KNIFE SKILLS ASSESMENT RUBRIC

Uniformity of Cuts

Size of Cuts

Yield

Technique

Safety &
Sanitation

0 Points

1 Point

2 Points

Cuts are not the same

shape or are greatly mixed
with a variety of other
shapes

Cuts of the correct shape

are present and most pieces
are of the correct shape

Cuts are identical in shape

and visually appealing

0 Points

1 Point

2 Points

Cuts vary widely in size and

could not be cooked
uniformly

Most cuts are the correct

size

All cuts are correct size and

shape; Product could be
cooked uniformly

0 Points

1 Point

2 Points

There is more waste than

useable product; Yield is
minimal

Yield is good and most of the

available product is cut into
required size and shape

Waste is minimal and almost

all of the available product is
cut into required size and
shape

0 Points

1 Point

2 Points

Student uses incorrect knife

and/or improper knife grip
and cutting technique; knife
is dull

Student uses correct knife

and knife appears sharp;
Student shows proper knife
grip and cutting technique
most of the time.

Student uses correct knife

and knife is sharp; Proper
knife grip and cutting
technique is demonstrated
consistently

0 Points

1 Point

2 Points

Student does not follow

food safety procedures;
Work area is messy

Student indicates knowledge

of food safety procedures;
Work area needs to be kept
cleaner

Student demonstrates clear

understanding of food safety
procedures; Work space is
sanitary and kept free from
debris