iRubric: Cooking Lab rubric

Students are not prepared. The student team has not completed an outline, or a mind map for the lab and their lack of organization is evident from the very beginning. Students lack a mental picture, they have no sense of direction, and no personal understanding of what success looks like.

The students have completed a mind map or a basic outline. No other worker understanding has been attained, and it is obvious the students are approaching the lab without an understanding of the basic culinary principles utilized.

The team has completed a mind map or a detailed outline and understands the progression in the sequence of steps. They are lacking mise en place and are haphazard in their stations set up. Their work area extends beyond the defined boundaries and has been told to clean their station more than once. The students have not responded to the need for a sense of urgency and aren’t able to complete their tasks on time.

The students have completed a detailed mind map or outline they understand the progression and the sequence of steps, their mise in place is correct and they have efficiently utilized equipment and consolidated steps to complete the assignment ahead of time and clean their station.

No final product; the lab was terminated by the chef.

The final product reflects poor preparation, substandard mise en place, and a poor attitude. The students have produced something that is a poor representation of the product desired.

The students have produced a final product that is acceptable. It fulfills all of the expectations and rises to the definition of what was to be produced. The quality range can be from acceptable to quite good; however, it lacks a personal touch and finishing details have been ignored.

For this team, the quality of the final product is obvious. They have embraced the challenge of assembling a sequence of small steps done correctly to produce a product that surpasses expectations.