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iRubric: Foods Lab Rubric

iRubric: Foods Lab Rubric

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Foods Lab Rubric 
Cooking Class Rubric
Life Skills cooking rubric
Rubric Code: D44X47
By kristendemille
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: (none)

Powered by iRubric Cooking Class
  Poor

1 pts

Fair

2 pts

Good

3 pts

Excellent

4 pts

Recipe Preview

Poor

Student did not pay attention while recipe was previewed as a class.
Fair

Student paid sporadic attention to the recipe preview.
Good

Student attended to the entire recipe preview.
Excellent

Student asked several meaningful questions throughout lab demonstration.
Preparation

Poor

Student did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc.
Fair

Student did not complete both requirements: failed to wash hands or tie hair back.
Good

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

Student previewed work area. Did not need any reminders to tie back hair and thoroughly wask hands. Student got out all equipment prior to lab.
Cooperation

Poor

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

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

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

Student encouraged cooperation from all group members. Student worked steadily through lab and finished at least 5 minutes before the end of class.
Skill Practice

Poor

Student did not practice demonstrated techniques for food preparation.
Fair

Student used some of the demonstrated techniques. Did not pay attention to details.
Good

Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details.
Excellent

Student used all demonstrated techniques as well as recalled all names for the techniques. Student paid attention to all lab details.
Safety

Poor

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.
Fair

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.
Good

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

Student used all equipment safely and correctly. Student reminded others about safe kitchen procedures. Student did not need any teacher reminders.
Clean-Up

Poor

The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Fair

Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.
Good

Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area.
Excellent

Student checked all clean-up procedures. All procedures were completed at least 5 minutes before the end of class.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up

Subjects:


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