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iRubric: Culinary Arts Kitchen Lab Rubric

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

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

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