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Group Rubric
PROSTART RUBRIC
Assessment of lab performance and skill level
Rubric Code:
B23XAWA
By
cjonesictc
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
9-12
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Cooking lab evaluation
Poor
2.5 pts
Fair
5 pts
Good
7.5 pts
Excellent
10 pts
Preparation
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
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.
Good
Student completed all the steps but did not use time management
Excellent
Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking or service
Poor
Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.Left customers unattended, wandered off.
Fair
Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good
Student showed proper cooking methods and techniques, but did not practice good time management.Followed most service directives and guidelines.
Excellent
Student demonstrated proper cooking or service technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Time management & Pre-preparation
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.
Fair
Student completed most of tasks, but missed one or more of steps
Good
Student completed all the steps but did not use time management
Excellent
Student practiced excellent time management in completing each personal and pre-preparation task.
Safety & Sanitation
Poor
Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, sanitizing, cleaning up as needed, dishwashing, and final clean-up.
Fair
Student only demonstrated some safety and sanitation practices.
Good
Student demonstrated proper safety and sanitation practices most of the time.
Excellent
Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Group Cooperation
Poor
poor cooperation/ discord
Fair
fair cooperation
Good
good cooperation
Excellent
excellent cooperation
Keywords:
family consumer science, cooking lab, CULINARY
Subjects:
Vocational
Types:
Assignment
(Other)
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