iRubric: ProStart Culinary Arts Kitchen Lab Rubric

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ProStart Culinary Arts Kitchen Lab Rubric ProStart Culinary Arts Kitchen Lab Rubric General rubric utilized for weekly culinary arts cooking labs. Rubric Code: Z86829 By rskolnick2 Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: (none)

Kitchen Lab/Service
	Poor 27 pts	Fair 31 pts	Good 35 pts	Superior 40 pts
Safe Food Handling Environment 10 pts	Poor Student did not wash hands or tie hair back. 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 and did tie hair back.	Superior Student demonstrated mastery of food-handling. There was no cross-contamination with food and food was stored properly.
Preparation/Techniques 10 pts	Poor 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.	Fair The group only completed "mise en place" of either food or equipment. Student used some of the demonstrated techniques. Student did not pay attention to demonstration or recipe details.	Good 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.	Superior The group had great "mise en place" with recipe notes. Student demonstrated finished food product exactly as per demonstration.
Professionalism/Teamwork 10 pts	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. Student worked steadily through the lab and participated in all kitchen tasks.	Superior Student mastered the use of customer service and professional attitude. Student demonstrated leadership by effectively delegating tasks to others.
Presentation and Taste 10 pts	Poor Student made no effort at presentation of food. Food was not servable.	Fair Student was unsuccessful at proper food presentation. Food tasted fair.	Good Student used careful presentation technique. food tasted good.	Superior Student mastered all aspects of presentation. Food tasted excellent.
Grading Scale 36-40 A 32-25 B 28-31 C 24-27 D 0-23 F