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iRubric: Cooking Lab Performance Evaluation rubric

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Cooking Lab Performance Evaluation Cooking Lab Performance Evaluation Assessment of lab performance and skill level Rubric Code: G226B84 By mccartys Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: 6-8

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 1 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 2 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 3 pts	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 4 pts
Team Grading 75 %
Preparation Measuring, chopping, and otherwise preparing the ingredients, job assignments, rubric	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 Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.	Poor Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.	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.	Excellent Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Time management & Pre-preparation Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.	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 Practiced proper safety and sanitation techniques	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
Final Product	Poor burnt/ undercooked, inedible, poor product.	Fair Poor final product, several mistakes apparent.	Good Good final product but slightly off	Excellent Excellent final product. Turned out just as expected.
Clean up	Poor 5 or lower in clean up evaluation. Oven or burner left on.	Fair Fair clean up but missed 3-4 items. Oven hood fan and or light left on.	Good Good clean up but missed 1-2 items.	Excellent Excellent clean up.
Team duty	Poor Team duty was not done.	Fair Team duty was done poorly or incompletely.	Good Team duty was done.	Excellent Team duty was done correctly and completely.
Individual Grading 25 %
Duties Completion of all kitchen duties	Poor Student did not complete assigned kitchen duties.	Fair Student only partially completed kitchen duties.	Good Student completed most kitchen duties.	Excellent Student completed kitchen duties and helped other students as needed.
Citizenship	Poor Student exhibited multiple or very unsafe practices such as improper use of equipment, towels, or wondering.	Fair Student exhibited several unsafe practices such as improper use of equipment, towels, or wondering.	Good Student showed safe practices and behavior.	Excellent Student exhibited excellent safety and behavior and set a great example for the group.

Keywords:

family consumer science, cooking lab

Subjects:

Vocational

Types:

(Other)

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