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iRubric: Knife Skills Lab Rubric

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Knife Skills Lab Rubric Knife Skills Lab Rubric General rubric utilized for weekly culinary arts cooking labs skills testing Rubric Code: AAC88X By Chefjgraf Ready to use Public Rubric Subject: Test Preparation Type: Assignment Grade Levels: (none)

Knife Lab 100 %
	Poor 50 pts	Fair 75 pts	Good 100 pts
Safe Food Handling 15 %	Poor Student did not wash hands or tie hair back. Student did not rewash hands after each new task	Fair Students washed hands minimally. Teacher reminded student to tie back hair.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Techniques 25 %	Poor Student did not practice demonstrated techniques for food preparation. Made up own recipe.	Fair Student attempted to use knife correctly and cut food somewhat correct. Did not listen to teacher instructions.	Good Student paid attention to details and used knife correctly. Folloed teacher instructions.
Cooperation 20 %	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in ALL KITCHEN TASKS.
Safety and sanitation 20 %	Poor Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.	Fair Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.
Food Preparation 20 %	Poor The student did not review recipe and didn't have proper "mise en place" of food or equipment.	Fair The student only completed "mise en place" of food. Student used some of the demonstrated techniques. Did not pay attention to details.	Good The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab.