Cooking Lab Rubric For The Culinary High School And FCS Classroom

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Grab and Go

Pictures for students who work better with visuals

You Tube Video - explaining how to use the worksheet

Use it for any lab in the kitchen. This rubric/marking sheet was designed to be flexible with what you are doing in the kitchen. One day is bakeshop, the other is grill or oven work but at the end of the day the space has to be respected and clean.

It does not mark taste of the product because I see that as an experience and exposure issue. It does mark 'are they learning how to work in this kind of space'.

Allow the students to self asses along with your assessment or they can use it as a checklist to make sure they have completed the expectations of the lab.

Description of How to Use the Rubric

This is a Levels 1-4 Rubric where the requirement by you is a checkmark indicating where you think the students actions and activities fell in the 1-4 scale.

There is a space at the top of the page to indicate the class, students name and date. All of that can be the job of the student to fill out.

At the bottom of the sheet is an additional notes area for you to write any additional comments you see as necessary.

Grading Criteria:

  1. Did the student(s) read all of the instructions before beginning the lab?
  2. Did the student(s) gather all needed utensils and cookery before beginning the recipe?
  3. Did the student(s) gather and measure all ingredients before beginning the recipe (mise en place)?
  4. Did the student(s) wash all utensils and cookery used and return it to its proper place in the kitchen?
  5. Did the student(s) wash and sanitize their food preparation and cooking areas?
  6. Did the student(s) wear and care for their PPE (protective personal equipment) jackets, aprons, cloths, oven mitts making sure they are washed, hung, folded, tidied etc?

You might also like:

Kitchen Lab Rubric - not editable

National Standards for Family and Consumer Sciences

8.2.5 Practice standard personal hygiene and wellness procedures.

8.3.3 Demonstrate procedures for cleaning and sanitizing equipment, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.

8.3.5 Demonstrate procedures for safe and secure storage of equipment and tools.

8.5.3 Demonstrate knowledge of portion control and proper scaling and measurement techniques


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Drawn Images from Karl's Clips

FCS, FACS, culinary, food, hospitality, prostart, family consumer science, home ec, home economics, design, design technology, textile, food technology, secondary tech, careers

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