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iRubric: Kitchen Safety Sanitation TEST rubric

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Kitchen Safety Sanitation TEST Kitchen Safety Sanitation General rubric utilized for weekly Hospitality cooking labs. Rubric Code: H2327AW By ChefRDA Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Kitchen Lab/Service
	Fair 1 pts	Good 3 pts	Proficient 5 pts
Safe Food Handling Environment	Fair Student did not wash hands or tie hair back. Student did not rewash hands after each new task. Student did not use gloves or clean apron.	Good Student did not complete both requirements. Students washed hands minimally. Student forgot gloves or apron.	Proficient Student did wash hands properly at the beginning and throughout the lab and did tie hair back. Student used gloves and clean apron.
Preparation/Techniques	Fair Students did not practice demonstrated techniques for food preparation.	Good Student used some of the demonstrated techniques. Student did not pay attention to demonstration or recipe details.	Proficient Student used the demonstrated techniques for food preparation during lab. Student paid attention to details to recipes and demonstrations.
Professionalism/Teamwork	Fair Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Good Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Proficient Student demonstrated a willingness to complete all tasks including clean up tasks. Student Treated peers and teacher with respect.
Safety/Sanitation	Fair Did not follow safety rules. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.	Good Student tried to use equipment safely and correctly. Student did not complete clean-up.	Proficient Student demonstrated safe and correct use of all kitchen equipment used for the lab. Lab was cleaned during and after project.
Grading Scale 20-18 points = A 17-15 points = B 14-13 points = C 12-11 points = D 10-00 points = F