iRubric: Rest Mgt Prostart 2 Restaurant day rubric

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Rest Mgt Prostart 2 Restaurant day rubric

General rubric utilized for weekly culinary arts cooking labs and test kitchens

Rubric Code: KXA3937

By mistylee01

Draft

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 9-12

Weekly kitchen Lab
	Poor 5 pts	Fair 5 pts	Good 5 pts
Safe Food Handling	Poor Student did not wash hands or tie hair back. Student did not rewash hands after each new task or change gloves. Student did not use gloves with uncooked products. Did not meet uniform requirements.	Fair Student did not complete both requirements. Students washed hands minimally. Shoes, apron, clothing not appropriate.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back. Shoes and uniform appropriate clean. Used gloves appropriately
Preparation and 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. Did not leave equipment clean, properly put away, used improperly. Product was poor	Fair The student only completed "mise en place" of either food or equipement<BR> Student used some of the demonstrated techniques. Did not pay attention to details. Equipment not used professionally. Product did not meet quality standards.	Good The group had good "mise en place". Student used the demonstrated techniques for food preparation during lab. Student paid attention to details Product met professional quality standards.
Cooperation	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Worked poorly with others, took over the cooking, did not share. Refused to do clean up, made others do cleanup	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Refused to participate fully in cleanup. Did not demonstrate appropriate teamwork.	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks. Masterfully worked with others.
Safety and 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. Hygiene needs attention.	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.

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