- Username
- Password
forgot?

iRubric: Chicken Fabrication Rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
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)

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