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iRubric: CALC Culinary Arts rubric

iRubric: CALC Culinary Arts rubric

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CALC Culinary Arts 
Culinary Arts 1 High School Cooking Rubric
Rubric for Applied Kitchen Skills
Rubric Code: PX8X9XW
By seanmoore
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric CALC Culinary Classes
  Great! (Level 4)

(N/A)

Good. (Level 3)

(N/A)

Fair (Level 2)

(N/A)

Poor (Level 1)

(N/A)

Recipe & Technique Demonstration

Great! (Level 4)

Student fully focused during recipe preview and interacted wit the teacher during the lab demonstration.
Good. (Level 3)

Student attended to the entire recipe preview and teacher demonstration of recipe.
Fair (Level 2)

Student paid sporadic attention to the recipe preview and teacher demonstration of recipe.
Poor (Level 1)

Student did not pay attention while recipe was previewed as a class and teacher was demonstrating the recipe.
Student preparation to Cook

Great! (Level 4)

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.
Good. (Level 3)

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.
Fair (Level 2)

Student did not complete both requirements and failed to wash hands or tie hair back.
Student did not wear apron during the whole lab.
Poor (Level 1)

Student did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc.
Student did not wear apron.
Cooperation/ Professionalism

Great! (Level 4)

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.
Good. (Level 3)

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.
Fair (Level 2)

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Team participant.
Poor (Level 1)

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

Great! (Level 4)

Student always used the demonstrated techniques for food preparation during lab.
Student paid attention to details.
Good. (Level 3)

Student mostly used the demonstrated techniques for food preparation.
Student paid attention to most of the details.
Fair (Level 2)

Student used some of the demonstrated techniques.
Did not pay attention to details.
Poor (Level 1)

Student did not practice demonstrated techniques for food preparation.
Kitchen Safety

Great! (Level 4)

Student always demonstrated safe and correct use of all kitchen equipment used for the lab.
Student always followed safe food handling procedures.
Good. (Level 3)

Student mostly demonstrated safe and correct use of all kitchen equipment used for the lab.
Student mostly followed safe food handling procedures.
Fair (Level 2)

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.
Poor (Level 1)

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.
Clean-Up

Great! (Level 4)

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.
Good. (Level 3)

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.
Fair (Level 2)

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 (Level 1)

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, industry skills, preparation, cooperation, skill practice, safety, clean up



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