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iRubric: ProStart Culinary Arts Kitchen Lab Rubric

iRubric: ProStart Culinary Arts Kitchen Lab Rubric

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ProStart Culinary Arts Kitchen Lab Rubric built by rdesabatino

Rubric Code: GX9224B
Kitchen Lab rubric utilized for weekly culinary arts cooking labs.
ready Ready to use    public Public Rubric

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Keywords: (None)
Categories: Subjects: Vocational   (General)  
Types: Project   Assignment   (Other)  
Grade Levels: 9-12

Powered by iRubric Kitchen Lab/Service
  Poor
10 pts
Fair
15 pts
Good
20 pts
Superior
25 pts
Safe Food Handling Environment
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. Students 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
Poor

The group did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Food did not get prepared.
Fair

The group only completed "mise en place" of either food or equipment.
Student used some of the demonstrated techniques.
Student did not pay attention to demonstration or recipe details.
Food quality was unservable.
Good

The group had good "mise en place." Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details in recipes and from demonstrations.
Food tasted good. No presentation.
Superior

The group had great "mise en place" with recipe notes.
Student completed recipe according to instruction.
Food tasted very good and was presented attractively.
Professionalism/Teamwork
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 completed.
Good

Student demonstrated a willingness to complete all tasks including clean-up tasks.
Student worked steadily through the lab and participated in all kitchen tasks.
Superior

Student maintained a professional demeanor.
Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation
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



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