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iRubric: Food Prep Rubric

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Food Prep Rubric Food Prep Rubric 4th Culinary Arts Rubric Rubric Code: JX26A87 By Jeronima Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: 9-12

Exam 100 %
	Good 3 pts	Poor 1 pts	Fair 2 pts
Preparation 20 %	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.	Poor Student did not wash hands without prompting.	Fair Student did not complete both requirements: failed to wash hands
Cooperation 20 %	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Skills Practice 15 % Measuring	Good Student measured accurately using appropriate measuring equipment.	Poor Student did not use appropriate utensils for measuring, or measured incorrectly.	Fair Student used appropriate tools but did not measure correctly.
Skill Practice 30 % Read and follow directions. Sequence	Good Student read and followed directions.<BR> Student paid attention to details.	Poor Student did not read or follow directions.	Fair Student read, but did not follow directions. Did not pay attention to details.
Safety 20 %	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR> Student followed safe food handling procedures.	Poor Did not follow safety rules. Did not use safe food handling techniques. Did not clean up during preparation to prevent accidents.	Fair Student 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.
Clean-Up 15 %	Good 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.	Poor 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.	Fair Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.