Criteria for Plating Practice Rubric:

1. Visual Appeal: The plating should look visually appealing and

attractive, with a balance of colors, textures, and shapes that work
well together. (Score range: 0-10)
2. Technical Skills: The plating should demonstrate technical skill in
terms of neatness, accuracy, and consistency, with food items
being arranged in an orderly and precise manner. (Score range: 0-
10)
3. Creativity: The plating should show creativity and innovation, with
unique or unexpected arrangements that showcase the chef's
artistic flair. (Score range: 0-10)
4. Functionality: The plating should be functional and practical, with
each item placed in a way that makes it easy to eat and enjoy.
(Score range: 0-10)
5. Cleanliness: The plating should be clean and hygienic, with no food
particles or debris on the plate or in the food. (Score range: 0-10)
6. Overall Impression: The overall impression of the plating should be
positive, leaving a lasting impression on the viewer and creating a
memorable experience. (Score range: 0-10)

Criteria for Simple Plating Practice Rubric:

1. Presentation: The plating should be presented in an attractive and

visually appealing manner. (Score range: 0-10)
2. Neatness: The plating should be neat and tidy, with food items
arranged in an orderly manner. (Score range: 0-10)
3. Balance: The plating should have a balance of colors, textures, and
shapes that work well together. (Score range: 0-10)
4. Creativity: The plating should show creativity and innovation, with
unique or unexpected arrangements that showcase the chef's
artistic flair. (Score range: 0-10)