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iRubric: Culinary rubric
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Culinary
Culinary
Culinary SLE Rubric
Rubric Code:
K2WBCWW
By
Millerskj17
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
6-8
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Lab Work
Poor
16 pts
Fair
19 pts
Good
22 pts
Superior
25 pts
Safe Food Handling Environment
Poor
Students did not wash hands or tie hair back.
Fair
Students did not put on apron or tie hair back. Students washed hands minimally.
Good
Students washed hands properly at the beginning and throughout the lab, wore aprons properly & tied hair back.
Superior
Students demonstrated mastery of food-handling. There was no cross-contamination with food and food was stored properly.
Preparation/Techniques
Poor
The group did not review recipe for preparations or equipment. Students did not practice proper techniques for food preparation.
Food did not get prepared.
Fair
The group reviewed recipe minimally for preparations & equipment. Students used some of the proper techniques.
Students did not pay attention to recipe details. Food quality was unservable.
Good
The group was pretty well prepared. Students used proper techniques for food preparation during lab. Students paid attention to recipe details. Food tasted good.
Superior
The group was very well prepared with recipe notes.
Students demonstrated finished food product exactly as per instructions. Food tasted excellent.
Professionalism/Teamwork
Poor
Students only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair
Students worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good
Students demonstrated a willingness to complete all tasks including clean up tasks.
Students worked steadily through the lab and participated in all kitchen tasks.
Superior
Students went above and beyond in their professional attitude.
Students demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation
Poor
Students did not follow safety rules or use safe food handling techniques. Students did not use kitchen equipment in a safe manner or clean up during preparation to prevent accidents.
Fair
Students tried to use equipment safely and correctly. Careless at times and did not always follow the rules. They attempted to follow safe food handling procedures.
Good
Students demonstrated safe and correct use of all kitchen equipment used for the lab.
Students followed safe food handling procedures.
Superior
Students mastered all aspects of sanitation before, during, and after preparation.
Subjects:
Vocational
(General)
Types:
Project
Assignment
Assessment
(Other)
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