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iRubric: ProStart Culinary Arts Kitchen Lab Rubric

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ProStart Culinary Arts Kitchen Lab Rubric ProStart Culinary Arts Kitchen Lab Rubric Kitchen Lab rubric utilized for weekly culinary arts cooking labs. Rubric Code: KXWA675 By softballmarla Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Kitchen Lab/Service
	Poor 10 pts	Fair 15 pts	Good 20 pts	Superior 25 pts
Safe Food Handling Environment	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	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 equipment. Student used some of the demonstrated techniques. Student did not pay attention to demonstration or recipe details. Food quality 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 in recipes and from demonstrations. Food tasted good. No presentation.	Superior The group had great "mise en place" with recipe notes. Student completed recipe according to instruction. Food tasted very good and was presented attractively.
Professionalism/Teamwork	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 completed.	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 maintained a professional demeanor. Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation	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