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iRubric: Culinary Arts Kitchen Lab Assessment rubric
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Culinary Arts Kitchen Lab Assessment
Culinary Arts Kitchen Lab Assessment
Required tasks in a cooking lab. Individual student evaluation.
Rubric Code:
Z86672
By
wandoculinary
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12, Undergraduate
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Food Technology Practical Assessmen
Poor
1 pts
Good
3 pts
Excellent
5 pts
Uniform
Poor
Student was not in uniform when class began. Parts were missing from it and/or it was dirty.
Good
Student was in uniform at the begging of class but was missing parts to it and/or it was dirty.
Excellent
Student was in a complete and clean uniform at the beginning of class. (Hat, white chef coat, chef pants, closed toe shoes, permanent marker & thermometer.
Recipe Review
Poor
Student did not pay attention while recipe was previewed as a class.
Good
Student paid sporadic attention to the recipe preview.
Excellent
Student attended to the entire recipe preview.
Hygiene
Poor
Student did not wash hands; kept pushing stray hair back, touching face, clothing, etc.
Good
Student failed in one or more of the following: hand-washing; handling hair, face, clothing, etc.
Excellent
Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc.
Ingredient Collection
Poor
Ingredients, insufficiently collected or not readily available when needed.
Good
Ingredients partially collected had to interrupt procedure to get items that should have been available.
Excellent
Ingredients either collected in advance or readily available when needed.
Equipment
Poor
Insufficient equipment collected to complete all facets of the practical class
Good
Most equipment collected to complete all facets of the practical class
Excellent
All equipment collected to complete all facets of the practical class
Ingredient preparation
Poor
Ingredients, insufficiently prepared or not readily available when needed.
Good
Ingredients partially prepared had to interrupt procedure to complete a preparation task that should have already been completed
Excellent
Ingredients either collected in advance or readily available when needed.
Procedure
Poor
Recipe or proper procedure was not followed.
Good
Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Excellent
Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Time Management
Poor
Preparation, cooking and clean-up were not completed in a timely manner.
Good
Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have "dovetailed" to avoid wasting time.
Excellent
Preparation, cooking and clean-up were completed in a timely manner. Activities "dovetailed" to make efficient use of time.
Cooperation
Poor
Student only worked with constant supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Good
Student needed some supervision, prodding, or encouragement; tended to quit before all tasks complete. Focused on "fun" stuff. Avoided thorough clean-up. Slow to cooperate.
Excellent
Student willing to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Finished Food Product
Poor
Food product was inedible.
Good
Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Excellent
Correct preparation of food product resulted in appropriate taste, texture, appearance.
Safety
Poor
Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Good
Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Excellent
Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up
Poor
Dishes, utensils, equipment left unwashed; tables/floors not cleaned well; used towels and cleaning buckets left lying around. Equipment not put away.
Good
Dishes, utensils washed; but equipment/tables unwashed. Laundry and cleaning buckets may or may not be picked up. Some equipment not put away.
Excellent
Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Tables/ floors cleaned and swept. Laundry and cleaning buckets taken care of properly. Cleaning assignments finished.
Keywords:
Preparation, Cooperation, Skill practice, Safety, Clean up.
Subjects:
Vocational
(General)
Types:
Homework
Presentation
Assignment
Assessment
(Other)
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