Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: Culinary rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
Culinary
Culinary
Culinary SLE Rubric
Rubric Code:
K2X6B6B
By
cheftim
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
Undergraduate
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Lab Work
Poor
15 pts
Fair
20 pts
Good
25 pts
Safe Food Handling Environment
Poor
Students did not wash hands or tie hair back.
Fair
Students did not put on apron or tie hair back. Students washed hands minimally.
Good
Students washed hands properly at the beginning and throughout the lab, wore aprons properly & tied hair back.
Preparation/Techniques
Poor
did not review recipe for preparations or equipment. Students did not practice proper techniques for food preparation.
Food did not get prepared.
Fair
reviewed recipe minimally for preparations & equipment. Students used some of the proper techniques.
Students did not pay attention to recipe details. Food quality was unservable.
Good
was pretty well prepared. Students used proper techniques for food preparation during lab. Students paid attention to recipe details. Food tasted good.
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 complete.
Good
Student demonstrated a willingness to complete all tasks including clean up tasks.
Students worked steadily through the lab and participated in all kitchen tasks.
Safety/Sanitation
Poor
Student did not follow safety rules or use safe food handling techniques. Students did not use kitchen equipment in a safe manner or 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. They attempted to follow safe food handling procedures.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Students followed safe food handling procedures.
Subjects:
Vocational
(General)
Types:
Project
Assignment
Assessment
(Other)
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Project rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n16
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.