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iRubric: Kitchen Lab Rubric

iRubric: Kitchen Lab Rubric

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Kitchen Lab Rubric 
ProStart Culinary Arts Kitchen Lab Rubric
Kitchen Lab rubric utilized for Advanced Nutrition & Wellness weekly culinary arts cooking labs.
Rubric Code: ZX4B975
By jdmason
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Kitchen Lab/Service
  Poor

5 pts

Fair

(N/A)

Good

(N/A)

Superior

10 pts

Safe Food Handling Environment
10 pts

Poor

Team or Team member did not wash hands or tie hair back. <BR>
Team or Team member did not rewash hands after each new task.
Fair

Team or Team member did not complete both requirements. Team washed hands minimally.
Good

Team did wash hands properly at the beginning and throughout the lab and did tie hair back.
Superior

Team demonstrated mastery of food-handling.<BR>
There was no cross-contamination with food and food was stored properly.
Preparation/Techniques
10 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.<BR>
Food did not get prepared.
Fair

The group only completed "mise en place" of either food or equipement.<BR>
Student used some of the demonstrated techniques. <BR>
Student did not pay attention to demonstration or recipe details.<BR>
Food qaulity was unservable.
Good

The group had good "mise en place." Student used the demonstrated techniques for food preparation during lab.<BR>
Student paid attention to details to recipes and demonstrations.<BR>
Food tasted good.
Superior

The group had great "mise en place" with recipe notes.<BR>
Student demonstrated finsihed food product exactly as per chef demonstration.<BR>
Food tasted excellent.
Professionalism/Teamwork
10 pts

Poor

Team members only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair

Team members worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good

Team demonstrated a willingness to complete all tasks including clean up tasks. <BR>
Team worked steadily through the lab and participated in all kitchen tasks.
Superior

Team mastered the use of customer service and professional attitude.<BR>
Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation
10 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

Team tried to use equipment safely and correctly. Careless at times and did not always follow the rules.<BR>
Attempted to follow safe food handling procedures.
Good

Teamdemonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Team followed safe food handling procedures.
Superior

Team mastered all aspects of sanitation before, during, and after service.<BR>
Grading Scale
40-36 = A
35-32 = B
31-28 = C
27-24 = D
23-0 = F






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