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iRubric: Culinary Practical rubric

iRubric: Culinary Practical rubric

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Culinary Practical 
Culinary Practical
Culinary Arts
Rubric Code: P227975
By avasalt
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Culinary Practical
  Poor

5 pts

Fair

15 pts

Good

30 pts

Sanitation

Poor

Did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc.
Fair

Did not complete both requirements: failed to wash hands or tie hair back.
Good

Did wash hands properly at the beginning and throughout the lab and did tie hair back.
Mise en Place

Poor

Did not gather items before beginning prep and cooking processes
Fair

Did gather ingredients and/or equipment, but forgot 2 or more items
Good

Gather food and/or equipment except for up to 1 item
Measurement Skills

Poor

Did not measure ingredients correctly and/or used the wrong equipment
Fair

Measured ingredients correctly on most items
Good

Measured all ingredients using proper equipment
Organizational Skills

Poor

Disorganized and did not make an action plan for their work.
Fair

Somewhat organized but still seemed scattered.
Good

Organized and planned everything he/she needed to accomplish.
Recipe Understanding

Poor

Did not read and execute recipe according to directions.
Fair

Attempted to read and execute recipe according to directions.
Good

Read and executed recipe according to directions.
Skill Practice

Poor

Did not practice demonstrated techniques for food preparation.
Fair

Used some of the demonstrated techniques. Did not pay attention to details.
Good

Used the demonstrated techniques for food preparation during lab
Student paid attention to details.
Time Management

Poor

Does not manage time well and does not complete recipe on time.
Fair

Manages time fairly well but still does not finish on time.
Good

Used time allotted very well and completed recipe on time.
Safety

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 and/or did not have skid resistant shoes
Fair

Tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Good

Demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Clean-Up

Poor

Left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab. Area was not swept or mopped.
Fair

Washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up. Area was not swept and/or mopped.
Good

Left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area. Area was swept and mopped.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up

Subjects:


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