CULINARY TEAM RUBRIC
Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive,
constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section.
INTRODUCTION
 State name
Does not
attempt selfintroduction.
SCORE


Attempts introduction
and/or exhibits 3 or
fewer indicators.
State project that will be completed
 Speaks clearly with appropriate voice level
Maintains eye contact
 Offers hand and gives firm handshake
Comments:
Lack of confidence and
Confident, poised,
poise and/or exhibits 4
enthusiastic selfindicators.
introduction exhibiting
all 5 indicators.
0
SCORE
1
2
SCORE
3
4
SCORE
5
PROFESSIONAL APPEARANCE/ATTIRE/GROOMING
 Clean, pressed uniform acceptable to commercial food service
 Hair is controlled, clean and away from face
 Uniform is appropriately sized to body
 Clean nails, short nail length and no nail polish
 Shoes are clean and safe
 Light makeup or no makeup
 No jewelry
 Body is free of odors and strong fragrances
Comments:
Non-professional appearance,
Neat appearance, attire and
Professional appearance,
attire and/or grooming
grooming but lacks polish
attire and grooming
exhibiting 5 or fewer
and/or exhibits 6-7 indicators. exhibiting all 8 indicators.
indicators.
SCORE
0
1
2
3
SCORE
4
SCORE
5
DEMONSTRATES BASIC KNIFE CUTS**
 Distinguishes verbally between names, shapes and dimensions of cuts
 Cuts are uniform and consistent
 Demonstrates proper shapes and dimensions of cuts
 Demonstrates all three cuts safely and according to industry standards.
Fails to
Demonstrates only one
Demonstrates 2 knife
Demonstrates all 3
Comments:
demonstrate cuts
knife cut efficiently and cuts efficiently and
knife cuts efficiently
safely and
according to industry
according to industry
and according to
correctly.
standards and exhibits 2 standards and exhibits 3 industry standards
indicators.
exhibiting all 4
or fewer indicators.
indicators.
SCORE
SCORE
0
SCORE
1
2
SCORE
3
4
SCORE
5
1
Judges Name (you must print your name)_____________________________________
PAGE TOTAL ____________
Updated 4/2013
CULINARY TEAM RUBRIC
Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive,
constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section.
TEAM ORGANIZATION **
 Organized and complete job station (mise en place)
 Locates, checks and tests all equipment (including temperatures) to be used
 Communicates clearly and consistently with team members
 Uses time and motion properly
Members lack team
Members demonstrate
Effectively and efficiently worked
organization and work
minimal teamwork and/or as a team exhibiting 6-7 indicators.
independently and/or exhibit 3
exhibit 4-5 indicators.
or fewer indicators.
SCORE
0
1
6
2 3 4 5
7 8 9 10
SCORE
11
12
13
DEMONSTRATES INDUSTRY TECHNIQUES
Selection and usage of
Selection and usage of
tools/equipment lacks
tools/equipment
understanding and
occasionally lacks safe
demonstration of skills.
and appropriate industry
techniques.
2 3
SCORE
5 6
DEMONSTRATES KNOWLEDGE
Fails to answer
Partial answers
questions.
show limited
knowledge and/or
lack of skills and
/or confidence.
SCORE
SCORE
0
0
1
4
SCORE
1
2 3
7
8
4
Works efficiently as a team leader/member
Demonstrates confidence in team members and oneself
Task is completed within time limit or less (through cleaning)
Comments:
SCORE
14
15
*if a point is deducted, please explain why
Selects and uses all tools/equipment
correctly and safely.
Comments:
SCORE
9
10
*if a point is deducted, please explain why
Communicates
procedures during
demonstrations only
when asked and/or
answers most questions
correctly.
SCORE



Communicates procedures
correctly and confidently
while demonstration and
answers all questions
correctly concisely, and
confidently.
SCORE
Comments:
5
2
Judges Name (you must print your name)_____________________________________
PAGE TOTAL ____________
Updated 4/2013
CULINARY TEAM RUBRIC
Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive,
constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section.
SAFETY
 Maintains clean area (safety) as work progresses
 Maintains organized work area and floor
Disregard of
Safety concerns need to
Shows minimal
safety creates
be corrected and/or
safety concerns
unsafe situation.
exhibits 2 or fewer
during the event
indicators.
and/or exhibits 3
indicators.
SCORE
0
SCORE
1 2 3 4 5
6
SCORE
7
8
SANITATION ***
 Washed hands completely (minimum 20 seconds)

 Re-washes hands when soiled or contaminated

 Cleaned and sanitized area before starting

 Maintains clean (sanitary) area as work progresses

Unsanitary
Sanitary concerns
Shows minimal sanitary
situation creates
need to be addressed
concerns during event
unsafe product.
and/or exhibits 5 or
and/or exhibits 6-7
fewer indicators.
indicators.
0
SCORE
SCORE
1
2
3
SCORE
4
SCORE


