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iRubric: ProStart Culinary Arts Kitchen Lab Rubric
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ProStart Culinary Arts Kitchen Lab Rubric
ProStart Culinary Arts Kitchen Lab Rubric
General rubric utilized for Final culinary arts cooking lab.
Rubric Code:
FXX7665
By
pzemba
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
Undergraduate
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Desktop Mode
Mobile Mode
Kitchen Lab/Service
Poor
0-10
(N/A)
Fair
11-20
(N/A)
Good
21-30
(N/A)
Superior
31-40
(N/A)
Total
(N/A)
Preparation/Techniques
Poor
The student did not have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Food did not get prepared.
Fair
The student only completed "mise en place" of either food or equipment.
Student used some of the required techniques.
Food quality was UN-servable.
Good
The student had good "mise en place." Student used good techniques for food preparation during lab.
Student paid attention to details.
Food quality good.
Superior
The student had excellent "mise en place".
Student demonstrated finished food product exactly as per text book.
Food quality excellent.
Total
Final Plate Presentation
Poor
Plate did not meet minimal requirements listed. Components of plate did not complement each other. Plate did not vary in color, height, or texture. Taste and seasoning were not palatable
Fair
Plate met minimal requirements listed. Not all components of plate complemented each other. Plate had varied color, texture, and height but not appropriate for the dish. Taste and seasonings were acceptable.
Good
Plate met all requirements. All components of plate complemented each other. Plate had appropriate color, texture and height for the dish. Taste and seasonings were pleasant.
Superior
Plate met all requirements. Outstanding presentation. All components compliment each other. Taste and seasonings were outstanding.
Total
Safety/Sanitation
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.
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.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Superior
Student mastered all aspects of sanitation before, during, and after preparaiton.
Total
Score Day Two
Poor
Fair
Good
Superior
Total
Score on Day One
Poor
Fair
Good
Superior
Total
Total Score
Poor
Fair
Good
Superior
Total
Grading Scale
198-220 points = A
176-197 points = B
154-175 points = C
132-153 points = D
152 and below=E
Subjects:
Vocational
(General)
Types:
Exam
Project
Assignment
(Other)
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