Skip to main content
iRubric: Culinary Arts Kitchen Lab Assessment rubric

iRubric: Culinary Arts Kitchen Lab Assessment rubric

find rubric

edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
Culinary Arts Kitchen Lab Assessment 
Culinary Arts Kitchen Lab Assessment
Required tasks in a cooking lab. Individual student evaluation.
Rubric Code: BXB6WBX
By ckilker27
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12, Undergraduate

Powered by iRubric Food Technology Practical Assessmen
  Poor

1 pts

Good

3 pts

Excellent

5 pts

Recipe Review

Poor

Student did not pay attention while recipe was previewed as a class.
Good

Student paid sporadic attention to the recipe preview.
Excellent

Student attended to the entire recipe preview.
Hygiene

Poor

Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.
Good

Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Excellent

Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Ingredient Collection

Poor

Ingredients, insufficiently collected or not readily available when needed.
Good

Ingredients partially collected had to interrupt procedure to get items that should have been available.
Excellent

Ingredients either collected in advance or readily available when needed.
Equipment

Poor

Insufficient equipment collected to complete all facets of the practical class
Good

Most equipment collected to complete all facets of the practical class
Excellent

All equipment collected to complete all facets of the practical class
Ingredient preparation

Poor

Ingredients, insufficiently prepared or not readily available when needed.
Good

Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed
Excellent

Ingredients either collected in advance or readily available when needed.
Procedure

Poor

Recipe or proper procedure was not followed.
Good

Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Excellent

Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Time Management

Poor

Preparation, cooking and clean-up were not completed in a timely manner.
Good

Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Excellent

Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Cooperation

Poor

Student only worked with constant supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Good

Student needed some supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Excellent

Student willing to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Finished Food Product

Poor

Food product was inedible.
Good

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Excellent

Correct preparation of food product resulted in appropriate taste, texture, appearance.
Safety

Poor

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Good

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Excellent

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up

Poor

Dishes, utensils, equipment left unwashed; tables/floors not cleaned well; used towels and cleaning buckets left lying around. Equipment not put away.
Good

Dishes, utensils washed; but equipment/tables unwashed. Laundry and cleaning buckets may or may not be picked up. Some equipment not put away.
Excellent

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Tables/ floors cleaned and swept. Laundry and cleaning buckets taken care of properly. Cleaning assignments finished.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up.



Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
Test run

Test run

Test this rubric or perform an ad-hoc assessment.
Grade

Grade

Build a gradebook to assess students.
Collaborate

Collaborate

Apply this rubric to any object and invite others to assess.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.


Copyright © 2024 Reazon Systems, Inc.  All rights reserved.
n98