Kitchen Lab/Service 

  Poor10 pts

Fair15 pts

Good20 pts

Superior25 pts

Safe Food Handling Environment 25 %

PoorStudent did not wash hands or tie hair back. Student did not rewash hands after each new task.

FairStudent did not complete both requirements. Students washed hands minimally.

GoodStudent did wash hands properly at the beginning and throughout the lab and did tie hair back.

SuperiorStudent demonstrated mastery of food-handling.There was no cross-contamination with food and food was stored properly.

Preparation/Techniques 25 %

PoorThe group did not review recipe and have proper "mise en place" of food or equipment. Students did not practice demonstrated techniques for food preparation.Food did not get prepared.

FairThe group only completed "mise en place" of either food or equipement.Student used some of the demonstrated techniques. Student did not pay attention to demonstration or recipe details.Food qaulity was unservable.

GoodThe 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.Food tasted good.

SuperiorThe group had great "mise en place" with recipe notes.Student demonstrated finsihed food product exactly as per chef demonstration.Food tasted excellent.

Professionalism/Teamwork25 %

PoorStudent only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.

FairStudent worked but complained, refused non-preferred tasks, or quit before all tasks were complete.

GoodStudent demonstrated a willingness to complete all tasks including clean up tasks. Student worked steadily through the lab and participated in all kitchen tasks.

SuperiorStudent mastered the use of customer service and professional attitude.Student demonstrated leadership by effectively delegating tasks to others.

Safety/Sanitation 25 %

PoorDid 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.

FairStudent tried to use equipment safely and correctly. Careless at times and did not always follow the rules.Attempted to follow safe food handling procedures.

GoodStudent demonstrated safe and correct use of all kitchen equipment used for the lab.Student followed safe food handling procedures.

SuperiorStudent mastered all aspects of sanitation before, during, and after service.Student adhered to HACCP standards.

Grading Scale 20-18 points = A17-15 points = B14-13 points = C12-11 points = D10-00 points = F