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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 weekly culinary arts cooking labs.
Rubric Code:
L86675
By
wandoculinary
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
(none)
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Kitchen Lab/Service
Poor
27 pts
Fair
31 pts
Good
35 pts
Superior
40 pts
Safe Food Handling Environment
10 pts
Poor
Student did not wash hands or tie hair back.
Student did not rewash hands after each new task.
Fair
Student did not complete both requirements. Students washed hands minimally.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Superior
Student demonstrated mastery of food-handling.
There was no cross-contamination with food and food was stored properly.
Preparation/Techniques
10 pts
Poor
The group did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Fair
The group only completed "mise en place" of either food or equipment.
Student used some of the demonstrated techniques.
Student did not pay attention to demonstration or recipe details.
Good
The group had good "mise en place." Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details to recipes and demonstrations.
Superior
The group had great "mise en place" with recipe notes.
Student demonstrated finished food product exactly as per demonstration.
Professionalism/Teamwork
10 pts
Poor
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good
Student demonstrated a willingness to complete all tasks including clean up tasks.
Student worked steadily through the lab and participated in all kitchen tasks.
Superior
Student mastered the use of customer service and professional attitude.
Student demonstrated leadership by effectively delegating tasks to others.
Presentation and Taste
10 pts
Poor
Student made no effort at presentation of food. Food was not servable.
Fair
Student was unsuccessful at proper food presentation. Food tasted fair.
Good
Student used careful presentation technique. food tasted good.
Superior
Student mastered all aspects of presentation. Food tasted excellent.
Grading Scale
36-40 A
32-25 B
28-31 C
24-27 D
0-23 F
Subjects:
Vocational
(General)
Types:
Project
Assignment
(Other)
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