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iRubric: Culinary Arts Lab Assessment rubric

iRubric: Culinary Arts Lab Assessment rubric

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Culinary Arts Lab Assessment 
Rubric Code: FX93B6C
By laura_norris
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Culinary Arts Lab/Event
  Poor

1 pts

Fair

3 pts

Good

5 pts

Recipe Review

Poor

Student did not pay attention while recipe was previewed in class.
Fair

Student paid sporadic attention as recipe was previewed in class. Asks questions that were covered in the preview-
Good

Student was attentive to the entire recipe preview, is aware of recipe and procedures
Hygiene

Poor

Student did not wash hands, kept pushing back stray hair, touching face, etc. No Apron.
Fair

Student failed in one or more of the following:
washing hands, touching face, handling hair, etc
Had to be reminded to put apron on.
Good

Student washed hands prior to lab and at any time necessary throughout the lab. Apron on, hair restrained prior to and throughout the lab.
Mise En Plas

Poor

No mis en plas. No equipment gathered.
Fair

Ingredients partially collected. Had to interrupt procedure at least once to collect ingredients.
Missing equipment to complete the recipe-had to interrupt work to find something.
Good

All ingredients mis en plas.
All equipment gathered prior to beginning work
Ingredient Preparation

Poor

No preparation of ingredients. Wasted ingredients or used too much of an ingredient. FIFO not followed
Fair

Ingredients partially prepared-had to interrupt procedure to complete a task that should have already been completed. FIFO no wasted ingredients
Good

All ingredients prepared in advance.
FIFO and no waste
Procedure

Poor

Recipe and/or instructions not followed not followed.
Fair

Recipe or procedure somewhat followed but mistakes in measuring or order of steps occurred.
Good

Recipe followed as written. No mistakes
Finished Food Product

Poor

Product was inedible. Did not follow recipe.
Fair

Food was edible, but mistakes were made that affected appearance or flavor.
Good

Correct procedure followed-product has appropriate taste, texture and appearance.
Clean Up

Poor

Dishes, utensils and equipment left unwashed. Equipment not put away. Floors and counters not clean.
Fair

Dishes cleaned but counter and floors left dirty.
Good

Kitchen area clean and orderly. All dishes clean-counters and floors too.
Safety

Poor

Did not follow safety rules. Did not follow food safety rules. Mistreated/improper use of equipment
Fair

Careless at times. Does not always follow safety rules.
Good

Safe and correct use of all equipment. Followed all safe food handling procedures.
Cooperation

Poor

Did nothing OR hogged every job-no delegating of duties. Can be found sitting on counter. Did not demonstrate a willingness to work within the group. Use of cell phone w/o permission.
Fair

Student tended to quit before the job was complete. Focused only on the "fun stuff" Avoided clean up. Slow to cooperate with the group. Wanders
Good

Willing to complete any/all tasks. Worked steadily throughout the entire lab. Willing to help teammates without complaint.




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