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Cooking Class Rubric 
Daily Production Rubric - Culinary Lab Class
Rubric Code: F9A4A9
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: Undergraduate

Powered by iRubric Cooking Lab
  Poor

Performance in what would generally be considered the bottom 20% when compared to piers in the same group. Performance is indicative of issues that will have a negative impact on job security.

1 pts

Fair

Performance in this category would generally be considered the lower 35% of the middle group when compared to other learners in the same pier group. Performance is not consistent; or there are issues that need to be brought to the students attention. Issues in this category are serious, but can be corrected.

2.5 pts

Good

Performance in this category would generally be considered in the upper 35% of the middle group when compared to other learners in the same pier group. There are minor issues which need to be corrected. It may be a concern that is not indicative of usual performance. Performance at this level is generally acceptable in the work place and should lead to long term employment.

3 pts

Exceeds

Performance in this category is considered in the top 10% of the pier group. There are rarely performance issues. Learners in this category demonstrate leadership to piers and model ideal performance consistently.

3.5 pts

Recipe Review

Poor

Student did not pay attention while recipe was previewed as a class. Completely distracted or focused on personal electronic device.
Fair

Student paid sporadic attention to the recipe preview. Engaged in frequent texting or side conversations.
Good

Student paid attention and demonstrated some note taking during the recipe review.
Exceeds

Appeared to be taking thorough notes; did not text or engage in side conversations during recipe review.
Personal Sanitation & Hygiene

Poor

Student did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc. Did not wear the complete uniform which includes: hat, cravat, non-slip shoes, apron, check pants or chef's coat.
Uniform was generally dirty &/or wrinkled. Facial Hair: not shaved.
Nails: long, untrimmed, or the use of nail polish.
Fair

Student did not complete both requirements: failed to wash hands or restrain hair under hat. Uniform was somewhat worn or stained; perhaps a little wrinkled. Facial Hair: somewhat scruffy; Nails: long, untrimmed or the use of nail polish.
Good

Student did wash hands properly at the beginning and throughout the lab class; wore the proper uniform. Uniform was clean. Facial Hair: meets school policy. Nails: meets school policy.
Exceeds

Hands are routinely washed (before production, after touching face, or as needed) Wears uniform correctly and can be considered an
impressive example to others on how to wear the uniform. Facial Hair & Nails are never a problem.
Food Safety & Sanitation

Poor

No sanitizer on station; did not wash--rinse-sanitize between cross contaminating prep tasks.
Fair

Sanitizer bucket with single use cloth observed on station. Forgot or didn't use sanitizer much.
Good

Sanitizer buck t with single use cloth present on station. Observed mostly using as needed with only an occasional or infrequent laps in use.
Exceeds

Sanitizer present on station with single use cloth; demonstrated or observed using it; hands properly washed
Cooperation

Poor

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Was rude to teammates or others in the class. Was difficult to find or disappeared without letting others know of his or her whereabouts.
Fair

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Worked slow to avoid doing other tasks. Did not offer to help teammates when his/her task was complete. Took frequent brakes to avoid work.
Good

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Exceeds

Took a leadership role in the team production OR followed the direction of the team leader very effectively.
Skill Practice

Poor

Student did not practice demonstrated techniques for food preparation.
Fair

Student used some of the demonstrated techniques. Did not pay attention to details.
Good

Student used the demonstrated techniques for food preparation during lab. Student paid attention to details.
Exceeds

Student was able to model the proper technique to other teammates.
Plating

Poor

Guidelines were not followed at all.
Fair

Plating guidelines were somewhat followed.
Good

Plating guidelines were mostly, but not completely, followed.
Exceeds

ACF and nutritional guidelines were followed in plating the assigned production.
Kitchen Safety

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. Raw food stored over ready to eat food.
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. Frequently forgets (or must be reminded) to wrap-label-date product before putting it away.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.
Exceeds

Was able to correct the performance of other students to prevent a safety issue involving his or her teammates or classmates.
Kitchen Organization

Poor

Student barely attempted to organize & clean the drawers, refrigerator, and cabinets.
Fair

Some attempted was made at cleaning and organiziting the cabinest, drawers, and refrigerator.
Good

Student organized drawers & cabinets. Utensils, cooking equipment, serving equipment is all back where it's suppose to be. Refrigerator is cleaned out and washed.
Exceeds

Without being asked, the student dives into the work necessary to organize the refrigerator(s), small wares, pot, equipment cabinet and spice rack.
Clean-Up

Poor

The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab. The student does not come back from break on time to help with cleanup or disappears or leaves during cleanup.
Fair

Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up. The student has to be coached to find the next job for cleanup.
Good

Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area. The student seeks out the next job necessary to speed clean up of the kitchen.
Exceeds

Student took a leadership roll in the cleanup of the kitchen and did not have to be coached to do what is necessary to clean the kitchen.
Meeting Production Timeline

Poor

More than 15 minutes late finishing the assigned cooking lesson.
Fair

The food is mostly cooked; plates are not ready (warmed); garnshies haven't been cut;
Good

All food is cooked and plating has begun, but not complete before the assigned timeframe expired.
Exceeds

Able to produce the assigned recipes within the alloted timeframe and have the food plated. The food is ready for critique
Yeild and Usable Trim:

Poor

An excessive amount of food was prepped; more scrap than usable portion was produced.
Fair

More usable trim than would normally be acceptable was observed discarded.
Good

Only slightly more usable trim observed as discarded than would normally be considered acceptable.
Exceeds

A minimal amout of usable trim or scrap was produced during the knife skills portion of class.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up

Subjects:






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