Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: Catalina Culinary Arts 4 Final Practical -Eggs Benedict rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
Catalina Culinary Arts 4 Final Practical -Eggs Benedict
Final Exam Class Evaluation Form
Rubric Code:
TX8634A
By
mjgradowski
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Culinary Arts Final - Lab Pratical
Below Average
10 pts
Average
15 pts
Excellent
20 pts
Safe Food Handling
Below Average
Student did not wash hands or put apron and hat on. Student did not rewash hands after each new task until instructed. No sanitation bucket.
Average
Student did not complete both requirements. Students washed hands minimally and had to be reminded to so as well as sanitation bucket.
Excellent
Student did wash hands properly at the beginning and throughout the lab, apron and hat on without being reminded. Station set up with sanitation bucket.
Preparation and Techniques
Below Average
The student did not review recipe or have proper mise en place of food or equipment. Student did not practice demonstrated techniques for food preparation. Recipe executed poorly, inferior product produced if any
Average
The student had partially completed mise en place.
Student used some of the demonstrated techniques. Attempted to perform erroneous tasks without asking for help. Recipe executed, result adequate
Excellent
Student had proper mise en place and used the demonstrated techniques for food preparation during lab.
Student executed recipe and produced a quality product successfully.
Professionalism
Below Average
Student only worked with prodding or just watched. Did not demonstrate task commitment, a desire to produce a quality product or work with others. Left kitchen without cleaning up .
Average
Student worked continually but often off-task. Left kitchen before all tasks were complete, including clean-up.
Excellent
Student demonstrated a willingness to complete all tasks including clean up. Worked steadily through the lab and participated in all kitchen tasks. Helped classmates who were behind
Safety and sanitation
Below Average
Did not follow safety rules. Did not use safe food handling techniques. Did not use equipment in a safe manner. Did not keep station clean or return product to proper storage.
Average
Student attempted to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures, maintain a clean station and put products away.
Excellent
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student worked clean and followed safe food handling and storage procedures.
Subjects:
Vocational
(General)
Types:
Project
Assignment
Assessment
(Other)
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Project rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n98
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.