Follows safety practices
exhibiting all 4
indicators.
SCORE
9
10
*if a point is deducted, please
explain why
Prevented cross contamination
Kept ingredients at proper storage/cooking/holding temperatures
Food tasted in a sanitized manner during the production and before presentation
Left area clean and sanitized for the next participants
Comments:
Follows sanitation
practices exhibiting all 8
indicators.
SCORE
5
WEIGHT AND MEASUREMENT
 Converts a recipe by making correct and consistent weight and measurement conversions
 Uses a portion scale correctly and consistently
 Correctly and consistently measure dry and liquid ingredients
Skills need improvement and/or Demonstrates adequate skills but not as Demonstrates
exhibits 2 or fewer indicators.
precise as needed for the commercial
knowledge and accurate
food industry and/or exhibits 3-4
skills exhibiting all 5
indicators.
indicators.
SCORE
0 1
2
3 4
5
SCORE
6
7
8
Follows general safety procedures
Utilizes tools and equipment safely
Comments:

Correctly converts temperature between conventional and
convection oven
 Properly uses, reads and calibrates a bi-metallic stem thermometer
Comments:
SCORE 9
10
*if a point is deducted,
please explain why
3
Judges Name (you must print your name)_____________________________________
PAGE TOTAL ____________
Updated 4/2013
CULINARY TEAM RUBRIC
Instructions: If applicable, check the indicators demonstrated by the student. Circle the score that best describes the level of the performance for each criterion. Write positive,
constructive comments to help participants identify their strengths and areas for improvements. Points deducted must be explained in the comments section.
FOOD PRODUCTION/APPEARANCE/PRESENTATION *
 Most appropriate selection of sizes/shape of dinnerware to enhance food production
 Selected dinnerware wiped free of fingerprints, drips and smudges
 Food color appropriate for recipe
 Utilized all recipe ingredients (no missing ingredients on final plate)
Presentation needs
Presentation is acceptable Presentation is pleasing to the palate
improvement and/or exhibits
but lacks professional
and attractively displayed exhibiting
qualities and/or exhibits
all 7-8 indicators
4 or fewer indicators.
5-6 indicators.
SCORE 0 1 2 3 4 5
6 7 8 9 10
SCORE 11
12
13
SCORE
14 15
SCORE




Food attractively displayed on selected dinnerware
All 4 identical plates presented to the judges
Proper temperatures (hot foods hot and cold foods cold)
Texture suitable to product
Comments:
*if a point is deducted, please explain why
FOOD PRODUCTION TASTE
 Seasoning appropriate to recipe
 Tartness, sweetness, salty and bitter appropriate to recipe
 Taste is suitable to product served
Questionable taste needs
Adequate but not
Pleasing, appropriate taste for
improvement and/or exhibits
outstanding taste and/or
food/recipe exhibiting all 5
2 or fewer indicators.
exhibits 3-4 indicators.
indicators.
SCORE
0 1 2 3 4 5
6 7 8 9 10
SCORE
11
12
13


No off-flavor due to improper food preparation techniques
Texture suitable to product
Comments:
SCORE
14
15
*if a point is deducted, please explain why
4
Judges Name (you must print your name)_____________________________________
PAGE TOTAL ____________
Updated 4/2013
CULINARY TEAM EVENT TALLY SHEET
JUDGES TOTALS
Page 1
Page 2
Page 3
Page 4
Judge 1
________
Judge 1
________
Judge 1
________
Judge 1
________
Judge 2
________
Judge 2
________
Judge 2
________
Judge 2
________
Judge 3
________
Judge 3
________
Judge 3
________
Judge 3
________
Judge 4
________
Judge 4
________
Judge 4
________
Judge 4
________
Average
__________
Regional/State Rating
3 STAR Rating
2 STAR Rating
1 STAR Rating
*
90 -100 pts.
70 - 89 pts.
1 - 69 pts
Average
__________
Average
__________
Average
__________
PAGE 1 TOTAL ________
Total (Evaluators please initial after rating)
________
PAGE 2 TOTAL ________
Verification of Total Scores (Please Initial)
________
PAGE 3 TOTAL ________
Room Consultant (Event Chairperson)
________
PAGE 4 TOTAL _______
Lead Consultant (Tally Room)
________
EVENT TOTAL______
Final Verification
______
First Tiebreaker ** Second Tiebreaker *** Third Tiebreaker
(for tiebreaker use total score for criteria)
5
Judges Name (you must print your name)_____________________________________
PAGE TOTAL ____________
Updated 4/2013