With good quality of Clean and Unacceptable

appearance and presentation, plating presentable, few appearance and
Plate
served in proper and Temperature flaws temperature
Presentation
temperature

Taste (10) Texture (5) Garnish Used (5) Appearance after

cooking. (5)
RUBRICS FOR POULTRY FABRICATION

CRITERIA 5 3-4 2-1 0 Remarks

Sanitation
Safe handling
Preparation
Fabrication Technique
Appearance of cuts
Clean Up

Total

COOKING RUBRICS

CRITERIA 5 4-3 2-1 0 Remarks

Proper uniform/ grooming
Hand Washing Steps/Sanitation
Equipment and utensils
Workstation/table
Ingredients
Time Management
Team work
Appearance after cooking application
Plate Presentation
Taste
Texture
Total

Group Members Names:

Name Assigned Cut Q and A

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2.
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4.
5.