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iRubric: Knife Skills and Safety Assessment Rubric

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Knife Skills and Safety Assessment Rubric 
Culinary Arts 1
Rubric designed to assess "Intro" level Culinary Arts Knife Skills for high school special education students.
Rubric Code: W24B866
By pzirini
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Culinary Arts
A=30<BR>
B=20-29<BR>
F=<20
  Unsatisfactory

1 pts

Emerging

2 pts

Satisfactory

3 pts

Proficient

4 pts

Mastery

5 pts

Sanitation & Safety

Unsatisfactory

Safety rules are not recognized. Safe food handling techniques are not practiced.
Emerging

Safety rules are rarely recognized. Safe food handling techniques are rarely practiced.
Satisfactory

Safety rules and safe food handling techniques are sometimes observed.
Proficient

Safety rules and safe food handling techniques are mostly observed.
Mastery

Safety rules and techniques are continually practiced. All food products are safely handled.
Tool/Equipment Identification

Unsatisfactory

Cannot identify common kitchen tools and equipment. Can not operate equipment without assistance.
Emerging

Can identify some common kitchen tools and equipment. Cannot operate equipment without assistance.
Satisfactory

Can identify most common kitchen tools and equipment. Can operate equipment with little to no assistance.
Proficient

Can identify most common kitchen tools and equipment. Can operate equipment without assistance.
Mastery

Can identify all common tools and equipment. Can operate equipment without assistance.
Knife Skills

Unsatisfactory

Student did not use proper food handling or preparation techniques; did not follow safe knife handling rules, utilized proper "mise en place" procedures for food or equipment. Knife cuts are unsatisfactory.
Emerging

Student sometimes uses proper food handling or preparation techniques; rarely follows safe knife handling rules, utilized proper "mise en place" procedures for food or equipment. Knife cuts are basic level.
Satisfactory

Student attempted to use proper procedures and guidelines for sanitation, safe food and knife handling, and proper "mise en place", but did not completely follow recommended guidelines. Knife cuts are satisfactory.
Proficient

Student mostly used proper procedures and guidelines for sanitation, safe food and knife handling, and proper "mise en place". Knife cuts are proficient.
Mastery

Student used proper procedures for sanitation, "mise en place", food/knife handling and safety. Knife cuts are mastery level.
Professionalism

Unsatisfactory

Uniform is incomplete, dirty, wrinkled or unavailable. Socially talks during lab time and is disruptive. Does not show respect to lab, team members, and/or chef instructor.
Emerging

Uniform is complete and clean. Station is somewhat clean and organized. Student mostly stays on task however, time management and team work are a work in progress. Student isn't prepared with pen and notebook.
Satisfactory

Uniform is complete and clean. Station is sufficiently clean and organized. Student works sufficiently with team members and chef instructor. Time management is sufficient. Student has pen and notebook.
Proficient

Uniform is complete and clean. Station is proficiently clean and organized. Student works well with team members and chef instructor. Time management is proficient. Student has pen and notebook.
Mastery

Uniform is complete and clean. Station is mastery-level clean and organized. Student takes initiative in the kitchen, works well with team members/chef instructor and leads by example. Time management is mastery-level. Student has pen and notebook.




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