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iRubric: Culinary Arts Kitchen Lab Assessment lowest functioning rubric

iRubric: Culinary Arts Kitchen Lab Assessment lowest functioning rubric

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Culinary Arts Kitchen Lab Assessment lowest functioning 
Culinary Arts Kitchen Lab Assessment
Minimum Required tasks in a Kitchen lab. Individual student evaluation.
Rubric Code: FA2C28
By Chefjgraf
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Food Technology Practical Assessmen
  Poor

1 pts

Good

3 pts

Excellent

5 pts

Uniform

Poor

Student was not in complete uniform when class began. Parts were missing from it and/or it was dirty. Students did not have jacket correctly buttoned,or shoes on right feet
Good

Student was in uniform at the begging of class but jacket was not buttoned correctly and or shoes on wrong feet.
Excellent

Student was in a complete and clean uniform at the beginning of class. (Hat, white chef coat properly buttoned, chef pants, and shoes on right feet.
Hygiene

Poor

Student did not wash hands properly for 20 seconds; hair not kept back, touching face, clothing, etc. while working.
Good

Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Excellent

Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Time Management

Poor

Tasks andd clean-up were not completed in a timely manner. Wasted time needed constant refocusing
Good

Tasks and clean-up were completed in a somewhat timely manner, but could have focused more to avoid wasting time.
Excellent

All Tasks and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Cooperation

Poor

Student only worked with constant supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Good

Student needed some supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Excellent

Student willing to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Safety

Poor

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Good

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Excellent

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up

Poor

Dishes, utensils, equipment not returned to proper storage area; table not cleaned well; used towels and cleaning buckets left lying around. Equipment not put away.
Good

Dishes, utensils returned to proper area; but equipment/tables unwashed. Laundry and cleaning buckets may or may not be picked up. Some equipment not put away.
Excellent

work station clean and orderly; equipment washed/put away. Dishes/utensils put away. Laundry and cleaning buckets taken care of properly. Cleaning assignments finished.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up.



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