iRubric: CULINARY ARTS rubric

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CULINARY ARTS

PROSTART RUBRIC @MCMC CULINARY ARTS

Assessment of Culinary Lab performance and Student skill level

Rubric Code: VX4X9WB

By knelsonchef

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Food Production Evaluation
	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 2 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 4 pts	Good Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques 8 pts	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 10 pts
Preparation	Poor Student demonstrated poor preparation procedures which resulted in poor quality product results due to distracted concentration	Fair Student demonstrated fair preparation procedures but missed one or more of the steps due to distracted concentration	Good Student demonstrated good preparation procedures and completed most steps successfully due to good concentration	Excellent Student demonstrated excellent preparation procedures and completed all steps successfully due to full concentration
Cook and Service Techniques	Poor Student demonstrate poor cooking methods and techniques and did not focus on task at hand. (Left equipment on stove unattended, did not control heat, did not follow instructions.)	Fair Student demonstrated fair cooking methods and techniques but lacked professionalism in completing all instructions successfully within the time schedule	Good Student demonstrated fair cooking methods and techniques. Student lacked professionalism in completing all instructions successfully within the time schedule	Excellent Student demonstrated excellent cooking and/or service technique, showed professionalism, completed all instructions successfully, and finished within the time schedule.
Time management & Pre-preparation	Poor Student completed few of the necessary preparation techniques such as hand washing, tying hair back, hat, coat, reading recipe, getting out equipment and ingredients, and sanitizing the lab.	Fair Student completed some of the necessary preparation techniques such as hand washing, tying hair back, hat & coat, reading recipe, getting out equipment and ingredients, and sanitizing the lab.	Good Student completed most of the necessary preparation techniques such as hand washing, tying hair back, hats & coats, reading recipe, getting out equipment and ingredients, and sanitizing the lab.	Excellent Student completed all the necessary preparation techniques such as hand washing, tying hair back, hat & coat, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Safety & Sanitation	Poor Students demonstrated poor safety and sanitation practices such as not using equipment in the appropriate manner, hand washing, and sanitizing.	Fair Student demonstrated fair safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.	Good Student demonstrated good safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.	Excellent Student demonstrated excellent safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.

Keywords:

MCMC CULINARY ARTS FOOD PRODUCTION LAB

Subjects:

Vocational

Types:

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