iRubric: Culinary Arts Employment Skills SLO Rubric

Student accurately converted the given recipe including putting the measurements in the simplest form.

Student converted the given recipe and units of measurement with only minor miscalculations & mostly the simplest units of measure.

Student converted the recipe with some mistakes & only some units simplified.

Student did not successfully convert the recipe or simplify the units.

Student accurately prepares the mother sauce from the provided recipe, tastes and adjusts seasoning throughout the recipe.

Student prepares the mother sauce from the provided recipe with minor mistakes, and tastes the recipe before serving.

Student prepares the mother sauce from the provided recipe with some mistakes, and does not taste the recipe before serving.

Student does not prepares the mother sauce successfully from the provided recipe and does not taste the recipe before serving.

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Student also wore the appropriate lab clothing (chef hat, apron, chef coat, chef pants & shoes) without being prompted

Student always demonstrated safe and correct use of all kitchen equipment used for the lab.
Student always followed safe food handling procedures.

Student did wash hands properly at the beginning and almost always throughout the lab and did tie hair back.
Student did not wear the the appropriate lab clothing (chef hat, apron, chef coat, chef pants & shoes) without being prompted throughout the lab.

Student mostly demonstrated safe and correct use of all kitchen equipment used for the lab.
Student mostly followed safe food handling procedures.

Student did not complete both requirements and failed to wash hands or tie hair back.
Student did not wear the appropriate lab clothing (chef hat, apron, chef coat, chef pants & shoes) without being prompted

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.

Student did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc.
Student did not wear the appropriate lab clothing (chef hat, apron, chef coat, chef pants & shoes) without being prompted

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.