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iRubric: Professional Chef Badge rubric

iRubric: Professional Chef Badge rubric

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Professional Chef Badge 
To earn this badge students must: 1. Demonstrate safe and sanitary kitchen practices. 2. Prepare a hot, cold, or baked good. 3. Demonstrate the ability to work independently is a commercial kitchen. 4.Utilize kitchen utensils and equipment properly.
Rubric Code: X2X5C44
By ehudson302
Draft
Public Rubric
Subject: Education  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric Professional Skill
  Poor

10 pts

Fair

15 pts

Good

20 pts

Excellent

25 pts

Lab Time, and Equipment

Poor

 Student requires continual reminders to get organized or started and finished 25% of their lab.
Fair

 Student requires multiple reminders to get organized or started. Student was able to finish 50% of their lab.
Good

 Student requires reminder to get organized or started. Student was able to finish 75% of their lab.
Excellent

 Student is organized, started on time and finished 100% of their lab.
Sanitation and Cleanup

Poor

 Student does not use safe practices to avoid food borne illness after multiple reminders
 Kitchens are not kept organized and clean at all times after requiring multiple reminders
 Student is not appropriately dressed and hair controlled after reminder
Fair

 Student uses safe practices to avoid food borne illness after reminder
 Kitchens are kept organized and clean at all times but require multiple reminders
 Student is appropriately dressed and hair controlled after reminder
Good

 Student uses safe practices to avoid food borne illness
 Kitchens are kept organized and clean at all times but require reminders
 Student is appropriately dressed and hair controlled
Excellent

 Student uses safe practices to avoid food borne illness
 Work space is organized and clean at all times
 Student is appropriately dressed and hair controlled
Recipe and Final Product

Poor

 Ingredients are not correctly measured at supply table.
 At kitchen, group does not follow directions in correct order and/or use correct amounts with great assistance
Fair

 Ingredients are correctly measured at supply table with repeated assistance.
 At kitchen, group followed directions in correct order and used correct amounts with great assistance
Good

 Ingredients are correctly measured at supply table with assistance.
 At kitchen, followed directions in correct order and used correct amounts with reminder
Excellent

 Ingredients are correctly measured at supply table.
 At kitchen, followed directions in correct order and used correct amounts
Professionalism and Participation

Poor

 Ingredients are not correctly measured at supply table.
 At kitchen, group does not follow directions in correct order and/or use correct amounts with great assistance
Fair

 Ingredients are correctly measured at supply table with repeated assistance.
 At kitchen, group followed directions in correct order and used correct amounts with great assistance
Good

 Ingredients are correctly measured at supply table with assistance.
 At kitchen, followed directions in correct order and used correct amounts with reminder
Excellent

 All group members actively participate in all activities
 All group members clean and sanitize work station.




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