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iRubric: Culinary Arts I Lab Rubric (LCISD)

iRubric: Culinary Arts I Lab Rubric (LCISD)

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Culinary Arts I Lab Rubric (LCISD) 
Culinary Arts I Lab Rubric
Lapeer Culinary Arts Program Kitchen Lab rubric utilized for weekly culinary arts cooking labs.
Rubric Code: KX87X7X
By Meganmac1
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Kitchen Lab/Service
  Poor

10 pts

Fair

15 pts

Good

20 pts

Efficient

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.
Efficient

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 equipement.

Student used some of the demonstrated techniques.
Student did not pay attention to demonstration or recipe details.
Food quality could not serve.
Good

The group 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.
Efficient

The group had great "mise en place" with recipe notes.

Student demonstrated finished food product exactly as per chef demonstration.

Food tasted excellent.
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.
Student worked steadily through the lab and participated in all kitchen tasks.
Efficient

Student mastered the use of customer service and professional attitude.

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.
Efficient

Student mastered all aspects of sanitation before, during, and after service.

Student adhered to HACCP standards.



Keywords:
  • Culinary Arts Lab Rubric-Mrs. MacNaughton



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