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iRubric: Cooking Lab Final Performance Evaluation rubric

iRubric: Cooking Lab Final Performance Evaluation rubric

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Cooking Lab Final Performance Evaluation 
Cooking Lab Performance Evaluation
Assessment of lab performance and skill level
Rubric Code: A3C5X6
By dmvasquez
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: (none)

Powered by iRubric Cooking lab evaluation
100 % Performance requirements for cooking labs
  Poor

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

5 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

10 pts

Good

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

15 pts

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

20 pts

Personal & Pre-preparation

Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab. Sanitation practice
Poor

Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Student demonstrated poor safety and sanitation.
Fair

Student completed most of tasks, but missed one or more of steps. Student only demonstrated some safety and sanitation practices.
Good

Student completed all the steps but did not use time management. Student only demonstrated some safety and sanitation practices.
Excellent

Student practiced excellent time management in completing each personal and pre-preparation task. Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Preparation/Cooking

Measuring, chopping, and otherwise preparing the ingredients. Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.
Poor

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step. Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Fair

Student completed most of preparation steps but missed one or more of the procedures. Did not participate in all the preparation steps or wandered out of group during the process.
Student attempted tasks but got distracted or did not complete assigned task.
Good

Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Student demonstrated excellent cooking technique. Completed all instructions successfully, within the allotted time.
Knife Skills

Properly display classical knife cuts
Poor

Student failed to accomplish over half of the required procedures. Poor time management.
Fair

Student completed most of preparation steps but missed one or more of the procedures. Did not accomplish all knife cuts, portion weight not met.
Good

Student completed all the steps but did not use time management. Some knife cuts were inconsistent
Excellent

Student practiced excellent time management in preparation procedures and successfully complete all criteria for classical knife cuts
Uniform

Display 100% of proper uniform
Poor

Student failed to meet correct uniform standards. Not focus to ensure compliance as practice by group.
Fair

Student attempts to achieve standards of proper uniform practice. Portion of uniforms have minor flaws, wrinkles, stains, pants not hemmed and missing pen and or probe.
Good

Student demonstrate proper standards of proper uniform practice. Portion of uniforms have minor flaws such as missing probe, neckerchief
Excellent

Student demonstrate high standards of proper uniform practice
Chicken Fabrication

Display proper fabrication of chicken
Poor

Student did not focus on the task at hand, did not follow directions and did not complete the task within the allotted time
Fair

Student attempts proper fabrication technique but got distracted and only completed part of the instruction. Poor time management.
Good

Student demonstrated some proper fabrication technique, some cuts are rough, meat left on bones. Rushed to complete in allotted time
Excellent

Student demonstrated excellent fabrication. Followed proper techniques as demonstrated successfully, and finished within the allotted time.




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