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iRubric: Macaroni and Cheese Final rubric

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Macaroni and Cheese Final Cooking Class Rubric Culinary Arts Rubric Code: GXXAW63 By mooncathy58 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Macaroni and Cheese Final
	Poor 10 pts	Fair 20 pts	Good 30 pts
Recipe Understanding	Poor Student did not read and execute recipe according to directions.	Fair Student attempted to read and execute recipe according to directions.	Good Student read and executed recipe according to directions.
Sanitation	Poor Student did not wash hands or tie hair back. Student did not rewash hands after touching hair, face, etc.	Fair Student did not complete both requirements: failed to wash hands or tie hair back.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Time Management	Poor Student does not manage time well and does not complete recipe on time.	Fair Student manages time fairly well but still does not finish on time.	Good Student used time allotted very well and completed recipe on time.
Skill Practice	Poor Student did not practice demonstrated techniques for food preparation.	Fair Student used some of the demonstrated techniques. Did not pay attention to details.	Good Student used the demonstrated techniques for food preparation during lab Student paid attention to details.
Safety	Poor Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.	Fair Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.<BR> Attempted to follow safe food handling procedures.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR> Student followed safe food handling procedures.
Organizational Skills	Poor The student was disorganized and did not make an action plan for their work.	Fair The student was somewhat organized but still seem scattered.	Good Student was organized and planned everything he/she needed to accomplish.
Clean-Up	Poor The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.	Fair Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.	Good Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area.