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iRubric: Culinary Arts Lab Rubric

iRubric: Culinary Arts Lab Rubric

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Culinary Arts Lab Rubric 
Culinary Arts Lab Rubric
Daily lab grade for all labs where applicable
Rubric Code: EX996WA
By Terryk
Draft
Public Rubric
Subject: (General)  
Type: Class note  
Grade Levels: Undergraduate

Powered by iRubric Culinary Arts Daily Lab grade
  Poor

0 pts

Fair

14 pts

Good

20 pts

Uniform & Appearance
320 pts

Poor

non-professional appearance, attire and/or grooming. Part or all of uniform not correct, ie: shoes, hat, neckerchief, etc.
Fair

Neat appearance, attire and grooming, but lacks polish. Uniform soiled or worn.
Good

Professional Appearance, attire and grooming. Nothing missing, worn or soiled. Uniform complete.
Sanitation
320 pts

Poor

Student did not wash hands or restrain hair properly. Student did not re wash hands after each new task. Unsanitary situation creates unsafe situation
Fair

Student did not, either wash hands properly or restrain hair properly. Student washed hands minimally. Shows minimal safety concerns during preparation.
Good

Student washed hands properly at the beginning and throughout the lab and did properly restrain hair. Follows all sanitation practices.
Safety
320 pts

Poor

Disregard of safety creating unsafe situation. 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

Shows minimal safety concerns during preparation. Student tried to use equipment safely and correctly. Careless at times and did not to 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 lav. Student followed safe food handling procedures. Follows all safety practices.
Preparation
320 pts

Poor

Student did not review recipe and have proper "mise en place" of food or equipment. Student did not practice demonstrated techniques for food preparation. Food items, ingredients, not held/handled to maintain proper temperature.
Needs good deal of supervision to complete task(s)
Fair

The student only completed "mise en place" or either food or equipment. Student used some of the demonstrated techniques. Did not pay attention to details. Some food items/ingredients not held/handled to maintain proper temperature. Requires some supervision to complete task(s)
Good

The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. Student paid attention to details. All food items/ingredients held/handled to maintain proper food temperatures.
Needs little to no supervision to complete task(s)
Equipment, Tools and Techniques
320 pts

Poor

Selection and usage of tools/equipment lacks understanding and demonstration of skills.
Fair

Selection and usage of tools/equipment occasionally lacks safe and appropriate industry techniques.
Good

Selects and uses all tools/equipment correctly and safely.
Time Management Plan
320 pts

Poor

Disregard of agreed upon time of completion of task(s). Does not finish on time. Works slowly, lazily with no enthusiasm.
Finishes too early thus losing product quality.
Fair

Partial regard of agreed upon time of completion of task(s). Works at steady pace but still does not finish on time or finishes too early where food can lose quality.
Good

Effectively meets agreed upon time of completion of task(s)
Follow Recipe Direction
320 pts

Poor

Did not follow recipe or proper sequence
Fair

Partially followed recipe and proper sequence
Good

Followed recipe and proper sequence
Teamwork
320 pts

Poor

Student lacks team organization or participation. Does not get along with others on team. Unwilling to work as a team or tries to take over the team. Student only works with prodding. Did not demonstrate a willingness to work. Treats other poorly. Never helps others.
Fair

Student demonstrates minimal teamwork. Cooperates but not happily. Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Treats others neither nicely nor poorly.
Sometimes helps others.
Good

Student works effectively and efficiently as a team member/player. Worked steadily throughout the lab and participated in all kitchen tasks. Treats all with respect and dignity. Always offering to help others.
Professionalism
320 pts

Poor

Student lacks in uniform, appearance/grooming. Is tardy for class or leaves early. Never volunteers for other duties Stands idle, hands in pocket, disregard for classmates.
Has to be told to put on hair restraint or remove ball caps. Student complains. Has poor attitude. Argues/challenges instructor. Does not listen. Never responds to chef with: "Yes Chef"
Fair

Student in worn or soiled uniform. Sometimes volunteers for other duties. Takes pride in work and profession. Sometimes complains. Sometimes has poor attitude. Sometimes argues/challenges instructor. Sometimes does not listen. Sometimes responds to chef with: "Yes Chef"
Good

Always positive. In clean, proper, full uniform. Always volunteers for other duties. Never stands idle, always busy. Confident and willing to go above and beyond. Never complains about anything. Always a positive attitude. Works with head down, eyes and ears open, mouth shut and responds: "Yes Chef" every time.
Product Quality
320 pts

Poor

Product is not sellable. Lacks in flavor, texture, color, presentation and consistency. Not plated properly. Lacks any garnish.
Not served at proper temperature. Plates/bowls not preheated or prechilled for service.
Fair

Product being sellable is questionable. Some issues with flavor, texture, color, presentation and consistency. Plating could be better. Improper garnish-lacks creativity.
Some items at proper temperature and some not.
Not all plates/bowl were prechilled or preheated for service.
Good

Product is sellable. Has good balance of flavor, texture, color, presentation and consistency. Plated and garnished properly. Very creative. All food items served at proper temperatures. All plates/bowls were prechilled and/or preheated.
Cleaning Duties
320 pts

Poor

Student does NOT do their fair share of cleaning. ie: dishes, floors, trash removal, tables, storage areas, etc.
Has to be prodded to clean. Walks around with hands in pocket, looking busy but not actually being busy. Complains about cleaning tasks.
Fair

Student occasionally pitches in with cleaning. Requires little to no prodding. Takes own initiative to clean. Does not complain about cleaning tasks. Does not put items away properly or dry.
Good

Always cleaning. Always self motivating for clean up and put away. Requires NO prodding whatsoever. Self starter. Never complains about cleaning, just does it. Helps others with cleaning tasks.




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