Name(s)____________________________________________________________________________

School ________________________________________________________________________________ Region ________________________

Pastry Arts Rubric (CAKE OR PASTRY TRAY)
INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for
each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements
APPEARANCE SAFETY- SANITATION

Pastry Arts Rubric 2008 PAGE TOTAL ____________

Name(s)____________________________________________________________________________

School ________________________________________________________________________________ Region ________________________

Pastry Arts Rubric (CAKE OR PASTRY TRAY)
INSTRUCTONS: Check the indicators demonstrated by the student. Circle score that best describes the level of the performance based on the indicators for
each element. Write positive, constructive comments to help participants identify their strengths and areas for improvements
PROFESSIONAL APPEARANCE/ATTIRE/GROOMING SCORE
Clean, pressed uniform acceptable to commercial food Hair is controlled, clean and away from face Light makeup or no makeup
service Clean nails, short nail length and no nail polish Body is free of odors and strong fragrances
Uniform is appropriately sized to body Shoes are clean and safe No jewelry
Non-professional appearance, Neat appearance, attire and Professional appearance, attire and Comments:
attire and/or grooming and/or grooming but lacks polish and/or grooming exhibiting all 8
exhibits 5 or fewer exhibits 6-7 indicators. indicators.
indicators.
SCORE 0 1 2 3 SCORE 4 SCORE 5
SAFETY
Maintains clean area (safety) as work progresses Follows general safety procedures
Maintains organized work area and floor Utilizes tools/equipment safely
Disregard of safety Safety concerns need to Minimal safety concerns Follows safety practices Comments:
creates unsafe be corrected and/or during the event and/or exhibiting all 4
situation. exhibits 2 or fewer exhibits 3 indicators. indicators.
indicators.
SCORE 0 SCORE 1 2 3 SCORE 7 8 SCORE 9 10
4 5 6
SANITATION SCORE
Washes hands completely (minimum 20 Maintains clean area (sanitary) as work progresses Keeps all ingredients at proper
seconds) Left area clean and sanitized for the next participant storage/holding temperatures
Re-wash hands when soiled or contaminated Prevents cross contamination
Cleans and sanitizes area before starting
Unsanitary situation Safety concerns need to be Minimal safety concerns Follows safety Comments:
creates unsafe addressed and/or exhibits 4 or during event and/or exhibits practices exhibiting
product. fewer indicators. 5-6 indicators. all 7 indicators.
SCORE 1 2 3
SCORE 0 4 5 6 SCORE 7 8 SCORE 9 10

Pastry Arts Rubric 2008 PAGE TOTAL ____________