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iRubric: Sanitation in the Kitchen rubric

iRubric: Sanitation in the Kitchen rubric

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Sanitation in the Kitchen 
Culinary Arts 1 High School Cooking Rubric
Life Skills cooking rubric
Rubric Code: ZC9BB6
By cagibson
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Sanitation in the Kitchen
  Excellent 22-25

(N/A)

Good 20-21

(N/A)

Fair 17-18

(N/A)

Poor 16-below

(N/A)

Recipe Preview/ Lab Demo

Excellent 22-25

Student attended to the entire recipe preview and teacher demonstration of recipe.
Good 20-21

Student fully focused during recipe preview and interacted wit the teacher during the lab demonstration.
Fair 17-18

Student paid sporadic attention to the recipe preview and teacher demonstration of recipe.
Poor 16-below

Student did not pay attention while recipe was previewed as a class and teacher was demonstrating the recipe.
Preparation & Sanitation

Excellent 22-25

Student did wash hands properly at the beginning and almost always throughout the lab and did tie hair back.
Student did not wear the appropriate apron throughout the lab.
Student mostly followed safe food handling procedures.
Good 20-21

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Student also wore the appropriate colored apron the whole lab.
Student always followed safe food handling procedures.
Fair 17-18

Student did not complete both requirements and failed to wash hands or tie hair back.
Student did not wear apron during the whole lab.
Attempted to follow safe food handling procedures.
Poor 16-below

Student did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc.
Student did not wear apron.
Did not follow safe food handling procedures.
Cooperation

Excellent 22-25

Student demonstrated a willingness to complete most tasks including clean up tasks.
Worked steadily through the lab and participated in most kitchen tasks.

Team player.
Good 20-21

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

Team leader.
Fair 17-18

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Team participant.
Poor 16-below

Student only worked with prodding.
Did not participate in all tasks, and did not demonstrate a willingness to work.
Not part of the team.
Skill Practice

Excellent 22-25

Student mostly used the demonstrated techniques for food preparation.
Student paid attention to most of the details.
Good 20-21

Student always used the demonstrated techniques for food preparation during lab.
Student paid attention to details.
Fair 17-18

Student used some of the demonstrated techniques.
Did not pay attention to details.
Poor 16-below

Student did not practice demonstrated techniques for food preparation.
Clean-Up

Excellent 22-25

Student left the kitchen clean, but may have missed a small part.
Almost all dishes were washed, dried and put away.
Tables and counter tops were clean and dry.
Most laundry was gathered up and put in the wash area.
Good 20-21

Student left the kitchen clean.
All dishes were washed, dried and put away.
Tables and counter tops were clean and dry.
ALL laundry was gathered up and put in the wash area.
Fair 17-18

Student washed, dried and put away dishes, but left counters unwashed, and tables dirty.
Laundry may or may not be picked up and put in the laundry basket.
Poor 16-below

The student left unwashed items.
Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up



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