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iRubric: Sabine Pass High School Cooking Lab Performance Evaluation rubric

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Sabine Pass High School Cooking Lab Performance Evaluation Cedarburg High School Cooking Lab Performance Evaluation Class;______________________ Students __________ ____________ _______________ __________ Hour _______________ Rubric Code: M8X3BC By danlab Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: 9-12

Cooking lab evaluation
	Needs Improvement Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 1 pts	Basic Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 2 pts	Proficient Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques 3 pts	Distinguished Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 4 pts
Team Grading
Preparation	Needs Improvement Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before preparation, missed a preparation step. Wandering out of group.	Basic Student completed most of preparation steps but missed one or more of the procedures. Did not participate in all the preparation steps or wandered out of group during the process.	Proficient Student completed all the steps but did not use time management	Distinguished Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking	Needs Improvement Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions, etc	Basic Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	Proficient Student showed proper cooking methods and techniques, but did not practice good time management.	Distinguished Student demonstrated proper cooking technique, completed all instructions successfully, and finished within the allotted time.
Time management	Needs Improvement Large amount of wasted time and inactivity. Playing around and activity not completed due to inefficient use of time.	Basic Some inactivity but were close to finishing activity and clean up tasks on time.	Proficient average organization, completed activity and all clean up tasks on time.	Distinguished Student practiced excellent time management. Very organized and completed activity and clean up ahead of time.
Safety & Sanitation	Needs Improvement Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, sanitizing, cleaning up as needed, dishwashing, and final clean-up.	Basic Student only demonstrated some safety and sanitation practices.	Proficient Student demonstrated proper safety and sanitation practices most of the time.	Distinguished Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Waste	Needs Improvement Unacceptable amount of food and or supplies wasted due to lack of planning and concern.	Basic Some food and or supplies wasted that could have been prevented.	Proficient Little or no food and or supplies wasted.	Distinguished Highly efficient, no waste.
Final Product	Needs Improvement Poor product and/or inedible	Basic Poor final product, several mistakes apparent.	Proficient Good final product but slightly off	Distinguished Excellent final product. Turned out just as expected.
Clean up and equipment	Needs Improvement Items left unwashed, little or no effort to clean up. Improper use of equipment resulting in breakage or injury to self or others. Items not stored in correct location.	Basic Fair clean up but missed 3-4 items. Adequate care of tools and equipment, no misuse noted. Items stored in or near correct location	Proficient Good clean up but missed 1-2 items. Shows respect for tools and equipment, normal wear and tear. Items replaced neatly in correct location.	Distinguished Excellent clean up. Extreme care taken with all tools and equipment. Items stored correctly and neatly.
Team Work	Needs Improvement Disrupts and or antagonizes others. Shows disrepect for others and or their work or property. Does not help the group.	Basic Works with others but sometimes needs to be redirected.	Proficient Demonstrates patience and respect for others. Able to work without supervision.	Distinguished Eagerly assists others in group. Polite and respectful to others. Can be counted on to complete work

Keywords:

family consumer science, cooking lab

Subjects:

Vocational

Types:

(Other)

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