iRubric: Pastry Arts Work Habits rubric

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Pastry Arts Work Habits Pastry Arts Work Habits General rubric utilized for weekly baking work habits Rubric Code: MXWACW8 By pastryguy124 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Kitchen Lab/Service
	Poor 15 pts	Fair 20 pts	Good 25 pts
Safe Food Handling Environment	Poor Student did not wash hands or tie hair back. <BR> 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.
Preparation/Techniques	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.<BR> Food did not get prepared.	Fair The group only completed "mise en place" of either food or equipement.<BR> Student used some of the demonstrated techniques. <BR> Student did not pay attention to demonstration or recipe details.<BR> Food qaulity was unservable.	Good The group had good "mise en place." Student used the demonstrated techniques for food preparation during lab.<BR> Student paid attention to details to recipes and demonstrations.<BR> Food tasted good.
Professionalism/Teamwork	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. <BR> Student worked steadily through the lab and participated in all kitchen tasks.
Safety/Sanitation	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.<BR> Attempted to follow safe food handling procedures.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR> Student followed safe food handling procedures.