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iRubric: Culinary Arts Lab Rubric

iRubric: Culinary Arts Lab Rubric

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Culinary Arts Lab Rubric 
Culinary Arts Lab Rubric
Rubric Code: N23499B
By witchqueen
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: (none)

Powered by iRubric Culinary Lab Procedures
100 %
  Unacceptable

50 pts

Poor

65 pts

Good

80 pts

Perfect

100 pts

Organization
15 %

Unacceptable

Worth 5 pts -
Student is not organized. Does not gather all ingredients & utensils before starting. Does too many trips to the pantry/walk-in. Can't complete jobs & duties.
Poor

Worth 10 pts -
Student is not poorly organized. Does not always gather ingredients & utensils before starting. Does many trips to the pantry/walk-in. Does not follow instructions and has difficulties completing jobs & duties.
Good

Worth 12 pts -
Student is somewhat organized. Gather most ingredients & utensils before starting. Does only a few trips to the pantry/walk-in. Follows most instructions and can complete jobs & duties most of the time.
Perfect

Worth 15 pts -
Student is very organized. Gather all ingredients & utensils before starting. Does only 1 or 2 trips to the pantry/walk-in. Follows instructions and can complete jobs & duties.
Time Management
15 %

Unacceptable

Worth 5 pt - Preparation, cooking and clean-up were not completed in the time allowed. Student needed five minutes or more to finish, and needed late passes for class.
Poor

Worth 10 pts -
Preparation, cooking and clean-up were not completed in the time allowed, but some time management skills are present.
Good

Worth 12 pts - Preparation, cooking and clean-up were not completed in the time allowed, but student only needed a few extra minutes.
Perfect

Worth 15 pts -
Student completed preparation, cooking and clean-up in the time allowed.
Personal responsibility
15 %

Unacceptable

Worth 5 pts -
Student shows poor or no personal responsibility. Student is not proactive and only works with constant adult encouragement. No or little work ethics.
Poor

Worth 10 pts -
Student shows little personal responsibility. Student is rarely proactive and sometimes has to be reminded of his/her duties. Fair work ethics.
Good

Worth 12 pts -
Student shows some personal responsibility but needs improvement. Student is not always proactive and has to be reminded of his/her duties. Good work ethics.
Perfect

Worth 15 pts -
Student shows exceptional personal responsibility. Student is proactive, make things happen and is always looking for the next job to be done. Excellent work ethics.
Safety and Sanitation
15 %

Unacceptable

Worth 5 pts -
Does not follow safety rules. Hair is not restrained. Uniform is incomplete. Proper hand washing procedures were not followed.
Poor

Worth 10 pts -
Does not use equipment safely and correctly. Careless and does not often follow the rules. Uniform is incomplete.
No or little safe food handling procedures. Hair is restrained.
Good

Worth 12 pts -
Tries to use equipment safely and correctly. Careless at times and does not always follow the rules. Uniform is complete but lacks perfection.
Attempts to follow safe food handling procedures. Hair is restrained.
Perfect

Worth 15 pts -
Student demonstrates safe and correct use of all kitchen equipment used for the lab. Uniform is complete and clean.
Follows safe food handling procedures. Properly washes hands and hair is restrained.
Clean-Up
25 %

Unacceptable

Worth 5 points -
Student leaves unwashed items in the sinks or dishwashing area, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab. Student does not fulfill his/her duties.
Poor

Worth 10 pts -
Student does not assist with cleaning as he/she goes & team must ask for help. Some areas need attention.
Does not take his/her duties seriously.
Good

Worth 20 points -
Student cleans only the dishes he/she used. Some areas are not perfect.
Does not always take his/her duties seriously.
Perfect

Worth 25 points -
Student cleans as he/she goes & leaves the kitchen clean. Student helped others with cleaning. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. ALL laundry is gathered up and put in the basket. Takes his/her duties seriously.
Cooking
15 %

Unacceptable

Worth 5 points -
Student did not demonstrate proper cooking techniques, showed little or no professionalism and produced poor results.
Poor

Worth 10 pts -
Student demonstrated some cooking techniques, showed little professionalism and produced barely acceptable results.
Good

Worth 12 points -
Student demonstrated some good cooking techniques, showed some professionalism and produced acceptable results.
Perfect

Worth 15 points -
Student demonstrated proper cooking technique, showed professionalism and produced great results.



Keywords:
  • preparation, cooperation, skill practice, safety, clean up



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