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iRubric: Kitchen Safety Lab Assessment rubric

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Kitchen Safety Lab Assessment Culinary Arts Kitchen Lab Assessment Required tasks in a cooking lab. Individual student evaluation. Rubric Code: CC6753 By seeliger Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 6-8, Undergraduate

Food Technology Practical Assessmen
	Poor 1 pts	Good 3 pts	Excellent 4 pts
Hygiene	Poor Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.	Good Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.	Excellent Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Ingredient Collection	Poor Ingredients, insufficiently collected or not readily available when needed.	Good Ingredients partially collected had to interrupt procedure to get items that should have been available.	Excellent Ingredients either collected in advance or readily available when needed.
Equipment	Poor Insufficient equipment collected to complete all facets of the practical class	Good Most equipment collected to complete all facets of the practical class	Excellent All equipment collected to complete all facets of the practical class
Ingredient preparation	Poor Ingredients, insufficiently prepared or not readily available when needed.	Good Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed	Excellent Ingredients either collected in advance or readily available when needed.
Procedure	Poor Recipe or proper procedure was not followed.	Good Recipe or proper procedure was somewhat followed, and pan was not preheated to sufficient temperature before cooking.	Excellent Recipe or procedure was followed commendably. Pan was preheated to the correct temperature before cooking.
Finished Food Product	Poor Food product was inedible.	Good Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.	Excellent Correct preparation of food product resulted in appropriate taste, texture, appearance.
Safety	Poor Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.	Good Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules, handle not always in the safety zone, nor was the pan held or on the right burner.	Excellent Demonstrated safe and correct use of all kitchen equipment used for the lab. Handle of pan was placed in the safe zone and was held when turning food over.Pan was placed on another safe surface to cool down.