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iRubric: Culinary Arts Kitchen Lab Rubric

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Culinary Arts Kitchen Lab Rubric Culinary Arts Kitchen Lab Rubric General rubric utilized for weekly culinary arts cooking labs and test kitchens Rubric Code: R539C5 By salday Ready to use Public Rubric Subject: (General) Type: Project Grade Levels: 9-12

Weekly kitchen Lab
	Poor (N/A)	Fair-Average (N/A)	Good-Excellent (N/A)
Safe Food Handling 25 pts	Poor Student did not wash hands,tie hair back. or wear apron. Student did not rewash hands after each new task	Fair-Average Student did not complete one requirements. Students washed hands minimally.	Good-Excellent Student did wash hands properly at the beginning and throughout the lab and did tie hair back and wear an apron.
Preparation and Techniques 25 pts	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.	Fair-Average The group only completed "mise en place" of either food or equipement Student used some of the demonstrated techniques. Did not pay attention to details.	Good-Excellent The group had good "mise en place". Student used the demonstrated techniques for food preparation during lab. Student paid attention to details
Cooperation 25 pts	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Students sat on counters or put feet on furniture.	Fair-Average Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Good-Excellent Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Safety and 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-Average 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-Excellent Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.