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iRubric: Chicken Fabrication Rubric
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Chicken Fabrication Rubric
Chicken Fabrication Rubric
General rubric utilized for weekly culinary arts cooking labs.
Rubric Code:
N22AC75
By
chefbleau
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
(none)
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Chicken Fabrication
Needs to Review
10 pts
Needs Improvement
15 pts
Meeting
20 pts
Mastery
25 pts
Uniform Safety & Sanitation
25 %
Needs to Review
Student did not wash hands or tie hair back.
Student did not rewash hands after each new task.
Needs Improvement
Student did not complete both requirements. Students washed hands minimally.
Meeting
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Mastery
Student demonstrated mastery of food-handling.
There was no cross-contamination with food and food was stored properly.
Preparation/Techniques
25 %
Needs to Review
Student did not have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Food did not complete task.
Needs Improvement
Student used some of the demonstrated techniques.
Student did not pay attention to demonstration details
Food qaulity was unservable.
Meeting
Student had good "mise en place." Student used the demonstrated techniques for food preparation
Mastery
Student had great "mise en place".
Student demonstrated finsihed food product exactly as per chef demonstration.
Professionalism
25 %
Needs to Review
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Needs Improvement
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Meeting
Student demonstrated a willingness to complete all tasks including clean up tasks. <BR>
Student worked steadily through the lab and participated in all kitchen tasks.
Mastery
Student mastered the professional attitude
Safety/Sanitation
25 %
Needs to Review
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.
Needs Improvement
Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Meeting
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Mastery
Student mastered all aspects of sanitation before, during, and after service
Subjects:
Vocational
(General)
Types:
Exam
Project
Assignment
(Other)
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