iRubric: Culinary Arts Kitchen Lab Rubric

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Culinary Arts Kitchen Lab Rubric

HHS Kitchen Lab Rubric utilized for weekly culinary arts cooking labs.

Rubric Code: DX8WXAC

By clm3075

Draft

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 9-12

Kitchen Lab/Service
	Poor 10 pts	Fair 15 pts	Good 20 pts	Efficent 25 pts
Safe Food Handling Environment	Poor Students in Group did not wash hands, was not in complete uniform (hair up, apron, closed toe shoes) Phone distraction & contamination in lab.	Fair Students washed hands minimally and are wearing part of their lab uniform. Phone distraction & contamination.	Good Students did wash hands properly at the beginning and throughout the lab. The students had hair tied back,with apron and closed toe shoes. No phone distraction or contamination.	Efficent Students demonstrated mastery of food-handling. There was no cross-contamination with food and food was stored properly. No phone distraction or contamination.
Preparation/Techniques	Poor Students did not review recipe and have each group members jobs assigned. Food did not get prepared. Proper techniques were not demonstrated. Incomplete lab plans.	Fair Students only completed either the recipe review or the creation of member jobs. Students used some of the demonstrated techniques. Students did not pay attention to recipe details. Incomplete lab plans.	Good Students were prepared for their job with complete lab plans.Students used the correct techniques for food preparation during lab. Students paid attention to details to recipes and demonstrations.	Efficent Students had great preparation with complete lab plans, and knew where materials would be located. Student demonstrated finished food product. Food tasted excellent.
Professionalism/Teamwork	Poor Students only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Late to class.	Fair Students worked but complained, refused non-essential tasks, or quit before all tasks were complete. Late to class.	Good Students demonstrated a willingness to complete all tasks including clean up tasks. Students worked steadily through the lab and participated in all kitchen tasks. On time to class.	Efficent Students mastered the use of customer service and professional attitude. Students demonstrated leadership by effectively delegating tasks to others. On Time to class.
Safety/Sanitation/Clean-Up	Poor Did not follow safety rules, use safe food handling techniques, use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents. Left lab un-sanitized and dirty equipment. Dirty towels left in lab	Fair Students tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Left kitchen un-sanitized, dirty equipment, or clean equipment out & not put away.Dirty towels left in lab.	Good Students demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures. All equipment clean & put away.Lab counters sanitized. No dirty towels left in lab.	Efficent Students mastered all aspects of sanitation before, during, and after service lab. All equipment clean & put away.Lab counters sanitized, Kitchen is spotless. No dirty towels left in lab.
Grading Scale 90-100 pts.=A 80-89 pts.=B 70-79 pts.=C 60-69 pts.=D 0-59 pts.=F

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