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iRubric: Lab Assessment Rubric

iRubric: Lab Assessment Rubric

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Lab Assessment Rubric 
Mise en Place Lab Assessment Rubric comp 1
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Rubric Code: SAA8W9
By hstechschulte
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

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100 % Safety and Sanitation
  fair

1 pts

Good

3 pts

Excellent

5 pts

comments

(N/A)

Safe Food Handling and Sanitation
15 %

4
fair

Student did not wash hands or tie hair back.
Student did not rewash hands after each new task. unkempt uniform, no closed toed shoes
Good

Student did not complete both requirements. Students washed hands minimally. uniform has minimal opportunities. Attempted 4 C's of sanitation.
Excellent

Student did wash hands at the beginning, throughout, and at the end of cooking. Student kept raw and ready to eat foods separate. Student cooked food to proper temperature.
comments

Raw meat was on same plate as vegetables when on supply tray.
Preparation and Techniques
50 %

4
fair

Student did not review recipe and have proper food or equipment. Students did not practice demonstrated techniques for food preparation.
Good

Student used some of the demonstrated techniques. Did not pay attention to details.
Excellent

Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details
comments

Be more familiar with recipe directions and terms. Make sure and read ahead in recipe. Knife skills were proficient. Practice always helps! Always be paying attention and thinking ahead (what is the next step in the recipe?)
Flavor profile
5 %

4.5
fair

Food was bland, lacked seasoning
doneness was off the mark
Good

Food had adequate flavoring and doneness. prepared as directed through recipe
Excellent

Food was flavorful .
doneness was on the mark. Correct serving temperature and appealing to all senses
comments
Safety
25 %

4
fair

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.
Good

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Excellent

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
comments

Kitchen was a little chaotic at time. Make sure you know who is responsible for what and you have clear workstations that are organized and have enough room to work in. ALWAYS BE PAYING ATTENTION.
Station Set-Up
5 %

4
fair

Station was improperly set-up. No sense of organization improper tools or no tools at all
Good

Station has minor issues.
Proper sanitation protocol attempted.
Excellent

Station is perfect. All tools , proper sanitation protocol in place. Student kept area clean throughout lab.
comments

Workstations were set up nicely in the beginning but became a little unorganized.



Keywords:
  • sanitation, safety, cooperation, collaboration,



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