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iRubric: Culinary Arts Kitchen Lab Rubric
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Culinary Arts Kitchen Lab Rubric
Culinary Arts Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Rubric Code:
WB87BW
By
jartal
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
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Weekly kitchen Lab
Poor
5 pts
Fair
10 pts
Good
15 pts
Excellent
20 pts
Sanitation and safety
Poor
Student practices no sanitation or rules of safety
Fair
Student practices minimum sanitation skills and safety in the kitchen.
Good
Student has very little mess around, cleans as they go, and practices safety rules while working .
Excellent
students work area is spotless, all dishes are cleaned and put away and adheres to all rules of safety.
Presentation
Poor
Food is not presented in an appetizing fashion. Very sloppy work.
Fair
Food looks ok but needs more work in order to be appealing.
Good
Food looks good but needs a little finishing in order to look great.
Excellent
Food is presented in an appetizing and appealing way. Perfect presentation.
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.
Excellent
Student completed all tasks and worked diligently. Even assisted in other duties.
Flavor and taste
Poor
No seasoning. Bland tasting. Flavors do not go well together.
Fair
Food is slightly under seasoned and flavors are ok.
Good
Food is seasoned well, flavors are combined well and tastes good.
Excellent
Flavors and seasoning is perfect.
Skills and Techniques
Poor
Shows no skill or proper cooking techniques at all.
Fair
Very little amount of skill or proper techniques demonstrated.
Good
Good amount of skillsand proper techniques. Needs a little more work to be great.
Excellent
Skills and techniques are perfect. Assignment executed perfect.
Overall
Poor
Student was not prepared for activity. Very messy, unorganized, unprepared and didn't complete task.
Fair
Student was messy, need lots of assistance, poorly prepared, barely finished task.
Good
Student worked well, needed little assistance, prepared for class, finished most of task.
Excellent
Student displayed great amount of skill, needed no assisstance, well prepared for class and completed task.
Keywords:
Chef J. Talley Lincoln High School
Subjects:
Vocational
(General)
Types:
Project
Assignment
Assessment
(Other)
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