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iRubric: CULINARY ARTS KITCHEN LAB EVALUATION rubric

iRubric: CULINARY ARTS KITCHEN LAB EVALUATION rubric

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CULINARY ARTS KITCHEN LAB EVALUATION 
CULINARY ARTS KITCHEN LAB EVALUATION
Assessment of lab performance and skill level
Rubric Code: VXX98W7
By Jlangemann
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 9-12

Powered by iRubric Kitchen Lab Evaluation
100 % Performance requirements for individual lab participation
  Poor

Lack of effort, or use of equipment, wandered out of assigned group, or didn't do assigned kitchen tasks

2 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

5 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

10 pts

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

15 pts

POINTS

(N/A)

Preparation for kitchen lab

Mise en place of food ingredients and equipment
Poor

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step
Fair

Student completed most of preparation steps but missed one or more of the procedures. Did not participate in all the preparation steps or wandered out of group during the process.
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in preparation procedures and completed all steps successfully.
POINTS
Time Management

Poor

Preparation, cooking and clean-up were not completed in the time allowed. Student needed five minutes or more to finish.
Fair

Preparation, cooking and clean-up were not completed in the time allowed, but some time management skills are present.
Good

Preparation, cooking and clean-up were not completed in the time allowed, but student only needed a few extra minutes.
Excellent

Student completed preparation, cooking and clean-up in the time allowed.
POINTS
Cooking

Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.
Poor

Student did not focus on task at hand, left equipment on stove unattended, did not follow instructions of teacher.
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
POINTS
Safety & Sanitation

Poor

Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, secure hair or assisting in final clean-up
Fair

Student only demonstrated some safety and sanitation practices.
Good

Student demonstrated proper safety and sanitation practices most of the time.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
POINTS
Professionalism & Attitude

Poor

Lots of goofing off, name calling, distracting, horseplay.
Fair

Some of goofing off, name calling, distracting, horseplay.
Good

Good mood, but some goofing around. Needs a reminder to stay on task.
Excellent

Excellent attitude. Stays on task without reminders. Professional.
POINTS
Plating

Poor

None
Fair

Put everything on a plate without much thought.
Good

Attractive, but could be improved
Excellent

Very attractive and appealing
POINTS




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