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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: G2WA7X9 By ChefMonts Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: 9-12

Practical Exam
	Poor 1 (N/A)	Fair 5 (N/A)	Good 10 (N/A)	Superior 15 (N/A)
Preparation	Poor The student did not have proper "mise en place" of food or equipment.	Fair The student only completed "mise en place" of either food or equipment.	Good The student had good "mise en place."	Superior The student had excellent "mise en place".
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.
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 preparation.
Time Management	Poor Preparation, cooking, and clean-up were not completed in a timely manner. Food was not delivered on time and was not hot.	Fair Preparation, cooking, and clean-up were completed in a somewhat timely manner. Food was not delivered on time but was hot.	Good Preparation, and cooking were done in a timely manner. Food was delivered on time but was not hot.	Superior Preparation, cooking, and clean-up were completed in a timely manner. Students delivered the dish on time and the food was hot.
Finished Food Product	Poor Food was inedible.	Fair Food product was overcooked or over seasoned.	Good Food product was edible but lacked flavor; or errors were mad during the cooking process.	Superior Food product was prepared correctly, resulting in appropriate taste, texture, and appearance.