Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: BACS Home Economics Lab Rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
BACS Home Economics Lab Rubric
BACS Home Economics Lab Rubric
General rubric utilized for cooking labs
Rubric Code:
NX57A83
By
dhealey43
Ready to use
Public Rubric
Subject:
(General)
Type:
(Other)
Grade Levels:
9-12
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Cooking Lab
Poor
5 pts
Fair
9 pts
Good
14 pts
Safe Food Handling
Poor
Student did not wash hands or tie hair back.
Student did not rewash hands after each new task
Fair
Student did not complete both requirements. Students washed hands minimally.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Preparation and Techniques
Poor
The group did not review recipe. Students did not practice demonstrated techniques for food preparation.
Fair
The group used some of the demonstrated techniques. Did not pay attention to details.
Good
The group used the demonstrated techniques for food preparation during lab.
Student paid attention to details
Cooperation
Poor
Students did not work together. Some students were left out and did not contribute. Poor attitude and difficulty getting along.
Fair
Students had good attitude, but some members of the group did not pull their weight.
Good
Students worked together with a positive attitude, and everyone participated and pulled her weight.
Safety and sanitation
Poor
Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair
Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Good
Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Clean Up
Poor
Inspection shows no cleaning of equipment, utensils, surfaces. Equipment not returned to proper place.
Fair
Inspection shows incomplete or poorly cleaned equipment, utensils, surfaces. Equipment returned to proper place.
Good
Inspection show clean equipment, utensils, and surfaces. Equipment returned to proper place.
Lab Plan Sheet
Poor
Lab Plan Sheet not filled out and/or completed.
Fair
Lab Plan Sheet only partially filled out and/or completed.
Good
Lab Plan Sheet fully filled out and responsibilities all completed.
Subjects:
Vocational
(General)
Types:
Project
Assignment
(Other)
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Project rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n178
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.