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iRubric: MCMC CULINARY ARTS PROSTART RUBRIC

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MCMC CULINARY ARTS PROSTART RUBRIC 
PROSTART RUBRIC
Assessment of student lab performance and skill level
Rubric Code: TX2465A
By donnaohare
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Production Lab Evaluation
  Unsatisfactory

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

2 pts

Progressing

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

4 pts

Proficient

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

8 pts

Exceeds Expectations

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

10 pts

Product Preparation

Unsatisfactory

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step
Progressing

Student completed most of preparation steps but missed one or more of the procedures. Did not participate in all the preparation steps or wandered out of group during the process.
Proficient

Student completed all the steps but did not use proficient time management
Exceeds Expectations

Student practiced time management in preparation procedures and completed all steps successfully.
Mise En Place

Unsatisfactory

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Progressing

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Proficient

Student showed proper cooking methods and techniques, but did not practice proficient time management.
Exceeds Expectations

Student demonstrated proper cooking or service technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Time management & Pre-preparation

Unsatisfactory

Student does not complete all the necessary preparation techniques such as hand washing, hair net, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Progressing

Student practiced progressing time management in completing each personal and pre-preparation task:
hand washing, hair net, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Proficient

Student practiced proficient time management in completing each personal and pre-preparation task:
hand washing, hair net, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Exceeds Expectations

Student practiced time management in completing each personal and pre-preparation task:
hand washing, hair net, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Safety & Sanitation

Unsatisfactory

Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, hand washing, sanitizing, cleaning up as needed, dish washing, and final clean-up.
Progressing

Student demonstrated some safety and sanitation practices.
Proficient

Student demonstrated proficient proper safety and sanitation practices most of the time.
Exceeds Expectations

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Group Cooperation

Unsatisfactory

Student cooperation was not demonstrated Team displayed discord among the members. Poor performance overall.
Progressing

Student cooperation was not consistent. Team had to reminded to keep focus on their assignment.
Proficient

Student performance was proficient lab team cooperation. Student focused on their assignment.
Exceeds Expectations

Student demonstrated excellent lab team cooperation the entire food production lab



Keywords:
  • CTE Culinary Arts Food Production Performance Rubric

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