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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:
YX53A35
By
natalie_harrell
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
9-12
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Weekly kitchen Lab
Poor
1 pts
Fair
3 pts
Good
5 pts
Safe Food Handling
Poor
Student did not wash hands or tie hair back. <BR>
Student did not rewash hands after each new task
Fair
Student did not complete both requirements. Students washed hands minimally.
Good
Student did wash hands properly at the beginning and throughout the lab, did tie hair back, and was in proper attire.
Preparation and Techniques
Poor
The student did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.
Fair
The student only completed "mise en place" of either food or equipement<BR>
Student used some of the demonstrated techniques. Did not pay attention to details.
Good
The group had good "mise en place". Student used the demonstrated techniques for food preparation during lab.
<BR>
Student paid attention to details
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.
Safety and sanitation
Poor
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.
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.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR>
Student followed safe food handling procedures.
Food was cooked to the proper temperature.
Subjects:
Vocational
(General)
Types:
Project
Assignment
(Other)
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