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iRubric: Culinary Arts Lab Rubric
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Culinary Arts Lab Rubric
Culinary Arts Lab Rubric
Rubric Code:
T38XB9
By
chayes
Ready to use
Public Rubric
Subject:
(General)
Type:
Assignment
Grade Levels:
(none)
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Food Lab Procedures
Poor
1 pts
Fair
5 pts
Good
10 pts
Preparation and Procedure
10 pts
Poor
Most group members are missing recipes. Lab planning is incomplete or missing. Does not read or follow recipe instructions before consuliting teacher.
Fair
Some members missing are missing their recipes. Lab planning sheet missing details but turned in on time. Recipe was read and executed with few errors.
Good
All lab members have a copy of the appropriate recipes. Lab planning sheet completed and turned in on time. Recipe was read ahead of time.
Time Management
10 pts
Poor
Preparation, cooking and clean-up were not completed in the time allowed. Group members needed five minutes or more to finish, and needed late passes for class.
Fair
Preparation, cooking and clean-up were not competed in the time allowed, but group members only needed a few extra minutes.
Good
Group members completed preparation, cooking and clean-up in the time allowed.
Cooperation
10 pts
Poor
Students only worked with constant adult supervision and encouragement. Did not participate in all tasks, and did not help partners, did not demonstrate a willingness to work with partners.
Fair
Students work with group members but quits before all tasks complete. Only wants to do the "fun" stuff, does not want to help with clean up
Good
Students demonstrate a willingness to complete all tasks including clean up tasks. Works steadily through the lab and participates in all kitchen tasks. Displays willingness to work with all group members.
Safety and Sanitation
10 pts
Poor
Does not follow safety rules. Hair is not pulled back. Proper hand washing procedures were not followed.
Fair
Tries to use equipment safely and correctly. Careless at times and does not always follow the rules.
Attempts to follow safe food handling procedures. Some group members have hair pulled back.
Good
The Group demonstrates safe and correct use of all kitchen equipment used for the lab.
Student follows safe food handling procedures as presented in demonstration. Properly washes hands and hair is pulled back.
Clean-Up
60 pts
Poor
Worth 10 points -
The group leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Fair
Worth 30 points -
The group washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Laundry may or may not be picked up.
Good
Worth 60 points -
The group leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. ALL laundry is gathered up and put in the basket. You do not leave without checking out with Chef C.
Keywords:
preparation, cooperation, skill practice, safety, clean up
Subjects:
Vocational
(General)
Types:
Assignment
(Other)
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