LABORATORY SCORE SHEET SCORING CHART FOR SKILLS

Mastery = 5 point
Proficient = 4 points
Satisfactory = 3 points
LAB: ________________________________ Basic =2 points
Unsatisfactory = 1 points
No Demonstration = 0 points
DATE: _______________________________

SCORE
6. Participation & Cooperation
1. Preparation/Recipe Review

5. Measurement Technique
2. Safety & Sanitation

8. Time Management

10. Finished Product

9. Kitchen Clean-up
3. Skills Practice
4. Tool Usage

7. Teamwork

COMMENTS:

Kitchen 1

Kitchen 2

Kitchen 3

Kitchen 4
ADDITIONAL NOTES:

DESCRIPTION OF SCORE SHEET ELEMENTS

PREPARATION & RECIPE REVIEW: Proper hand washing, wears an apron, has hair
covered at all times, reviews recipe and is clear on all recipe instructions

SANITATION & SAFETY: Maintains a clean & sanitatry work space, aviods cross
contamination or unsanitary condition, follows safe food handling procedures;
Demonstrates safe use of all kitchen equipment, maintains a safe work environment,
practices safe behaviors

SKILLS PRACTICE: Demonstrates technique(s) for food preparation studied in class, pays
attention to detail, practices past culinary skills

TOOL USAGE: Demonstrates proper use of all tools and equipment, refrains from use of
excessive force or unnecessary roughness

MEASUREMENT TECHNIQUE: Demonstrates proper measurement technique, uses

appropriate measurement utensils, follows measurements given in recipes

PARTICIPATION & COOPERATION: Demonstrates a willingness to complete all tasks

including clean up tasks, works steadily through the lab, participates in all pre/post lab
work

TEAMWORK: Displays willingness to work with all partners, shares lab duties equally

KITCHEN CLEAN-UP: Leaves kitchen clean, washes, dries and puts away all dishes &
utensils, wipes out sink, washes all counter tops and tables, sanitizes, gathers laundry and
puts it in the washing machine

FINISHED PRODUCT: Takes pride in finished product, shares with class

Lab Prep and Ticket Out: Students should also have some sort of recipe note card they
have to copy the recipes on. They will have time to do this either day of lecture or at the
end of lab.