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iRubric: PROSTART 2 RESTAURANT RUBRIC

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PROSTART 2 RESTAURANT RUBRIC 
Cooking Lab Performance Evaluation
Assessment of lab performance and skill level
Rubric Code: D4CWWC
By rwmchef
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Cooking lab evaluation
  Poor

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

2.5 pts

Fair

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

5 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

7.5 pts

Excellent

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

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:


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