iRubric: Culinary rubric

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Culinary Culinary Culinary SLE Rubric Rubric Code: F228X36 By jreynolds84 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 6-8

Lab Work
	Poor 16 pts	Fair 19 pts	Good 22 pts	Superior 25 pts
Safe Food Handling Environment	Poor Students did not wash hands or tie hair back.	Fair Students did not put on apron or tie hair back. Students washed hands minimally.	Good Students washed hands properly at the beginning and throughout the lab, wore aprons properly & tied hair back.	Superior Students 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 for preparations or equipment. Students did not practice proper techniques for food preparation. Food did not get prepared.	Fair The group reviewed recipe minimally for preparations & equipment. Students used some of the proper techniques. Students did not pay attention to recipe details. Food quality was unservable.	Good The group was pretty well prepared. Students used proper techniques for food preparation during lab. Students paid attention to recipe details. Food tasted good.	Superior The group was very well prepared with recipe notes. Students demonstrated finished food product exactly as per instructions. Food tasted excellent.
Professionalism/Teamwork	Poor Students only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair Students worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Good Students demonstrated a willingness to complete all tasks including clean up tasks. Students worked steadily through the lab and participated in all kitchen tasks.	Superior Students went above and beyond in their professional attitude. Students demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation	Poor Students did not follow safety rules or use safe food handling techniques. Students did not use kitchen equipment in a safe manner or clean up during preparation to prevent accidents.	Fair Students tried to use equipment safely and correctly. Careless at times and did not always follow the rules. They attempted to follow safe food handling procedures.	Good Students demonstrated safe and correct use of all kitchen equipment used for the lab. Students followed safe food handling procedures.	Superior Students mastered all aspects of sanitation before, during, and after preparation.