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iRubric: ProStart Culinary Arts Kitchen Lab Rubric

iRubric: ProStart Culinary Arts Kitchen Lab Rubric

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ProStart Culinary Arts Kitchen Lab Rubric ProStart Culinary Arts Kitchen Lab Rubric MCMC Culinary Arts Kitchen Lab rubric utilized for weekly culinary arts Food Production Lab Rubric Code: S2W8ABA By fanionm Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12, Undergraduate

Food Production Lab
	Superior 30 pts	Good 25 pts	Fair 20 pts
Preparation/Techniques 25 pts	Superior Student demonstrated superior mise en place techniques during food production	Good Student demonstrated good mise en place techniques during food production	Fair Student demonstrated fair mise en place techniques during food production
Safe Food Handling Environment 25 pts	Superior *Student demonstrated superior safe food-handling during entire food production	Good *Student demonstrated good safe food-handling during entire food production	Fair *Student demonstrated fair safe food-handling during entire food production
Professionalism/Teamwork 20 pts	Superior Student demonstrated superior leadership and teamwork attitude during entire food production Student did not need be prompted to stay on task	Good Student demonstrated good leadership and teamwork attitude during entire food production Student needed to be prompted to stay on task	Fair Student demonstrated fair leadership and teamwork attitude during entire food production Student needed to be prompted to stay on task the entire food production
Safety/Sanitation 20 pts	Superior Student demonstrated all aspects of sanitation before, during, and after service. Student always adhered to HACCP standards.	Good Student demonstrated good aspects of sanitation before, during, and after service. Student mostly adhered to HACCP standards.	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. Student did not adhered to HACCP standards.
Dish room/Clean up 20 pts	Superior Student to the initiative to clean work station and other areas of kitchen and work in dish room without being asked by teammates or supervisor.	Good Student cleaned work station and worked in dish room when asked by teammates or supervisor.	Fair Student occasionally cleaned work station and rarely worked in the dish room when asked by teammates or supervisor.
Attitude/professionalism 15 pts	Superior Student demonstrated a positive attitude towards teammates, supervisors and work load.	Good Student demonstrated a semi positive attitude towards teammates, supervisors and work load.	Fair Student occasionally was not a positive team member and complained about the work load.
Meal creatvity 25 pts	Superior Created an Original Recipe Created A sauce Flavors work work well together Dessert Creative good Flavor using culinary techniques for preparation	Good Used existing recipe with modifications. Created a Sauce flavors work well together. Dessert somewhat creative little or no culinary techniques for preparation	Fair Direct copy of an already created recipe. No sauce created Dessert poor use of culinary techniques.

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