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iRubric: Culinary Arts Kitchen Lab Assessment rubric

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Culinary Arts Kitchen Lab Assessment Culinary Arts Kitchen Lab Assessment Required tasks in a cooking lab. Individual student evaluation. Rubric Code: J92847 By giebel410 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12, Undergraduate

Food Technology Practical Assessmen
	Poor 1 pts	Good 3 pts	Excellent 5 pts
Uniform	Poor Student was not in uniform when class began. Parts were missing from it and/or it was dirty.	Good Student was in uniform at the begging of class but was missing parts to it and/or it was dirty.	Excellent Student was in a complete and clean uniform at the beginning of class. (Hat, white chef coat, chef pants, closed toe shoes, permanent marker & thermometer.
Recipe Review	Poor Student did not pay attention while recipe was previewed as a class.	Good Student paid sporadic attention to the recipe preview.	Excellent Student attended to the entire recipe preview.
Hygiene	Poor Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.	Good Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.	Excellent Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Ingredient Collection	Poor Ingredients, insufficiently collected or not readily available when needed.	Good Ingredients partially collected had to interrupt procedure to get items that should have been available.	Excellent Ingredients either collected in advance or readily available when needed.
Equipment	Poor Insufficient equipment collected to complete all facets of the practical class	Good Most equipment collected to complete all facets of the practical class	Excellent All equipment collected to complete all facets of the practical class
Ingredient preparation	Poor Ingredients, insufficiently prepared or not readily available when needed.	Good Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed	Excellent Ingredients either collected in advance or readily available when needed.
Procedure	Poor Recipe or proper procedure was not followed.	Good Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.	Excellent Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Time Management	Poor Preparation, cooking and clean-up were not completed in a timely manner.	Good Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.	Excellent Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Cooperation	Poor Student only worked with constant supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.	Good Student needed some supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.	Excellent Student willing to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Finished Food Product	Poor Food product was inedible.	Good Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.	Excellent Correct preparation of food product resulted in appropriate taste, texture, appearance.
Safety	Poor Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.	Good Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.	Excellent Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up	Poor Dishes, utensils, equipment left unwashed; tables/floors not cleaned well; used towels and cleaning buckets left lying around. Equipment not put away.	Good Dishes, utensils washed; but equipment/tables unwashed. Laundry and cleaning buckets may or may not be picked up. Some equipment not put away.	Excellent Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Tables/ floors cleaned and swept. Laundry and cleaning buckets taken care of properly. Cleaning assignments finished.

Keywords:

Preparation, Cooperation, Skill practice, Safety, Clean up.

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