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iRubric: Culinary Lab Practial Performance Evaluation rubric

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Culinary Lab Practial Performance Evaluation Culinary Lab Practial Performance Evaluation Assessment of lab santitation performance and skill level. Rubric Code: F93A39 By IMonty Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: (none)

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. 10 pts	Good Practiced good teamwork skills, completed all personal, pre-prep, and prep skills. 15 pts	Excellent Shows leadership skills within group and class. 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 Follows and completes recipe instructions or instructions as demonstrated by the teacher resul	Poor Did not prepare and gather all the ingredients and have them lined up in order of use, Did not follow guidelines for 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 off 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.
Cooperation Student worked together as a group effectively.	Poor Student failed to accomplish over half of the required procedures. Poor time management and little or no group effort.	Fair Student completed most of preparation steps but missed one or more of the procedures. Did not accomplish all techniques required by the group. Was resistant to tasks or helped inefficiently.	Good Student completed all the steps but did not use time management efficiently. Some of the skills used were inconsistent. Got distracted and did not finish in a timely manner.	Excellent Student practiced excellent time management in preparation procedures and successfully completed all tasks required by the group.
Uniform Display 100% of proper uniform.	Poor Student failed to meet correct uniform standards. Not focused to ensure compliance is practiced.	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 apron or shoes.	Good Student demonstrate proper standards of proper uniform practice. Portion of uniforms have minor flaws such as missing apron, neckerchief.	Excellent Student demonstrated 100% the standards of proper uniform practice.
Sanitation Follow kitchen techniques with proper excecution.	Poor Student did not focus on the task at hand, did not follow directions and/or did not complete the task within the allotted time. Some of the required items are missing from the plate.	Fair Student attempts proper technique but got distracted and only completed part of the instruction. Poor time management. Some of the required items are overcooked or undercooked.	Good Student demonstrated some proper technique. Rushed to complete in allotted time. Some execution points were missed.	Excellent Student demonstrated excellent execution. Followed proper techniques required successfully and presented it beautifully.

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Vocational

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