iRubric: Mise en Place Rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Mise en Place Rubric Mise en Place Rubric General food safety & skills rubric Rubric Code: UX394BB By tstumph Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Food Science
	Poor 3 pts	Fair 5 pts	Good 10 pts
Preparation	Poor Student did not wash hands or tie hair back. <BR> Student did not rewash hands after touching hair, face, etc.	Fair Student did not complete both requirements: failed to wash hands or tie hair back.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Cooperation	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Skill Practice	Poor Student did not practice demonstrated techniques for food preparation.	Fair Student used some of the demonstrated techniques. Did not pay attention to details.	Good Student used the demonstrated techniques for food preparation during lab.<BR> Student paid attention to details.
Safety	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.
Clean-Up	Poor The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.	Fair Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.	Good Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area.