- Username
- Password
forgot?

iRubric: Catalina Culinary Arts 4 Final Practical -Eggs Benedict rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Catalina Culinary Arts 4 Final Practical -Eggs Benedict Final Exam Class Evaluation Form Rubric Code: TX8634A By mjgradowski Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Culinary Arts Final - Lab Pratical
	Below Average 10 pts	Average 15 pts	Excellent 20 pts
Safe Food Handling	Below Average Student did not wash hands or put apron and hat on. Student did not rewash hands after each new task until instructed. No sanitation bucket.	Average Student did not complete both requirements. Students washed hands minimally and had to be reminded to so as well as sanitation bucket.	Excellent Student did wash hands properly at the beginning and throughout the lab, apron and hat on without being reminded. Station set up with sanitation bucket.
Preparation and Techniques	Below Average The student did not review recipe or have proper mise en place of food or equipment. Student did not practice demonstrated techniques for food preparation. Recipe executed poorly, inferior product produced if any	Average The student had partially completed mise en place. Student used some of the demonstrated techniques. Attempted to perform erroneous tasks without asking for help. Recipe executed, result adequate	Excellent Student had proper mise en place and used the demonstrated techniques for food preparation during lab. Student executed recipe and produced a quality product successfully.
Professionalism	Below Average Student only worked with prodding or just watched. Did not demonstrate task commitment, a desire to produce a quality product or work with others. Left kitchen without cleaning up .	Average Student worked continually but often off-task. Left kitchen before all tasks were complete, including clean-up.	Excellent Student demonstrated a willingness to complete all tasks including clean up. Worked steadily through the lab and participated in all kitchen tasks. Helped classmates who were behind
Safety and sanitation	Below Average Did not follow safety rules. Did not use safe food handling techniques. Did not use equipment in a safe manner. Did not keep station clean or return product to proper storage.	Average Student attempted to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures, maintain a clean station and put products away.	Excellent Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student worked clean and followed safe food handling and storage procedures.