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iRubric: Kitchen Lab Rubric
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Kitchen Lab Rubric
Culinary Arts Kitchen Lab Rubric
Rubric Code:
T4453W
By
bpround
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
(none)
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Kitchen Lab/Service
*16-15 points=A
*14-13 points=B
*12-11 points=C
*10 points=D
*<10 points=F
Below Basic
4 pts
Basic
4 pts
Proficient
4 pts
Advanced
4 pts
Safe Food Handling
25 %
Below Basic
Food was mishandled throughout lab. Cross-contamination was observed.
Basic
Food was handled properly but did not follow FIFO protocol.
Proficient
Food was handled properly, FIFO was demonstrated, and no evidence of cross-contamination was observed.
Advanced
Student demonstrated mastery of receiving, storing, preparing, and cooling of food.
Preparation/Techniques
25 %
Below Basic
Student did not review recipe and have proper "mise en place." Student did not demonstrate techniques for food preparation.
Basic
The student had proper "mise en place" of food or equipment.
Student used some culinary techniques.
Proficient
The student had good "mise en place." Student demonstrated many techniques for food preparation during lab.
Advanced
The student mastered "mise en place." Student demonstrated finsihed food product exactly as per chef demonstration.
Professionalism/Teamwork
25 %
Below Basic
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Basic
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Proficient
Student demonstrated a willingness to complete all tasks including clean up tasks.
Student worked steadily through the lab and participated in all kitchen tasks.
Advanced
Student mastered the use of customer service and professional attitude.
Student demonstrated leadership by effectively delegating tasks to others.
Safety/Sanitation
25 %
Below Basic
Did not follow safety rules. Did not use kitchen equipment in a safe manner. Did not sanitize station.
Basic
Student used equipment safely and correctly with little help. Sanitized very little.
Proficient
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student sanitized station throughout lab.
Advanced
Student mastered all aspects of safety and sanitation throughout lab.
Subjects:
Vocational
(General)
Types:
Project
Assignment
(Other)
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