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iRubric: Pastry Arts Work Habits rubric

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Pastry Arts Work Habits Pastry Arts Work Habits General rubric utilized for weekly baking work habits Rubric Code: LX98A22 By Suzannedaly Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Kitchen Lab/Service
	Poor 10 pts	Fair 15 pts	Good 25 pts	Instructors Comments (N/A)
Safe Food Handling Environment	Poor Student did not wash hands. Student did not rewash hands after each new task. Gloves were never worn for ready to eat foods. Uniform was dirty and unsanitary, hat was worn when asked.	Fair Students washed hands, but not throughout the class. Gloves were worn but not changed. Uniform was somewhat clean and hat was worn.	Good Student did wash hands properly at the beginning and throughout the lab. Student wore gloves and changed them throughout the assignment. Uniform was clean and hat was worn.	Instructors Comments
Preparation/Techniques	Poor The student did not review recipe and have proper "mise en place" of food or equipment. Student did not practice demonstrated techniques for food preparation. Food quality was unservable.	Fair The student only completed mise en place for food or equipment. Student demonstrated some techniques. Student did not pay attention to recipe details. Student needs to work on being efficient in the kitchen. Food quality needs improvement.	Good The student had good "mise en place." Student used the demonstrated techniques for food preparation during lab. Student paid attention to details to recipes and demonstrations.Student showed efficiency during production. Food tasted and looked good.	Instructors Comments
Professionalism/Teamwork	Poor Student did not demonstrate a willingness to work. Student wondered away from bakeshop several times and had to be told to get back to work. Student has no time management skills	Fair Student worked but took too long to complete the task. Student needs to focus on time management. Student needs to work on leadership skills. Only helped cleaned when asked.	Good Student demonstrated a willingness to complete all tasks including clean up tasks and helped other students clean up without being asked. Student worked steadily through the lab and participated in all kitchen tasks. Student demonstrated good time management.	Instructors Comments
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 keep station clean	Fair Student tried to use equipment safely. Careless at times and did not always follow the rules. Attempted safe food handling procedures. Minimal cleaning	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures. All areas used by student were washed and sanitized	Instructors Comments