iRubric: RTC-ProStart Kitchen Lab Rubric

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RTC-ProStart Kitchen Lab Rubric

ProStart Culinary Arts Kitchen Lab Rubric

General rubric utilized for weekly culinary arts cooking labs.

Rubric Code: R238993

By ChefMonts

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 9-12

Kitchen Lab/Service
	Poor 10 pts	Fair 15 pts	Good 20 pts	Superior 25 pts
Safe Food Handling Environment 25 %	Poor Student did not wash hands or tie hair back. Student did not rewash hands after each new task.	Fair Student did not complete both requirements. Students washed hands minimally.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.	Superior Student demonstrated mastery of food-handling. There was no cross-contamination with food and food was stored properly.
Preparation/Techniques 25 %	Poor The group did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation. Food did not get prepared.	Fair The group only completed "mise en place" of either food or equipement. Student used some of the demonstrated techniques. Student did not pay attention to demonstration or recipe details. Food qaulity was unservable.	Good The group had good "mise en place." Student used the demonstrated techniques for food preparation during lab. Student paid attention to details to recipes and demonstrations. Food tasted good.	Superior The group had great "mise en place" with recipe notes. Student demonstrated finsihed food product exactly as per chef demonstration. Food tasted excellent.
Professionalism/Teamwork 25 %	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Student worked steadily through the lab and participated in all kitchen tasks.	Superior Student mastered the use of customer service and professional attitude. Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation 25 %	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.	Fair 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.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.	Superior Student mastered all aspects of sanitation before, during, and after service. Student adhered to HACCP standards.
Grading Scale 20-18 points = A 17-15 points = B 14-13 points = C 12-11 points = D 10-00 points = F

Keywords:

ProStart; Lab; Kitchen

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