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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 MCMC Culinary Arts Kitchen Lab rubric utilized for weekly culinary arts Food Production Lab Rubric Code: YX385B3 By Maggie1369 Draft Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12, Undergraduate

Food Production Lab
	Fair 20 pts	Good 25 pts	Superior 30 pts
Preparation/Techniques	Fair Student demonstrated fair mise en place techniques during food production	Good Student demonstrated good mise en place techniques during food production	Superior Student demonstrated superior mise en place techniques during food production
Safe Food Handling Environment	Fair *Student demonstrated fair safe food-handling during entire food production	Good *Student demonstrated good safe food-handling during entire food production	Superior *Student demonstrated superior safe food-handling during entire food production
Professionalism/Teamwork	Fair Student demonstrated fair leadership and teamwork attitude during entire food production Student needed to be prompted to stay on task the entire food production	Good Student demonstrated good leadership and teamwork attitude during entire food production Student needed to be prompted to stay on task	Superior Student demonstrated superior leadership and teamwork attitude during entire food production Student did not need be prompted to stay on task
Safety/Sanitation	Fair Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.<BR> Attempted to follow safe food handling procedures. Student did not adhered to HACCP standards.	Good Student demonstrated good aspects of sanitation before, during, and after service. Student mostly adhered to HACCP standards.	Superior Student demonstrated all aspects of sanitation before, during, and after service. Student always adhered to HACCP standards.
Grading Scale