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iRubric: Foods Kitchen Lab Rubric

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Foods Kitchen Lab Rubric 
Foods Kitchen Lab Rubric
SHS Culinary Foods Kitchen Lab rubric utilized for weekly culinary arts cooking labs and/or final exams.
Rubric Code: RX75678
By KarenSimmons
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Kitchen Lab/Service
  Poor

10 pts

Fair

15 pts

Good

20 pts

Superior

25 pts

Safe Food Handling Environment
25 pts

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. Student 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.<BR>
There was no cross-contamination with food and food was stored properly.
Preparation/Techniques
25 pts

Poor

did not review recipe and have proper "mise en place" of food or equipment. Student did not practice proper techniques for food preparation.<BR>
Food did not get prepared in time allotted.
Fair

The student only completed "mise en place" of either food or equipment.<BR>
<BR>Student did not pay attention to recipe details.<BR>
Food qaulity was poor tasting.
Good

The student 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.
Superior

The student had great "mise en place" with recipe notes.<BR>
Student demonstrated finsihed food product exactly as per recipe.<BR>
Food tasted excellent.
Overall presentation
25 pts

Poor

Student did not put any care into the presentation of the plate. Incomplete and/or messy, not presentable on industry standards.
Fair

Student put minimal care into the presentation of the plate. Presentation could have been better and more presentable based on industry standards.
Good

Student demonstrated a willingness to present a presentable plate but had some errors.
Superior

Student mastered the art of presentation. The plate was excellent and could be presented on a professional level.
Safety/Sanitation
25 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.<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.
Superior

Student mastered all aspects of sanitation before, during, and after service.<BR>
Student adhered to HACCP standards.
Grading Scale
90-100 points = A<BR>
80-89 points = B<BR>
70-79 points = C<BR>
60-69 points = D<BR>
50-59 points = F






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