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iRubric: Culinary Arts Lab Rubric
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Culinary Arts Lab Rubric
Daily lab grade for all labs where applicable
Rubric Code:
EA2465
By
JZeisler
Draft
Public Rubric
Subject:
(General)
Type:
Class note
Grade Levels:
Undergraduate
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Culinary Arts Daily Lab grade
Poor
0 pts
Fair
14 pts
Good
20 pts
Uniform & Appearance
320 pts
Poor
non-professional appearance, attire and/or grooming. Part or all of uniform not correct, ie: shoes, hat, neckerchief, etc.
Fair
Neat appearance, attire and grooming, but lacks polish. Uniform soiled or worn.
Good
Professional Appearance, attire and grooming. Nothing missing, worn or soiled. Uniform complete.
Sanitation
320 pts
Poor
Student did not wash hands or restrain hair properly. Student did not re wash hands after each new task. Unsanitary situation creates unsafe situation
Fair
Student did not, either wash hands properly or restrain hair properly. Student washed hands minimally. Shows minimal safety concerns during preparation.
Good
Student washed hands properly at the beginning and throughout the lab and did properly restrain hair. Follows all sanitation practices.
Safety
320 pts
Poor
Disregard of safety creating unsafe situation. 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
Shows minimal safety concerns during preparation. Student tried to use equipment safely and correctly. Careless at times and did not to 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 lav. Student followed safe food handling procedures. Follows all safety practices.
Preparation
320 pts
Poor
Student did not review recipe and have proper "mise en place" of food or equipment. Student did not practice demonstrated techniques for food preparation. Food items, ingredients, not held/handled to maintain proper temperature.
Needs good deal of supervision to complete task(s)
Fair
The student only completed "mise en place" or either food or equipment. Student used some of the demonstrated techniques. Did not pay attention to details. Some food items/ingredients not held/handled to maintain proper temperature. Requires some supervision to complete task(s)
Good
The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. Student paid attention to details. All food items/ingredients held/handled to maintain proper food temperatures.
Needs little to no supervision to complete task(s)
Equipment, Tools and Techniques
320 pts
Poor
Selection and usage of tools/equipment lacks understanding and demonstration of skills.
Fair
Selection and usage of tools/equipment occasionally lacks safe and appropriate industry techniques.
Good
Selects and uses all tools/equipment correctly and safely.
Time Management Plan
320 pts
Poor
Disregard of agreed upon time of completion of task(s). Does not finish on time. Works slowly, lazily with no enthusiasm.
Finishes too early thus losing product quality.
Fair
Partial regard of agreed upon time of completion of task(s). Works at steady pace but still does not finish on time or finishes too early where food can lose quality.
Good
Effectively meets agreed upon time of completion of task(s)
Follow Recipe Direction
320 pts
Poor
Did not follow recipe or proper sequence
Fair
Partially followed recipe and proper sequence
Good
Followed recipe and proper sequence
Teamwork
320 pts
Poor
Student lacks team organization or participation. Does not get along with others on team. Unwilling to work as a team or tries to take over the team. Student only works with prodding. Did not demonstrate a willingness to work. Treats other poorly. Never helps others.
Fair
Student demonstrates minimal teamwork. Cooperates but not happily. Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Treats others neither nicely nor poorly.
Sometimes helps others.
Good
Student works effectively and efficiently as a team member/player. Worked steadily throughout the lab and participated in all kitchen tasks. Treats all with respect and dignity. Always offering to help others.
Professionalism
320 pts
Poor
Student lacks in uniform, appearance/grooming. Is tardy for class or leaves early. Never volunteers for other duties Stands idle, hands in pocket, disregard for classmates.
Has to be told to put on hair restraint or remove ball caps. Student complains. Has poor attitude. Argues/challenges instructor. Does not listen. Never responds to chef with: "Yes Chef"
Fair
Student in worn or soiled uniform. Sometimes volunteers for other duties. Takes pride in work and profession. Sometimes complains. Sometimes has poor attitude. Sometimes argues/challenges instructor. Sometimes does not listen. Sometimes responds to chef with: "Yes Chef"
Good
Always positive. In clean, proper, full uniform. Always volunteers for other duties. Never stands idle, always busy. Confident and willing to go above and beyond. Never complains about anything. Always a positive attitude. Works with head down, eyes and ears open, mouth shut and responds: "Yes Chef" every time.
Product Quality
320 pts
Poor
Product is not sellable. Lacks in flavor, texture, color, presentation and consistency. Not plated properly. Lacks any garnish.
Not served at proper temperature. Plates/bowls not preheated or prechilled for service.
Fair
Product being sellable is questionable. Some issues with flavor, texture, color, presentation and consistency. Plating could be better. Improper garnish-lacks creativity.
Some items at proper temperature and some not.
Not all plates/bowl were prechilled or preheated for service.
Good
Product is sellable. Has good balance of flavor, texture, color, presentation and consistency. Plated and garnished properly. Very creative. All food items served at proper temperatures. All plates/bowls were prechilled and/or preheated.
Cleaning Duties
320 pts
Poor
Student does NOT do their fair share of cleaning. ie: dishes, floors, trash removal, tables, storage areas, etc.
Has to be prodded to clean. Walks around with hands in pocket, looking busy but not actually being busy. Complains about cleaning tasks.
Fair
Student occasionally pitches in with cleaning. Requires little to no prodding. Takes own initiative to clean. Does not complain about cleaning tasks. Does not put items away properly or dry.
Good
Always cleaning. Always self motivating for clean up and put away. Requires NO prodding whatsoever. Self starter. Never complains about cleaning, just does it. Helps others with cleaning tasks.
Subjects:
(General)
Types:
Class note
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