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iRubric: iMotion Practical Rubric

iRubric: iMotion Practical Rubric

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iMotion Practical Rubric 
Food Technology Practical Rubric
Rubric Code: G2XXW8X
By RomiRomi2020
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 6-8, 9-12

Powered by iRubric Assessment Task: Part B
iMotion Practical
  Excellent

2 pts

Good

1 pts

Poor

0 pts

ICT Competency
20 %

Excellent

Student used iMotion effectively and used relevant ICT in a safe and appropriate manner.
Good

Student used ICT with areas for improvement.
Poor

Student did not use ICT tools effectively.
Procedure
15 %

Excellent

Recipe or procedure was followed commendably. No errors in measuring or order of steps occured.
Good

Recipe or proper procedure was somewhat followed, but errors in measuring or order of steps occurred.
Poor

Recipe or proper procedure was not followed.
Working Cooperatively
15 %

Excellent

Student demonstrated willingness to complete all tasks including clean-up. Worked well with their partner. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Good

Student needed some adult supervision, prodding, or encouragement. Avoided thorough clean-up. Slow to cooperate.
Poor

Student only worked with constant adult supervision, prodding, or encouragement. Didn't complete all tasks, didn't demonstrate a willingness to work cooperatively.
Hygiene
10 %

Excellent

Student washed hands properly at the beginning and throughout the lab; avoided handling hair, face, clothing, etc. Apron was put on promptly. Clean-up was thorough.
Good

Student failed in one or more of the following: apron; hand-washing; handling hair, face, clothing; clean-up.
Poor

Student did not follow appropriate hygiene procedures.
Safety
10 %

Excellent

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Good

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Poor

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Organisation
10 %

Excellent

Ingredients and equipment either collected in advance or readily available when needed.
Good

Ingredients and equipment partially collected had to interrupt procedure to get items that should have been available.
Poor

Ingredients or equipment insufficiently collected or not readily available when needed.
Time Management
10 %

Excellent

Preparation, cooking and clean-up were completed in a timely manner. Time Plan was written and followed to a high standard.
Good

Preparation, cooking and clean-up were completed in a somewhat timely manner. Time Plan was written and followed to a moderate standard.
Poor

Preparation, cooking and clean-up were not completed in a timely manner. Time Plan was not written and followed effectively.
Final Product
10 %

Excellent

Correct preparation of food product resulted in appropriate taste, texture, appearance.
Good

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Poor

Food product was inedible.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up.



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