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iRubric: ProStart Culinary Arts Kitchen Lab Rubric
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ProStart Culinary Arts Kitchen Lab Rubric
ProStart Culinary Arts Kitchen Lab Rubric
PHS Culinary Arts 8275-8276-8279 Kitchen Lab rubric utilized for weekly culinary arts cooking labs.
Rubric Code:
VXAXA97
By
ChefMonts
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
9-12
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Kitchen Lab/Service
Poor
10 pts
Fair
15 pts
Good
20 pts
Superior
25 pts
Safe Food Handling Environment
25 pts
Poor
Student did not wash hands or tie hair back.
Student did not rewash hands after each new task.
Fair
Student did not complete both requirements. Students washed hands minimally.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Superior
Student demonstrated mastery of food-handling.
There was no cross-contamination with food and food was stored properly.
Preparation/Techniques
25 pts
Poor
The student/group did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Food did not get prepared.
Fair
The group only completed "mise en place" of either food or equipment.
Student used some of the demonstrated techniques.
Student did not pay attention to demonstration or recipe details.
Food qaulity was unservable.
Good
The group had good "mise en place." Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details to recipes and demonstrations.
Food tasted good.
Superior
The group had great "mise en place" with recipe notes.
Student demonstrated finished food product exactly as per chef demonstration.
Food tasted excellent.
Professionalism/Teamwork
25 pts
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 and less desired tasks.
Student worked steadily through the lab and participated in all kitchen tasks.
Superior
Student mastered the use of customer service and professional attitude.
Student demonstrated leadership by effectively delegating tasks to others as well as participating when necessary..
Safety/Sanitation
25 pts
Poor
Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Food contact surfaces are not cleaned and
sanitized. Knives and small equipment is handled carelessly.
Fair
Student tried to use equipment safely and correctly. Knives and small equipment is handled carelessly Attempted to follow safe food handling procedures. Station is generally sloppy and unorganized.
• Personal hygiene is at unacceptable levels for one or more team member. Food contact surfaces are not cleaned and sanitized.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures. • Station is somewhat neat and organized. Personal hygiene is generally regarded. Food contact surfaces are cleaned and
sanitized occasionally. Proper knife safety is demonstrated and small equipment is handled properly.
Superior
Student mastered all aspects of sanitation before, during, and after service.
Student adhered to HACCP standards.
Station is very neat and organized. Personal hygiene is highly regarded. Food contact surfaces are cleaned and sanitized frequently.
Proper knife safety is demonstrated and small equipment is handled properly.
Appearance
25 pts
Poor
Proper uniform including: professional chef attire and safe kitchen shoes made with non-slip soles and sealed non-melting
uppers is not worn by team/student
• All team/students members have hair improperly restrained and hairnet is not worn
• Abundant visible jewelry or facial jewelry concealed with bandages.
Fair
Proper uniform including: professional chef attire and safe kitchen shoes made with non-slip soles and sealed non-melting
uppers is inconsistent among team members.
• One or more team members have hair improperly restrained and hairnet is not worn when necessary
• Some visible jewelry or facial jewelry concealed with bandages. Hand washing is not done often enough.
Good
Proper uniform including: professional chef attire and safe kitchen shoes made with non-slip soles and sealed non-melting
uppers.
• Hair properly restrained with hairnet if hair extends past the neck line.
• Some visible jewelry or facial jewelry concealed with bandages. Hand washing is done occasionally.
Superior
Proper uniform including: professional chef attire and safe kitchen shoes made with non-slip soles and sealed non-melting uppers.
• Hair properly restrained with hairnet if hair extends past the neck line.
• No visible jewelry or facial jewelry concealed with bandages. Hand washing is done frequently. Watches are allowed.
Grading Scale
90-100 points = A<BR>
80-89 points = B<BR>
70-79 points = C<BR>
60-69 points = D<BR>
50-59 points = F
Subjects:
Vocational
(General)
Types:
Project
Assignment
(Other)
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