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iRubric: Safety and Sanitation Principals rubric
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Safety and Sanitation Principals
Mise en Place Rubric
General food safety & skills rubric
Rubric Code:
YXWA3XW
By
Rob2316
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Safety and Sanitation Principals
60 %
Poor
3 pts
Fair
5 pts
Good
10 pts
Preparation
5 %
Poor
Student did not wash hands or tie hair back. <BR>
Student did not rewash hands after touching hair, face, etc.
Fair
Student did not complete both requirements: failed to wash hands or tie hair back.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Cooperation
15 %
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. Worked steadily through the lab and participated in all kitchen tasks.
Skill Practice
15 %
Poor
Student did not practice demonstrated techniques for food preparation.
Fair
Student used some of the demonstrated techniques. Did not pay attention to details.
Good
Student used the demonstrated techniques for food preparation during lab.<BR>
Student paid attention to details.
Safety
15 %
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.<BR>
Attempted to follow safe food handling procedures.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Student followed safe food handling procedures.
Clean-Up
50 %
Poor
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.
Fair
Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.
Good
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.
Keywords:
cooking, life skills, preparation, cooperation, skill practice, safety, clean up
Subjects:
Vocational
Types:
Project
Assignment
Assessment
(Other)
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