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iRubric: Cooking Lab rubric

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Cooking Lab Cooking Lab Required tasks in a cooking lab. Group Evaluation Rubric Code: J6B243 By jinnya1979 Ready to use Public Rubric Subject: Vocational Type: Presentation Grade Levels: (none)

Cooking Lab
	Poor 1 pts	Fair 2 pts	Good 3 pts
Preparation	Poor Student did not wash hands; kept pushing stray hair back.	Fair Student either failed to wash hands or kept pushing stray hair back.	Good Student washed hands properly at the beginning and throughout the lab; well-kept hair was left alone.
Ingredients, Equipment	Poor Ingredients, equipment insufficiently assembled or not readily available when needed.	Fair Ingredients, equipment partially assembled; had to interrupt procedure to get items that should have been available.	Good Ingredients and equipment either assembled in advance or readily available when needed.
Time Management	Poor Preparation, cooking and clean-up were not completed in a timely manner.	Fair Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have made better use of the time allowed.	Good Preparation, cooking and clean-up were completed in a timely manner. Activities coordinated to make full use of the time allowed.
Cooperation	Poor Student only worked with constant adult supervision or prodding. Argued with kitchen mates or ignored their comments. Didn't demonstrate a willingness to work cooperatively.	Fair Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Little arguing with kitchen mates. Avoided thorough clean-up. Slow to cooperate.	Good Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Recipe Reading	Poor Recipe was not followed.	Fair Recipe was somewhat followed, but errors in the order of steps or measuring occurred.	Good Recipe was followed commendably. No measuring or order of step errors occured.
Finished Food Product	Poor Food product was inedible.	Fair Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.	Good Food product was prepared correctly, resulting in appropriate taste, texture, appearance.
Safety	Poor Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.	Fair Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.	Good Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up	Poor Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.	Fair Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.	Good Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.

Keywords:

Preparation, Cooperation, Skill practice, Safety, Clean up. Homeschool

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