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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:
G2WA7X9
By
ChefMonts
Ready to use
Public Rubric
Subject:
Vocational
Type:
Exam
Grade Levels:
9-12
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Practical Exam
Poor
1
(N/A)
Fair
5
(N/A)
Good
10
(N/A)
Superior
15
(N/A)
Preparation
Poor
The student did not have proper "mise en place" of food or equipment.
Fair
The student only completed "mise en place" of either food or equipment.
Good
The student had good "mise en place."
Superior
The student had excellent "mise en place".
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.
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 preparation.
Time Management
Poor
Preparation, cooking, and clean-up were not completed in a timely manner. Food was not delivered on time and was not hot.
Fair
Preparation, cooking, and clean-up were completed in a somewhat timely manner. Food was not delivered on time but was hot.
Good
Preparation, and cooking were done in a timely manner. Food was delivered on time but was not hot.
Superior
Preparation, cooking, and clean-up were completed in a timely manner. Students delivered the dish on time and the food was hot.
Finished Food Product
Poor
Food was inedible.
Fair
Food product was overcooked or over seasoned.
Good
Food product was edible but lacked flavor; or errors were mad during the cooking process.
Superior
Food product was prepared correctly, resulting in appropriate taste, texture, and appearance.
Subjects:
Vocational
(General)
Types:
Exam
Project
Assignment
(Other)
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