iRubric: Culinary Arts Kitchen Lab Rubric

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Culinary Arts Kitchen Lab Rubric

PHS Culinary Arts 8275-8276-8279 Kitchen Lab rubric utilized for weekly culinary arts cooking labs.

Rubric Code: WX68B96

By Kaileerh

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 9-12

Kitchen Lab/Service
	Poor 0 pts	Fair 1 pts	Good 2 pts	Superior 3 pts
Safe Food Handling Environment 3 pts	Poor Student did not wash hands. Student was not in complete uniform (hair up, apron, closed toe shoes)	Fair Students washed hands minimally and are wearing part of their lab uniform.	Good Student did wash hands properly at the beginning and throughout the lab. The student had hair tied back,with apron and closed toe shoes.	Superior Student demonstrated mastery of food-handling. There was no cross-contamination with food and food was stored properly.
Preparation/Techniques 3 pts	Poor The student did not review recipe and have each group members jobs assigned. Food did not get prepared.Proper techniques were not demonstrated.	Fair The student only completed either the recipe review or the the creation of member jobs. Student used some of the demonstrated techniques. Student did not pay attention recipe details.	Good The student was prepared for their job and the recipe. Student used the correct techniques for food preparation during lab. Student paid attention to details to recipes and demonstrations.	Superior The student had great preparation with recipe notes and where materials would be located. Student demonstrated finished food product. Food tasted excellent.
Professionalism/Teamwork 3 pts	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Student worked steadily through the lab and participated in all kitchen tasks.	Superior Student mastered the use of customer service and professional attitude. Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation 3 pts	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.	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.
Grading Scale 11-12 points = A<BR> 10 points = B<BR> 9 points = C<BR> 8 points = D<BR> 7 points = F