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iRubric: Assessment of Cooking rubric
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Assessment of Cooking
Assessment of Cooking
Understanding measurements & cooking vocabulary, collaboration while cooking in a group, serve healthy and well presented meals.
Rubric Code:
EX562B2
By
bhassassian123
Ready to use
Public Rubric
Subject:
Health
Type:
Project
Grade Levels:
K-5, 6-8
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Desktop Mode
Mobile Mode
Collaboration
Excellent
(N/A)
Good
(N/A)
Fair
(N/A)
Poor
(N/A)
Falls Far Below
0 pts
Participation
Excellent
A true team member who encourages and supports the efforts of others in the group, performs all of their assigned jobs, and who helps a lot.
Good
A strong group member who tries hard and completes most of their assigned jobs, and may help others if asked.
Fair
A satisfactory group member who may do what is required, but relies on others to help complete their assigned task.
Poor
Sometimes chooses not to participate and does not complete assigned tasks.
Falls Far Below
Almost no participation. Appears not to be part of the group.
Communication
Excellent
Listens, interacts, and helps direct the group during cooking, clean-up and evaluation.
Good
Listens and interacts with the group during cooking, clean-up and evaluation.
Fair
Has trouble listening and interacting with the group during cooking, clean-up, and evaluation.
Poor
Has difficulty listening. Tends to argue with teammates.
Falls Far Below
Does not add to any communications. Interferes with the groups' teamwork.
Measurements & Vocab
Excellent
Measures and uses cooking vocabulary correctly all of the time.
Good
Measures and uses cooking vocabulary correctly most of the time
Fair
Measures and uses cooking vocabulary correctly some of the time.
Poor
Needs assistance to measures and use cooking vocabulary.
Falls Far Below
Unable to measure and use cooking vocabulary.
Health Factor
Excellent
All dishes served were healthy, nutritious and interesting.
Good
Some of the dishes served were healthy, nutritious and interesting.
Fair
All of the dishes served were either healthy, nutritious or interesting.
Poor
Some of the dishes served were either healthy, nutritious or interesting.
Falls Far Below
Dishes served were not healthy, nutritious or interesting.
Final Product
Excellent
Great flavour, colour and texture. Dish exceeded expectations.
Good
Good flavour, texture and colour. Well presented.
Fair
Reasonably tasty meal. Presentation needed some extra attention.
Poor
Dish lacked flavour. Presentation was poor.
Falls Far Below
Inedible dish with no thought put in to presentation.
Keywords:
run a restaurant
Subjects:
Health
(General)
Types:
Project
Quiz
Assessment
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