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iRubric: Kitchen Lab Rubric

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Kitchen Lab Rubric Kitchen Lab Rubric Rubric Code: K2267WC By mrssusieolson Ready to use Public Rubric Subject: Vocational Type: Handout Grade Levels: 6-8

Kitchen Lab/Service 16-15 points=A 14-13 points=B 12-11 points=C 10 points=D *<10 points=F
	Below Basic 4 pts	Basic 4 pts	Proficient 4 pts	Advanced 4 pts
Safe Food Handling 25 %	Below Basic Food was mishandled throughout lab. Cross-contamination was observed.	Basic Food was handled properly but did not follow FIFO protocol.	Proficient Food was handled properly, FIFO was demonstrated, and no evidence of cross-contamination was observed.	Advanced Student demonstrated mastery of receiving, storing, preparing, and cooling of food.
Preparation/Techniques 25 %	Below Basic Student did not review recipe and have proper "mise en place." Student did not demonstrate techniques for food preparation.	Basic The student had proper "mise en place" of food or equipment. Student used some culinary techniques.	Proficient The student had good "mise en place." Student demonstrated many techniques for food preparation during lab.	Advanced The student mastered "mise en place." Student demonstrated finsihed food product exactly as per chef demonstration.
Professionalism/Teamwork 25 %	Below Basic Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Basic 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 worked steadily through the lab and participated in all kitchen tasks.	Advanced Student mastered the use of customer service and professional attitude. Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation 25 %	Below Basic Did not follow safety rules. Did not use kitchen equipment in a safe manner. Did not sanitize station.	Basic Student used equipment safely and correctly with little help. Sanitized very little.	Proficient Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student sanitized station throughout lab.	Advanced Student mastered all aspects of safety and sanitation throughout lab.