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iRubric: Safety and Sanitation Principals rubric

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Safety and Sanitation Principals 
General food safety & skills rubric
Rubric Code: SX3C274
Draft
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

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  Exemplary (4)

20 pts

Competent (3)

15 pts

Needs Improvement (2)

10 pts

Unacceptable (1)

5 pts

Food Safety

Exemplary (4)

Student always performs safe food safety procedure during food production:
Competent (3)

Student mostly performs safe food safety procedure during food production:
Needs Improvement (2)

Student on occasion performs safe food safety procedure during food production:
Unacceptable (1)

Student does not perform safe food safety procedure without being told.
Cooperation

Exemplary (4)

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Competent (3)

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Needs Improvement (2)

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Unacceptable (1)

Student did not participate.
Skill Practice

Exemplary (4)

Student used the demonstrated techniques for food preparation during lab.<BR>
Student paid attention to details.
Competent (3)

Student used some of the demonstrated techniques. Did not pay attention to details.
Needs Improvement (2)

Student did not practice demonstrated techniques for food preparation.
Unacceptable (1)

Student unable to demonstrate techniques for food preparation
Safety

Exemplary (4)

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Competent (3)

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.
Needs Improvement (2)

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.
Unacceptable (1)

Unless told to do so student 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.
Clean-Up

Exemplary (4)

Student 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. Floor swept.
Competent (3)

Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up. Floor swept.
Needs Improvement (2)

The student left some unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.Floor not swept.
Unacceptable (1)

The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab. Floor not swept



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

Subjects:






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