iRubric: Clarkston Culinary Lab Rubric

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Clarkston Culinary Lab Rubric

Rubric for Ms C's Foods 1 Cooking Labs

General rubric utilized for cooking labs.

Rubric Code: FX58B67

By ChefJames

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 9-12

Kitchen Lab/Service
	Poor 10 pts	Fair 15 pts	Good 20 pts	Superior 25 pts
Sanitation and Pre-Prep	Poor Student did not wash hands or tie hair back. Continued to touch face, hair, or clothing rewash hands after each new task. Student did not follow other safety and sanitation rules.	Fair Student did not complete all requirements. Students washed hands minimally. Made quite a few infractions of sanitation rules	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back. Only made 1 or 2 infractions during the lab	Superior Student demonstrated mastery of sanitation and rules. There was no cross-contamination with food and there were no infractions during the lab.
Preparation/Techniques	Poor The group did not review recipe and have proper knowledge of ingredients, directions, or equipment. Students did not demonstrate correct techniques for food preparation. Food did not get prepared correctly. Food was not edible.	Fair (measuring, mixing, use of equipment, etc... Student demonstrated some of the correct techniques. (measuring, mixing, use of equipment, etc...) Student did not pay attention to recipe details. Food qaulity was edible but could have been much better.	Good Student had good knowledge of recipe. Student used demonstrated good techniques for food preparation during lab. Student paid attention to details of recipes and demonstrated good techniques. Food tasted good.	Superior The student was totally familiar with the recipe. Student demonstrated finsihed food product exactly as should have been prepared. Food tasted excellent.
Professionalism/Teamwork	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.	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Student worked steadily through the lab and participated in all kitchen tasks.	Superior Student mastered a professional attitude. Student demonstrated leadership by effectively delegating tasks to others when needed.
Safety/Sanitation	Poor Did not follow safety rules or use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation.	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 the lab. Student adhered to HACCP standards.
Grading Scale 91-100 =A 81-90 =B 71-80 =C 61-70 =D 60-0 = F

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