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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

  Derived from rubric: Kitchen Lab Rubric
built by pnyberg

Rubric Code: K48A43
General rubric utilized for weekly culinary arts cooking labs.
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Keywords: (None)
Categories: Subjects: Vocational   (General)  
Types: Project   Assignment   (Other)  
Grade Levels:


Powered by iRubric Kitchen Lab/Service
  Poor
10 pts
Fair
15 pts
Good
20 pts
Superior
25 pts
Safe Food Handling Environment
25 %
Poor

Student did not wash hands or tie hair back.
Student did not rewash hands after each new task.
Fair

Student did not complete both requirements. Students washed hands minimally.
Good

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Superior

Student demonstrated mastery of food-handling.
There was no cross-contamination with food and food was stored properly.
Preparation/Techniques
25 %
Poor

The group did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Food did not get prepared.
Fair

The group only completed "mise en place" of either food or equipement.
Student used some of the demonstrated techniques.
Student did not pay attention to demonstration or recipe details.
Food qaulity was unservable.
Good

The group had good "mise en place." Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details to recipes and demonstrations.
Food tasted good.
Superior

The group had great "mise en place" with recipe notes.
Student demonstrated finsihed food product exactly as per chef demonstration.
Food tasted excellent.
Professionalism/Teamwork
25 %
Poor

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good

Student demonstrated a willingness to complete all tasks including clean up tasks.
Student worked steadily through the lab and participated in all kitchen tasks.
Superior

Student mastered the use of customer service and professional attitude.
Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation
25 %
Poor

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Superior

Student mastered all aspects of sanitation before, during, and after service.
Student adhered to HACCP standards.
Grading Scale
20-18 points = A
17-15 points = B
14-13 points = C
12-11 points = D
10-00 points = F



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