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iRubric: Chicken Fabrication Rubric

iRubric: Chicken Fabrication Rubric

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Chicken Fabrication Rubric

  Derived from rubric: Chicken Fabrication Rubric
built by chefmarquis

Rubric Code: PX9X9X7
General 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: Exam   Project   Assignment   (Other)  
Grade Levels:

Powered by iRubric Chicken Fabrication
  Poor
10 pts
Fair
15 pts
Good
20 pts
Superior
25 pts
Safety & Sanitation
25 %
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
25 %
Poor

Student did not have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Food did not complete task.
Fair

Student used some of the demonstrated techniques.
Student did not pay attention to demonstration details
Food qaulity was unservable.
Good

Student had good "mise en place." Student used the demonstrated techniques for food preparation
Superior

Student had great "mise en place".
Student demonstrated finsihed food product exactly as per chef demonstration.
Professionalism
25 %
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. <BR>
Student worked steadily through the lab and participated in all kitchen tasks.
Superior

Student mastered the professional attitude
Safety/Sanitation
25 %
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
Grading Scale
20-18 points = A<BR>
17-15 points = B<BR>
14-13 points = C<BR>
12-11 points = D<BR>
10-00 points = F



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