iRubric: Culinary Arts Lab Practice Rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Culinary Arts Lab Practice Rubric Culinary Arts Kitchen Lab Rubric General rubric utilized for weekly culinary arts cooking labs and test kitchens Rubric Code: UXX37BW By lfohringer Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Weekly kitchen Lab
	Excellent 3 pts	Good 2 pts	Poor 1 pts
Safe Food Handling	Excellent Student did wash hands properly at the beginning and throughout the lab and was dressed in correct food handling uniform.	Good Student did not complete 1 of 3 requirements and Student washed hands minimally.	Poor Student did not wash hands or tie hair back or dress in uniform (clean shirt, hat, apron, shoes, pants) Student did not rewash hands after each new task
Preparation and Techniques	Excellent The student had good "mise en place". Student used the demonstrated techniques for food preparation during lab. The student read the recipe and understood the details of preparation.	Good The student only completed "mise en place" of either food or equipment. Student used some of the demonstrated techniques. The student did not read recipe entirely and missed details.	Poor The student did not review recipe and have proper "mise en place" of food or equipment. Student did not practice demonstrated techniques for food preparation.
Cooperation	Excellent Student demonstrated a willingness to complete all tasks including clean up tasks. The student Worked steadily through the lab and participated in all kitchen tasks.	Good Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. The student demonstrated off-task behavior.	Poor Student refused to work. The student did not participate in all tasks, and did not demonstrate a willingness to work. The student was off-task throughout the lab.
Safety and sanitation	Excellent Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.	Good Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. The student needs improvement in practicing safe food handling procedures.	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.