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iRubric: General Cooking Lab rubric

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General Cooking Lab These will be the guidelines for grading all labs unless working on something specific for class (i.e knife skills/ tools & equipment etc). Students should use this to self grade and meet with the instructor to discuss where they believe they should be graded. Rubric Code: KX7C95B By jbtoback Draft Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Enter rubric title Enter rubric description
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
Enter description	Poor Lack of effort on the group part, did not follow directions, wandered from assigned group, did not follow through with assigned kitchen duties	Fair Participated with minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement	Good Practiced good team work, completed prep work and kitchen duties, good attitude when working with group, practices good techniques, follows directions, demonstrates specific skills	Excellent Shows leadership within the class and group, demonstrates mastery of techniques, completes assigned jobs/ kitchen duties, goes above and beyond cleaning, would be able to demonstrate creativity within a recipe, kitchen left spotless
Preparation Measuring, Knife skills, Cooking Technique, use of ingredients, Mise En Place, Tools & Equipment, Time Management	Poor Does not measure ingredients No organization Dish area not set up properly with bus tub and green bucket with hot soapy water Missed preparation steps Does not utilize correct equipment Does not utilize time correctly Group is redirected multiple time	Fair Completes most preparation but missed one or more Mise en Place not complete before starting to cook Dish station set but not complete Group members wander during the process Group redirected less than 5 times, lab completed before end of class	Good Completed all steps Time utilization not perfect, rushed to clean Mise en place complete, may have missed 1 ingredient Group works together but struggles No wandering Group redirected less than 3 times Lab completed and cleaned with 10 minutes left in class	Excellent Excellent time management each student had a job to do Mise en place completed before cooking Dish station set as directed from instruction (recalling previous knowledge) No wandering No redirection Lab completed and station cleaned with 15 minutes left in class
Cooking Follows complete Instruction as demonstrated by the instructor, resulting in a finished food product	Poor Group not focused on task at hand Left equipment unattended Does not utilize heat control Does not follow directions Does not know equipment	Fair Group attempted but was distracted or did not complete the assigned task Only followed part of the instructions Struggles with equipment knowledge	Good Group shows proper cooking method and technique, wrong equipment may have been used Follows directions Time management for cooking specific foods needs to be practiced	Excellent Demonstrates proper cooking techniques Completes all instructions Appropriate equipment used Creates a successfully completed dish
Safety & Sanitation Dish station Cleaning Sanitizing Hand washing Overall Safety	Poor Does not use appropriate safety (handling knifes) Does not wash hands Hair not tied back as instructed (see syllabus) Dishes not properly cleaned Green bucket not setup to wash knives Counters not sprayed with sanitizer Improper footwear Equipment left on or out in station	Fair Group members wash hands Dish station not set correctly Hair tied back No green bucket set up for knives Counter cleaned with hot soapy water, but not sprayed with sanitizer spray Improper footwear by one or more in the group Equipment left on on	Good Group demonstrates proper hand washing (hot water and soap) Dish station set up correctly Proper sanitation practiced most of the time Counters cleaned with hot soapy water and sprayed with sanitizer spray Proper footwear All equipment dried properly and put away	Excellent Group demonstrates excellent hand washing Dish station set up correctly Green bucket set up correctly Knives handled appropriately (sharpened and honed as needed) Group members have hair tied back and are appropriately dressed as described in syllabus Counters scrubbed with hot soapy water, sanitized and dried
Group Cooperation Arguing Complaining Workload distributed	Poor Students have no plan in place (timeline) Group members do not know who is doing what in the group (Arguing) No organization within the group One group member does all the work	Fair Time line in place but group does not follow it 1-2 members do not work Certain members do all the work within the group Members complain about doing more work but don't delegate workload	Good Time line in place, followed but scarcely All members participate, certain members still doing more than others, delegation is limited. No arguing among group members	Excellent Time line in placed and followed exactly Even delegation of work no matter the job Group works extremely well together, sets example for other groups
Final Product Product is edible, seasoned appropriately, demonstrates appropriate cooking technique	Poor Product is burnt, inedible under seasoned Poor product overall Group wasted ingredients Did not use appropriate cooking technique	Fair Several mistakes apparent within cooking procedures Under seasoned but edible Minimal ingredient waste based on recipe	Good Product is edible Minimal mistakes in cooking procedures Seasoning needs to be adjusted Minimal waste for products	Excellent Product is edible No cooking mistakes in cooking procedures Seasoning is very well done No waste of food products, leftovers stored appropriately

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