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iRubric: Personal Hygiene rubric
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Personal Hygiene
Personal hygiene rubrics for introduction to culinary arts
Rubric Code:
BXC6C2X
By
ssamaros
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Daily Personal Hygiene
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
Hand Washing
Poor
Student refused to wash hands when directed to do so.
Fair
Student failed to wash hands using the Five Steps for Proper Hand Washing even with cues or used hand antiseptics in place of hand washing.
Good
Student washed hands at appropriate times with reminders. Student was hands using the Five Steps for Proper Hand Washing with cues from instructor.
Excellent
Student independently washed hands at appropriate times without prompting. Student washed hands using the Five Steps for Proper Hand Washing without cues. Student used hand antiseptics in accordance with industry standards.
Hand Care
Poor
Student arrived to class with three or more of the following infractions:
fingernails had nail polish
fingernails were long
fingernails were false
did not use gloves appropriately on one occasion
wounds were not covered
Fair
Student arrived to class with two of the following infractions:
fingernails had nail polish
fingernails were long
fingernails were false
did not use gloves appropriately on one occasion
wounds were not covered
Good
Student arrived to class with one of the following infractions:
fingernails had nail polish
fingernails were long
fingernails were false
did not use gloves appropriately on one occasion
wounds were not covered
Excellent
Student arrived to class with fingernails that were short and clean. Student's finger nails were free of nail polish and false nails. Student used single use gloves appropriately and covered wounds properly.
Hair Restraints/Attire
Poor
Student arrived to class without closed toed shoes or the ability to restrain hair.
Fair
Student had to change into close toed shoes or tie hair back before going into the kitchen. Student removed apron before the end of class or did not remove apron when leaving the kitchen.
Good
Student arrived to class with hair tied back and with an additional hair restraint. Student wore an apron for the entire time and removed apron before leaving the kitchen. Student arrived in close toed shoes.
Excellent
Student arrived to class with hair tied back and with an additional hair restraint. Student wore an apron for the entire time and removed apron before leaving the kitchen.Student arrived with non-slip shoes and in a complete chef's uniform.
Eating/Drinking/Gum
Poor
Student arrived to class with gum and needed to be reminded to remove gum while in the kitchen. Student did not practiced proper tasting techniques while cooking. Student ate foods that were being prepared. Student used a uncovered drink container that was not stored underneath the work station while in the kitchen.
Fair
Student arrived to class with gum and needed to be reminded to remove gum while in the kitchen. Student did not practiced proper tasting techniques while cooking. Student did not eat foods that were being prepared. Student used a covered drink container that was stored underneath the work station while in the kitchen.
Good
Student arrived to class with gum and needed to be reminded to remove gum before entering the kitchen. Student practiced proper tasting techniques while cooking and did not eat food that was being prepared. Student used a covered drink container that was stored underneath the work station while in the kitchen.
Excellent
Student arrived to class not chewing gum or removed without being reminded. Student practice proper tasting techniques while cooking and did not eat food that was being prepared. Student used a covered drink container that was stored underneath the work station while in the kitchen.
Keywords:
Culinary, Personal Hygiene, Hand washing
Subjects:
Vocational
Types:
Assessment
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