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iRubric: CULINARY ARTS rubric

iRubric: CULINARY ARTS rubric

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CULINARY ARTS 
CULINARY ARTS
Assessment of Culinary Lab performance and Student skill level
Rubric Code: Y2X823B
By ChefMicah
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Food Production Evaluation
  Poor

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

2 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

4 pts

Good

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

8 pts

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

10 pts

Preparation

Poor

Student demonstrated poor preparation procedures which resulted in poor quality product results due to distracted concentration
Fair

Student demonstrated fair preparation procedures but missed one or more of the steps due to distracted concentration
Good

Student demonstrated good preparation procedures and completed most steps successfully due to good concentration
Excellent

Student demonstrated excellent preparation procedures and completed all steps successfully due to full concentration
Cook and Service Techniques

Poor

Student demonstrate poor cooking methods and techniques and did not focus on task at hand.
(Left equipment on stove unattended, did not control heat, did not follow instructions.)
Fair

Student demonstrated fair cooking methods and techniques but lacked professionalism in completing all instructions successfully within the time schedule
Good

Student demonstrated fair cooking methods and techniques. Student lacked professionalism in completing all instructions successfully within the time schedule
Excellent

Student demonstrated excellent cooking and/or service technique, showed professionalism, completed all instructions successfully, and finished within the time schedule.
Time management & Pre-preparation

Poor

Student completed few of the necessary preparation techniques such as hand washing, tying hair back, hat, coat, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Fair

Student completed some of the necessary preparation techniques such as hand washing, tying hair back, hat & coat, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Good

Student completed most of the necessary preparation techniques such as hand washing, tying hair back, hats & coats, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Excellent

Student completed all the necessary preparation techniques such as hand washing, tying hair back, hat & coat, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Safety & Sanitation

Poor

Students demonstrated poor safety and sanitation practices such as not using equipment in the appropriate manner, hand washing, and sanitizing.
Fair

Student demonstrated fair safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.
Good

Student demonstrated good safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.
Excellent

Student demonstrated excellent safety and sanitation practices such as using equipment in the appropriate manner, hand washing, and sanitizing.



Keywords:
  • MCMC CULINARY ARTS FOOD PRODUCTION LAB

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