iRubric: ProStart Culinary Arts Kitchen Lab Rubric

The 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.

The group only completed "mise en place" of either food or equipement.
Student used some of the demonstrated techniques.
Student did not pay attention to demonstration or recipe details.
Food qaulity was unservable.

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.

The group had great "mise en place" with recipe notes.
Student demonstrated finsihed food product exactly as per chef demonstration.
Food tasted excellent.

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.

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.

Student mastered all aspects of sanitation before, during, and after service.
Student adhered to HACCP standards.