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iRubric: Culinary Arts Individual Daily Lab Rubric

iRubric: Culinary Arts Individual Daily Lab Rubric

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Culinary Arts Individual Daily Lab Rubric 
Culinary Arts Lab Rubric
Daily Employability Skills and Individual Lab Grade
Rubric Code: KX37B4B
By cheflori
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12, Undergraduate

Powered by iRubric Culinary Arts Daily Lab grade
  Needs Further Instruction or Improv

50 pts

Good

80 pts

Excellent

100 pts

Uniform & Appearance

Needs Further Instruction or Improv

non-professional appearance, attire and/or grooming. Part or all of uniform missing, ie: shoes, hat, apron, etc
Good

Neat appearance, attire and grooming. Student required reminders to complete uniform.
Excellent

Professional Appearance, attire and grooming. Nothing missing, hair neatly pulled back, nails trimmed, no jewelry, no gum, student required no reminders. Uniform complete.
Sanitation

Needs Further Instruction or Improv

Student did not wash hands or restrain hair properly after reminders. Student did not re wash hands after each new task even after reminders. Unsanitary situation creates unsafe situation
Good

Student needed reminders to wash hands properly or restrain hair properly. Student washed hands throughout lab with reminders. Student required reminders for safety concerns during preparation.
Excellent

Student washed hands properly at the beginning and throughout the lab and did properly restrain hair. Follows all sanitation practices.
Safety

Needs Further Instruction or Improv

Disregard of safety creating unsafe situation. Student was given reminders but 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.
Good

Student given reminders for safety concerns during preparation. Student tried to use equipment safely and correctly. Student attempted to follow safe food handling procedures
Excellent

Student demonstrated safe and correct use of all kitchen equipment used for the lav. Student followed safe food handling procedures. Follows all safety practices.
Preparation

Needs Further Instruction or Improv

Student was given reminders but did not have proper "mise en place" of food or equipment. Student did not practice demonstrated techniques for food preparation. Food items, ingredients, not held/handled to maintain proper temperature.
Good

The student only completed "mise en place" with assistance. Student used some of the demonstrated techniques. Student needed reminder to hold/handle food to maintain proper temperature.
Excellent

The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. All food items/ingredients held/handled to maintain proper food temperatures.
Teamwork

Needs Further Instruction or Improv

After reminders,student does not participate in team structure. Student requires improvement of team organization or participation.
Good

Student required reminders of team structure and participation. Student assists team other team members.
Excellent

Student works effectively and efficiently as a team member/player. Worked steadily throughout the lab and participated in all kitchen tasks. Treats all with respect and dignity. Always offering to help others.
Professionalism

Needs Further Instruction or Improv

Student uniform, or grooming is not consistent with standard. Student never volunteers for other duties Student stands idle after reminders.
Student attitude needs further improvement.
Good

Student sometimes volunteers for other duties. Takes pride in work and profession. Good attitude. Student needs reminders when idle.
Excellent

Positive attitude. In clean, proper, full uniform. Volunteers for other duties. Never stands idle, always busy. Confident and willing to go above and beyond.
Product Quality

Needs Further Instruction or Improv

Product is not sellable. Lacks in flavor, texture, color, presentation and consistency. Not plated properly. Lacks any garnish.
Not served at proper temperature. Plates/bowls not preheated or prechilled for service.
Good

Product is sellable. Some issues with flavor, texture, color, presentation and consistency. Plating could be better. Improper garnish-lacks creativity.
Some items at proper temperature and some not.
Not all plates/bowl were prechilled or preheated for service.
Excellent

Product is sellable. Has good balance of flavor, texture, color, presentation and consistency. Plated and garnished properly. Very creative. All food items served at proper temperatures. All plates/bowls were prechilled and/or preheated.
Cleaning Duties

Needs Further Instruction or Improv

Student does NOT participate in share of cleaning. ie: dishes, floors, trash removal, tables, storage areas, etc.
Good

Student participates with cleaning after reminders.
Excellent

Always cleaning. Always self motivating for clean up and put away. Helps others with cleaning tasks.






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