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iRubric: Culinary Arts Kitchen Lab Rubric
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Culinary Arts Kitchen Lab Rubric
Culinary Arts Kitchen Lab Rubric
Kitchen Lab rubric utilized for weekly culinary arts cooking labs.
Rubric Code:
LX99W89
By
robertst
Ready to use
Public Rubric
Subject:
Education
Type:
(Other)
Grade Levels:
9-12
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Kitchen Lab
Poor
1 pts
Fair
2 pts
Good
3 pts
Superior
4 pts
Safety/Sanitation
4 pts
Poor
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
Fair
Student tried to use equipment safely and correctly
Careless at times and did not always follow the rules
Attempted to follow safe food handling procedures
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab
Student followed safe food handling procedures
Superior
Student mastered all aspects of sanitation before, during, and after lab
Student adhered to all health department standards.
Sanitation
4 pts
Poor
Student did not wash hands
Student cross contaminated food
Student did not clean and sanitize between tasks
Student did not wear gloves when needed
Fair
Student did not wash hands frequently
Student cross contaminated some food
Student did not keep area clean
Student wore gloves some of the times when needed
Good
Student did wash hands properly
Student did not cross contaminate
student kept area clean and organized
student wore gloves when needed
Superior
Student washed hands every time they needed to be
Student demonstrated mastery of food-handling
There was no cross-contamination with food and food was stored properly
Student kept their area perfectly clean and organized
Mise en place
4 pts
Poor
Student did not have a production sheet
Student did not prep all needed ingredients before staring
Student did not have all necessary equipment before starting
Fair
Student did not have a well written production sheet
Student prepped some ingredients before staring
Student got some of the necessary equipment before starting
Good
Student had a written production sheet
Student prepped all ingredients before staring
Student got all of the necessary equipment before starting
Superior
Student had a well written production sheet
Student prepped all ingredients before staring
Student got all of the necessary equipment before starting
Professionalism/Teamwork
4 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
Production/Cooking Method
4 pts
Poor
Student does not have a recognizable cooking method
Food is not cooked to correct degree of doneness
Student does not have all components on plate
Plating is sloppy
Fair
Student has not executed the cooking method properly
All food is not done to the proper degree of doneness
Student has most of the components on the plate
Plating is not well executed
Good
Student executed the cooking technique properly
All food is done to proper degree of doneness
Student has all components on the plate
Plating is well executed
Superior
Student executed the cooking technique perfectly
All food is perfectly done to proper degree of doneness
Student has all components on the plate
Plate looks professionally assembled
Knife Skills
4 pts
Poor
Knife cuts are not recognizable or were not done
Fair
Knife cuts are not accurate
Good
Knife cuts are uniform
Knife cuts are correct length and dimension
Superior
Knife cuts are perfectly executed
All cuts are identical
Subjects:
Vocational
Education
(General)
Types:
Project
Assignment
(Other)
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