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iRubric: Culinary Arts Individual Daily Lab Rubric
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Culinary Arts Individual Daily Lab Rubric
Culinary Arts Lab Rubric
Daily Employability Skills and Individual Lab Grade
Rubric Code:
KX37B4B
By
cheflori
Draft
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12, Undergraduate
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Culinary Arts Daily Lab grade
Needs Further Instruction or Improv
50 pts
Good
80 pts
Excellent
100 pts
Uniform & Appearance
Needs Further Instruction or Improv
non-professional appearance, attire and/or grooming. Part or all of uniform missing, ie: shoes, hat, apron, etc
Good
Neat appearance, attire and grooming. Student required reminders to complete uniform.
Excellent
Professional Appearance, attire and grooming. Nothing missing, hair neatly pulled back, nails trimmed, no jewelry, no gum, student required no reminders. Uniform complete.
Sanitation
Needs Further Instruction or Improv
Student did not wash hands or restrain hair properly after reminders. Student did not re wash hands after each new task even after reminders. Unsanitary situation creates unsafe situation
Good
Student needed reminders to wash hands properly or restrain hair properly. Student washed hands throughout lab with reminders. Student required reminders for safety concerns during preparation.
Excellent
Student washed hands properly at the beginning and throughout the lab and did properly restrain hair. Follows all sanitation practices.
Safety
Needs Further Instruction or Improv
Disregard of safety creating unsafe situation. Student was given reminders but 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.
Good
Student given reminders for safety concerns during preparation. Student tried to use equipment safely and correctly. Student attempted to follow safe food handling procedures
Excellent
Student demonstrated safe and correct use of all kitchen equipment used for the lav. Student followed safe food handling procedures. Follows all safety practices.
Preparation
Needs Further Instruction or Improv
Student was given reminders but did not have proper "mise en place" of food or equipment. Student did not practice demonstrated techniques for food preparation. Food items, ingredients, not held/handled to maintain proper temperature.
Good
The student only completed "mise en place" with assistance. Student used some of the demonstrated techniques. Student needed reminder to hold/handle food to maintain proper temperature.
Excellent
The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. All food items/ingredients held/handled to maintain proper food temperatures.
Teamwork
Needs Further Instruction or Improv
After reminders,student does not participate in team structure. Student requires improvement of team organization or participation.
Good
Student required reminders of team structure and participation. Student assists team other team members.
Excellent
Student works effectively and efficiently as a team member/player. Worked steadily throughout the lab and participated in all kitchen tasks. Treats all with respect and dignity. Always offering to help others.
Professionalism
Needs Further Instruction or Improv
Student uniform, or grooming is not consistent with standard. Student never volunteers for other duties Student stands idle after reminders.
Student attitude needs further improvement.
Good
Student sometimes volunteers for other duties. Takes pride in work and profession. Good attitude. Student needs reminders when idle.
Excellent
Positive attitude. In clean, proper, full uniform. Volunteers for other duties. Never stands idle, always busy. Confident and willing to go above and beyond.
Product Quality
Needs Further Instruction or Improv
Product is not sellable. Lacks in flavor, texture, color, presentation and consistency. Not plated properly. Lacks any garnish.
Not served at proper temperature. Plates/bowls not preheated or prechilled for service.
Good
Product is sellable. Some issues with flavor, texture, color, presentation and consistency. Plating could be better. Improper garnish-lacks creativity.
Some items at proper temperature and some not.
Not all plates/bowl were prechilled or preheated for service.
Excellent
Product is sellable. Has good balance of flavor, texture, color, presentation and consistency. Plated and garnished properly. Very creative. All food items served at proper temperatures. All plates/bowls were prechilled and/or preheated.
Cleaning Duties
Needs Further Instruction or Improv
Student does NOT participate in share of cleaning. ie: dishes, floors, trash removal, tables, storage areas, etc.
Good
Student participates with cleaning after reminders.
Excellent
Always cleaning. Always self motivating for clean up and put away. Helps others with cleaning tasks.
Subjects:
Vocational
(General)
Types:
Class note
Assessment
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