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Culinary Arts 1 
Culinary Arts Sophomore Orientation
Culinary arts 1 kitchen to include safety, sanitation, equipment identification, recipe conversions, weight & measures, knife skills, professionalism, and basic culinary preparation.
Rubric Code: HX9W85X
By rdelnero
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Culinary Arts 1
A=30<BR>
B=20-29<BR>
F=<20
  Improvement Necessary

1 pts

In Progress

2 pts

Meets Standard

3 pts

Sanitation & Safety

Improvement Necessary

Safety rules are not recognized. Safe food handling techniques are not practiced.
In Progress

Safety rules and safe food handling techniques are sometimes observed.
Meets Standard

Safety rules and techniques are continually practiced. All food products are safely handled.
Tool/Equipment Identification

Improvement Necessary

Can not identify common kitchen tools and equipment. Can not operate equipment without assistance.
In Progress

Can identify most common kitchen tools and equipment. Can operate equipment with little to no assistance.
Meets Standard

Can identify all common tools and equipment. Can operate equipment without assistance.
Weights,Measures,Recipe conversions

Improvement Necessary

Can not interpret basic math concepts of addition, subtraction, multiplication and division that apply to recipe conversions. can not utilize weights and measures with accuracy.
In Progress

Can interpret most basic math concepts that apply to recipe conversions and can utilize weights and measures with some accuracy.
Meets Standard

Can interpret all basic and advanced math concepts that apply to recipe conversions. can utilize weights and measures with complete accuracy.
Knife Skills

Improvement Necessary

Student did not use proper food handling or preparation techniques; did not follow safe knife handling rules, utilized proper "mise en place" procedures for food or equipment.
In Progress

Student attempted to use proper procedures and guidelines for safe food and knife handling, and proper "mise en place", but did not completely follow chef's instructions. Knife cuts are not always correct.
Meets Standard

Student used proper procedures for "mise en place", food and knife handling and safety, was cognizant of all instructions given; knife cuts are proficient.
Professionalism/Discipline

Improvement Necessary

Uniform is incomplete, dirty, wrinkled or unavailable 2+ times per week. Socially talks during lab time and is disruptive. Does not show respect to lab, team members, and/or chef instructor.
In Progress

Uniform is unavailable or incomplete once per week. Is not disruptive or disrespectful to team, lab and/or chef instructor.
Meets Standard

Complete Uniform is always clean and wrinkle free. Is prepared with notebook, pencil or pen, and thermometer. Is helpful and respectful of lab, team members, and or chef instructor.
Salad Preparation

Improvement Necessary

Can not identify and clean salad greens; dressings-thick or thin. Can not prepare various types of salads- composed, bound, bowled, marinated. Can not set up and maintain a salad station
In Progress

Can identify and clean salad greens; dressings-thick or thin. Can prepare various types of salads- composed, bound, bowled, marinated. Can set up and maintain a salad station with difficulty and help
Meets Standard

Can identify and clean salad greens; dressings-thick or thin. Can prepare various types of salads- composed, bound, bowled, marinated. Can set up and maintain a salad station without difficulty on first attempt.
Cooking Techniques

Improvement Necessary

Can not list fundamental cooking techniques. Can not apply any cooking technique.
In Progress

Can list most fundamental cooking techniques and can apply some cooking techniques according to demonstration.
Meets Standard

Can list all fundamental cooking techniques and can apply most cooking techniques with a high degree of competency.
Sauce Identification & Preparation

Improvement Necessary

Can not identify mother sauces or small sauces.
In Progress

Can identify most mother sauces and some small sauces. Can prepare sauces with some adjustments.
Meets Standard

Can identify all 5 mother sauces and at least 2 small sauces. Can prepare sauces with little to no adjustments.
Sandwich Preparation

Improvement Necessary

Can not:
Safely operate, clean and sanitize a commercial slicer, weigh and portion, prepare cold and/or hot sandwiches, set up and maintain a sandwich station.
In Progress

Can: with difficulty and help
Safely operate, clean and sanitize a commercial slicer, weigh and portion, prepare cold and/or hot sandwiches, set up and maintain a sandwich station.
Meets Standard

Can:
Safely operate, clean and sanitize a commercial slicer, weigh and portion, prepare cold and/or hot sandwiches, set up and maintain a sandwich station with proficiency
Soup Preparation

Improvement Necessary

Can identify categories of soup; can not prepare soups with proficiency; can not prepare soups according to standardized recipes.
In Progress

Can identify most categories of soup and can prepare most soups with proficiency according to standardized recipes.
Meets Standard

Can identify all soup categories and prepare soups with proficiency. Soups are proper consistency and temperature.
Stock Preparation

Improvement Necessary

Can not identify the five basic stocks; can not prepare stocks with proficiency;can not prepare stocks according to standardized recipes.
In Progress

Can identify most categories of stocks and can prepare most stocks with proficiency according to standardized recipes.
Meets Standard

Can identify all five basic stocks and prepares stocks with proficiency.




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