iRubric: Culinary Arts Kitchen Lab Rubric Chef Talley

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Culinary Arts Kitchen Lab Rubric Chef Talley Culinary Arts Kitchen Lab Rubric Chef Talley General rubric utilized for weekly culinary arts cooking labs and test kitchens Rubric Code: RC34W7 By cmeese Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: (none)

Weekly kitchen Lab
	Poor 10 pts	Fair 15 pts	Good 20 pts
Safe Food Handling	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 and 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.	Fair The group only completed "mise en place" of either food or equipement<BR> Student used some of the demonstrated techniques. Did not pay attention to details.	Good The group had good "mise en place". Student used the demonstrated techniques for food preparation during lab.<BR> Student paid attention to details
Cooperation	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. Worked steadily through the lab and participated in all kitchen tasks.
Safety and 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.
Product	Poor Product failed or needed much improvement in appearance, texture and/or flavor.	Fair Good appearance, flavor, texture. Could stand some improvement.	Good Excellent appearance, flavor, texture.