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iRubric: Culinary Arts Food Production rubric

iRubric: Culinary Arts Food Production rubric

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Culinary Arts Food Production 
Culinary Arts Food Production
Rubric Code: H22W5C3
By Hogen3
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: Undergraduate

Powered by iRubric Hands on Kitchen Lab
  Poor

5 pts

Fair

10 pts

Good

15 pts

Superior

20 pts

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.<BR>
Attempted to follow safe food handling procedures.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Student followed safe food handling procedures.
Superior

Student mastered all aspects of sanitation before, during, and after service.<BR>
Student adhered to HACCP standards.
Safe Food Handling Environment

Poor

Student did not wash hands or tie hair back. <BR>
Student did not rewash hands after each new task.
Fair

Student did not complete both requirements. Students washed hands minimally.
Good

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Superior

Student demonstrated mastery of food-handling.<BR>
There was no cross-contamination with food and food was stored properly.
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. <BR>
Student worked steadily through the lab and participated in all kitchen tasks.
Superior

Student mastered the use of customer service and professional attitude.<BR>
Student demonstrated leadership by effectively delegating tasks to others.
Preparation/Techniques

Poor

The student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.<BR>
Food did not get prepared.
Fair

Student used some of the demonstrated techniques. <BR>
Student did not pay attention to demonstration or recipe details.<BR>
Food qaulity was unservable.
Good

The student had good "mise en place." Student used the demonstrated techniques for food preparation during lab.<BR>
Student paid attention to details to recipes and demonstrations.<BR>
Food tasted good.
Superior

The student had great "mise en place".<BR>
Student demonstrated finsihed food product exactly as per chef demonstration.<BR>
Food tasted excellent.
Food Quality/ Taste

Poor

food does meet quality standards and shows lack of preperation and following of recipe
Fair

student shows some degree of food quality and preperation
Good

Student show good preperation and food is of good quality and taste well
Superior

students shows a complete understanding fo the food and the food is of high quality and is prepared correctly.
Grading Scale
20-18 points = A<BR>
17-16 points = B<BR>
15-14 points = C<BR>
13-11 points = D<BR>
10-00 points = F






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