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iRubric: Culinary Arts rubric
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Culinary Arts
Culinary Arts
Yeast Bread Assessment
Rubric Code:
LC34XW
By
cmeese
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
9-12
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Desktop Mode
Mobile Mode
Cooking Class
Poor
4 pts
Fair
7 pts
Good
10 pts
Recipe
Poor
Student did not follow the recipe directions.
Fair
Student followed the recipe for the most part. They might of left out a step or an ingredient.
Good
Student followed the recipe directions word for word.
Preparation
Poor
Student did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc. Students had no clue where anything was located.
Fair
Student did not complete both requirements: failed to wash hands or tie hair back. Student has some questions on where to locate either equipment or ingredients.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Student was able to gather all necessary equipment and ingredients.
Cooperation
Poor
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Did not work well with partner.
Fair
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Had some issues with partner.
Good
Student demonstrated a willingness to complete all tasks including clean up tasks. Worked very well with partner.
Skill Practice
Poor
Student did not practice demonstrated techniques for food preparation.
Fair
Student used some of the techniques covered up to this point in class.
Good
Student used the techniques for food preparation during lab.
Student paid attention to details.
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.
Keywords:
cooking, life skills, preparation, cooperation, skill practice, safety, clean up
Subjects:
Vocational
Types:
Project
Assignment
(Other)
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