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iRubric: Food Lab Rubric -Areas for Improvement

iRubric: Food Lab Rubric -Areas for Improvement

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Food Lab Rubric -Areas for Improvement 
Food Lab Rubric - Midterm exam
Teacher and Student-Self Evaluation
Rubric Code: P794C4
By kraftg
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 6-8, 9-12

Powered by iRubric Food Lab Procedures
  Advanced

4 pts

Proficient

3 pts

Low Proficient

2 pts

Basic/Minimal

1 pts

Preparation

Advanced

Student wore an apron, washed hands properly at the beginning and throughout the lab, and tie hair back.
Proficient

Student washed hands properly at the beginning and throughout the lab, tied back hair if needed. No apron.
Low Proficient

Student did not complete two of l three requirements.
Basic/Minimal

Student did not wash hands, wear an apron or tie hair back. Others reminded you.
Cooperation

Advanced

Student demonstrates a willingness to complete assigned tasks including help others. Finish on time, and shows leadership
Proficient

Student does assigned tasks, and sometimes helps others to complete lab. Is not a leader in lab, but finished on time.
Low Proficient

Student works but quit before all tasks were complete. May not finish lab on time. Leaves work for others to do.
Basic/Minimal

Student only worked with prodding. Did not do all of assigned tasks and did not finish on time. Wanders or sits down.
Equipment

Advanced

Student is well aquianted with equpiment and its location in lab.
Proficient

Student demonstrates knowledge of equipment location for most things.
Low Proficient

Student demonstrates some knowledge of equipment and location.
Basic/Minimal

Student does not know equipment by name or where it is stored in the lab. Limited participation
Skill Practice

Advanced

Student uses correct techniques for food preparation during lab.
Student pays attention to details.
Proficient

Student uses correct techniques for food preparation during lab almost always.
Low Proficient

Student uses some of the demonstrated techniques. Does not pay attention to details.
Basic/Minimal

Student does not practice demonstrated techniques for food prep, lets others do the work.
Safety

Advanced

Student uses proper equipment, and safe food handling procedures
Proficient

Student does not always use proper equipment. Uses safe food handling procedures.
Low Proficient

Student tries to use equipment safely and correctly and safe food handing procedure. Careless at times.
Basic/Minimal

Does not follow safety rules or food handling techniques. Does not use kitchen equipment safely. Is removed from lab.
Clean-Up

Advanced

Student leaves the kitchens clean. All dishes are washed , dried and put away. Tables and counter tops are clean and put in the wash area.
Proficient

Student leaves the kitchen clean. All dishes washed, counters and table clean. Laundry put in wash area. Dishes left in dish strainer to dry.
Low Proficient

Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Laundry may or may not be picked up.
Basic/Minimal

The student leaves unwashed items in the sink, counters and tables are not cleaned and dirty towels and dishrags are left in kitchen.



Keywords:
  • preparation, cooperation, skill practice, safety, clean up



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