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iRubric: Food and Kitchen Lab Rubric

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Food and Kitchen Lab Rubric Foods Kitchen Lab Rubric Wilson Food/Kitchen Lab rubric utilized for weekly cooking labs. Rubric Code: FX9XA23 By avickey Ready to use Public Rubric Subject: Education Type: Project Grade Levels: 6-8

Kitchen Lab/Service
	Poor 16 pts	Fair 18 pts	Good 20 pts	Superior 25 pts
Safe Food Handling Environment 25 pts	Poor Student did not wash hands or tie hair back. Student did not rewash hands after each new task.	Fair Student did not complete both requirements. Student washed hands minimally.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.	Superior Student demonstrated mastery of food-handling. There was no cross-contamination with food and food was stored properly.
Preparation/Techniques 25 pts	Poor Student did not review recipe and have proper "mise en place" of food or equipment. Student did not practice proper techniques for food preparation. Food did not get prepared in time allotted.	Fair The student only completed "mise en place" of either food or equipment. Student did not pay attention to recipe details. Food qaulity was poor tasting.	Good The student had good "mise en place." Student used the demonstrated techniques for food preparation during lab. Student paid attention to details to recipes and demonstrations. Food tasted good.	Superior The student had great "mise en place" with recipe notes. Student demonstrated finished food product exactly as per recipe. Food tasted excellent.
Overall presentation 25 pts	Poor Student did not put any care into the presentation of the plate. Incomplete and/or messy, not presentable.	Fair Student put minimal care into the presentation of the plate. Presentation could have been better and more presentable.	Good Student demonstrated a willingness to present a presentable plate but had some errors.	Superior Student mastered the art of presentation. The plate was excellent and could be presented on a professional level.
Safety/Sanitation 25 pts	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.	Superior Student mastered all aspects of sanitation before, during, and after service. Student adhered to HACCP standards.
Grading Scale 90-100 points = A 80-89 points = B 70-79 points = C 65-69 points = D 0-64 points = F