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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: R24X59X By chefmika35 Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: 9-12

Chicken Fabrication
	Poor 0 pts	Fair 15 pts	Good 20 pts	Superior 25 pts
Safety & Sanitation Hand-washing 10 %	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.
Chicken Break Down 25 %	Poor Missing 2 or more items 2 Chicken Breast 2 legs 2 thighs 2 wings To much meat left on the chicken	Fair Missing 1 or more items 2 Chicken Breast 2 legs 2 thighs 2 wings To much meat left on the chicken	Good Has All 2 Chicken Breast 2 legs 2 thighs 2 wings To much meat left on the chicken	Superior Has All 2 Chicken Breast 2 legs 2 thighs 2 wings no meat on the chicken
Preparation/Techniques 25 %	Poor 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.	Fair Student used some of the demonstrated techniques. Student did not pay attention to demonstration details Food qaulity was unservable.	Good Student had good "mise en place." Student used the demonstrated techniques for food preparation	Superior Student had great "mise en place". Student demonstrated finsihed food product exactly as per chef demonstration.
Safety/Sanitation 20 %	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
Time Management 20 % 10 Min allowed	Poor Student went over 15 min for Chicken Fabrication Work Station is not clean and sanitize	Fair Student went over 10 min for Chicken Fabrication Work Station is Clean and Sanitize	Good Student stayed under 10 for Chicken Fabrication Work Station is not clean and sanitize	Superior Student stayed under 10 min for Chicken Fabrication Work Station is Clean and Sanitize