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iRubric: Culinary Arts Kitchen Lab - Gumbo rubric

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Culinary Arts Kitchen Lab - Gumbo CULINARY ARTS Daily Assessment of Culinary Lab performance Rubric Code: CX86343 By mjgradowski Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Gumbo Ya-Ya Gumbo recipe requires a dark roux, body of gumbo viscosity of 5 = product coats the back of a spoon
	Beginning Lack of effort, improper behavior or use of equipment, wandered out of assigned group, did not do assigned kitchen duties 2.5 pts	Developing Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 5 pts	Accomplished Practiced teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, showed professionalism, good attitude 7.5 pts	Exemplary Showed leadership skills within group and class, attitude of professionalism, mastery of technique, time management and sanitation 10 pts
Mise en place Hats, hands, apron, time line, dress code	Beginning Student demonstrated poor preparation procedures, inadequate timeline, improper dress code, present but minimal participation	Developing Student demonstrated fair procedures but timeline was not thorough, work station disorganized	Accomplished Student demonstrated adequate procedures, timeline, work station organized	Exemplary Student demonstrated proper procedures, detailed timeline, organized, efficient and clean work station
Workflow Logical progression of tasks to produce final product, time management exemplified	Beginning Student was present but did not participate in the logical progression of tasks in a measurable way	Developing Student missed more than 2 ingredients	Accomplished Student	Exemplary Student was not missing any ingredients or steps
Craftsmanship Demonstrates the various techniques with a degree of precision	Beginning Student attempted but could not produce a roux, ingredients added out of sequence, resulting product unusable	Developing Student produced a roux and a gumbo with the help of the instructor	Accomplished Student produced an adequate roux, but not according to the recipe, product thickened but viscosity 3 out of 5	Exemplary Student demonstrated precision while producing a roux of proper color, sheen and aroma according to the recipe
Clean up Sanitation, food handling, labeling, storage	Beginning	Developing	Accomplished	Exemplary Workstation clean