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iRubric: ProStart Culinary Arts Kitchen Lab Rubric

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ProStart Culinary Arts Kitchen Lab Rubric ProStart Culinary Arts Kitchen Lab Rubric General rubric utilized for Final culinary arts cooking lab. Rubric Code: PC8655 By pzemba Ready to use Private Rubric Subject: Vocational Type: Exam Grade Levels: Undergraduate

Kitchen Lab/Service
	Poor 0-10 (N/A)	Fair 11-20 (N/A)	Good 21-30 (N/A)	Superior 31-40 (N/A)	Total (N/A)
Preparation/Techniques	Poor The student did not have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation. Food did not get prepared.	Fair The student only completed "mise en place" of either food or equipment. Student used some of the required techniques. Food quality was UN-servable.	Good The student had good "mise en place." Student used good techniques for food preparation during lab. Student paid attention to details. Food quality good.	Superior The student had excellent "mise en place". Student demonstrated finished food product exactly as per text book. Food quality excellent.	Total
Final Plate Presentation	Poor Plate did not meet minimal requirements listed. Components of plate did not complement each other. Plate did not vary in color, height, or texture. Taste and seasoning were not palatable	Fair Plate met minimal requirements listed. Not all components of plate complemented each other. Plate had varied color, texture, and height but not appropriate for the dish. Taste and seasonings were acceptable.	Good Plate met all requirements. All components of plate complemented each other. Plate had appropriate color, texture and height for the dish. Taste and seasonings were pleasant.	Superior Plate met all requirements. Outstanding presentation. All components compliment each other. Taste and seasonings were outstanding.	Total
Safety/Sanitation	Poor 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.	Fair 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.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.	Superior Student mastered all aspects of sanitation before, during, and after preparaiton.	Total
Score Day Two	Poor	Fair	Good	Superior	Total
Score on Day One	Poor	Fair	Good	Superior	Total
Total Score	Poor	Fair	Good	Superior	Total
Grading Scale 198-220 points = A 176-197 points = B 154-175 points = C 132-153 points = D 152 and below=E