Kitchen Lab/Service

Poor Fair Good Superior

10 pts 15 pts 20 pts 25 pts
Safe Food Handling Poor Fair Good Superior
Environment
25 % Student did not wash hands or tie hair back. Student did not complete both Student did wash hands properly at Student demonstrated
Student did not rewash hands after each new requirements. Students washed the beginning and throughout the mastery of food-handling.
task. hands minimally. lab and did tie hair back. There was no cross-
contamination with food
and food was stored
properly.

Preparation/Techniques Poor Fair Good Superior

25 %
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.
Food did not get prepared.
The 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.
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.
Food tasted good.
Appropriate portion size.
 Proper size and clean
plate is used with no
fingerprints/ smudges on
the rim or the areas that do
not display food.
 Excellent use of
contrasting colors & visible
texture.
 No evidence of non-
functional garnishing.
 All food served at a safe &
proper temperature.
 Plate or bowl used is at
the proper temperature
when food is served.

Professionalism/Teamwork Poor Fair Good Superior

25 %
Student only worked with prodding. Did not
participate in all tasks, and did not
demonstrate a willingness to work.
Student worked but complained,
refused non-preferred tasks, or
quit before all tasks were
complete.
Student demonstrated a
willingness to complete all tasks
including clean up tasks.
Student worked steadily through
the lab and participated in all
kitchen tasks.
Student mastered the use
of customer service and
professional attitude.
Student demonstrated
leadership by effectively
delegating tasks to others.

Safety/Sanitation Poor Fair Good Superior

25 %
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.
Student tried to use equipment
safely and correctly. Careless at
times and did not always follow
the rules.
Attempted to follow safe food
handling procedures.
Student demonstrated safe and
correct use of all kitchen
equipment used for the lab.
Student followed safe food
handling procedures.
Student mastered all
aspects of sanitation
before, during, and after
service.
Student adhered to HACCP
standards.

Grading Scale
20-18 points = A
17-15 points = B
14-13 points = C
12-11 points = D
10-00 points = F