iRubric: Culinary Arts Kitchen Lab Rubric 2

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Culinary Arts Kitchen Lab Rubric 2 Culinary Arts Kitchen Lab Rubric General rubric utilized for weekly culinary arts cooking labs and test kitchens Rubric Code: GC9C84 By chefjohnson Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Weekly kitchen Lab
	Poor 5 pts	Fair 10 pts	Good 15 pts	Excellent 20 pts
Sanitation and safety	Poor Student practices no sanitation or rules of safety	Fair Student practices minimum sanitation skills and safety in the kitchen.	Good Student has very little mess around, cleans as they go, and practices safety rules while working .	Excellent students work area is spotless, all dishes are cleaned and put away and adheres to all rules of safety.
Presentation	Poor Food is not presented in an appetizing fashion. Very sloppy work.	Fair Food looks ok but needs more work in order to be appealing.	Good Food looks good but needs a little finishing in order to look great.	Excellent Food is presented in an appetizing and appealing way. Perfect presentation.
Flavor and taste	Poor No seasoning. Bland tasting. Flavors do not go well together.	Fair Food is slightly under seasoned and flavors are ok.	Good Food is seasoned well, flavors are combined well and tastes good.	Excellent Flavors and seasoning is perfect.
Skills and Techniques	Poor Shows no skill or proper cooking techniques at all.	Fair Very little amount of skill or proper techniques demonstrated.	Good Good amount of skillsand proper techniques. Needs a little more work to be great.	Excellent Skills and techniques are perfect. Assignment executed perfect.
Overall	Poor Student was not prepared for activity. Very messy, unorganized, unprepared and didn't complete task.	Fair Student was messy, need lots of assistance, poorly prepared, barely finished task.	Good Student worked well, needed little assistance, prepared for class, finished most of task.	Excellent Student displayed great amount of skill, needed no assisstance, well prepared for class and completed task.