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iRubric: Cooking Project rubric

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Cooking Project Cooking Project Students will work together in their groups to research their states dish, execute the recipe, convert the measurements, prepare a informational poster, prepare the dish, and reflect on the experience. Rubric Code: KBA2XX By lindsayd32 Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Cooking Project Across the Nation
	Excellent 4 pts	Good 3 pts	Fair 2 pts	Poor 1 pts
Authenticity of recipe	Excellent The recipe/dish is authentic to your sate.	Good n/a	Fair n/a	Poor The recipe/dish is not authentic.
Recipe Execution	Excellent The recipe is executed with no flaws in the taste or the ingredients used and is done in the class timeframe	Good The recipe is executed with no flaws in the taste or the ingredients used but is not finished in the class timeframe	Fair The recipe is semi executed and is not finished in the class timeframe	Poor The recipe is not executed or done on time
Preparation	Excellent The group was fully prepared on the day of the presentation. Recipe, food, poster, etc.	Good The group was mildly prepared on the day of the presentation. Recipe, food, poster, etc.	Fair The group was semi prepared on the day of the presentation. Recipe, food, poster, etc.	Poor The group was not at all prepared on the day of the presentation. Recipe, food, poster, etc.
Poster	Excellent All of the items are present in the poster. At least 3 pictures, brief overview of the states and regions history, the recipe that is used for your dish and why you selected it, at least 5 historically knowns foods and dishes are present and an explanation of why they are popular if applicable	Good Only 4 of the items are present on the poster. At least 3 pictures, brief overview of the states and regions history, the recipe that is used for your dish and why you selected it, at least 5 historically knowns foods and dishes are present and an explanation of why they are popular if applicable	Fair Only 3 of the items items are present in the poster. At least 3 pictures, brief overview of the states and regions history, the recipe that is used for your dish and why you selected it, at least 5 historically knowns foods and dishes are presentand an explanation of why they are popular if applicable	Poor No poster is present
Presentation	Excellent The dish is attractive and well presented. A card is placed next to the dish giving it's title and main ingredients.	Good The dish is moderately attractive and is not presented well. A card is placed next to the dish giving it's title and main ingredients.	Fair The dish is not attractive and does not look appetizing. A card is placed next to the dish giving it's title and main ingredients.	Poor The dish is not attractive and does not look appetizing. There is not a card to identify the dish.
Reflection	Excellent An individual typed, 1/2 page reflection on the student's observations from the rest of the classes meals and posters.	Good A hand-written, 1/2 page reflection on the student's observations and opinions of the project is included.	Fair The reflection is less than 1/2 page.	Poor No reflection is submitted.
Clean-up	Excellent Your kitchen and presentation area are spotless	Good n/a	Fair n/a	Poor The kitchen is not cleaned up to teachers expectations

Keywords:

cuisine, cooking, demo

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