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Food Lab Evaluation 
Food Lab Evaluation - Day 2
Must follow required procedures and have product that meets all criterion for type of cake to get all points available
Rubric Code: PAAW97
By kkrzycki
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: 6-8

Powered by iRubric Food Lab Procedures
  Developing

Improper behavior or use of equipment, wandered out of assigned group or didn't do assigned kitchen duties. Sometimes showed a lack of effort.

1 pts

Competent

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement.

2 pts

Proficient

Practiced good teamwork skills, competed all personal, pre-prep, and prep skills.
Completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques.

3 pts

Advanced

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

4 pts

Personal & Pre Prep.

Developing

Does not complete preparation, such as hand washing, tying hair back, reading recipe, getting out equipment/ingredients, sanitizing the lab.
Competent

Student completed most of tasks, but missed one or more of steps.
Proficient

Student completed all of the tasks, but not in a timely manner.
Advanced

Student completed all of the tasks using time management skills.
Lab Preparation

Developing

Did not measure out all the ingredients properly. Did not read recipe before beginning preparation , missed a preparation step or steps.
Competent

Student completed most of preparation steps but missed one or more of the procedures, or wandered out of the group during the process.
Proficient

Student completed all the steps but did not use time management.
Advanced

Student completed all the steps and preparation procedures. Also practiced excellent time management.
Safety

Developing

Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.
Competent

Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules.<BR>
Attempts to follow safe food handling procedures.
Proficient

Student demonstrates safe and correct use of all kitchen equipment used for the lab.<BR>
Student follows good safe food handling procedures as presented in class.
Advanced

Students demonstrated safe and correct use of all kitchen equipment used for the lab. Student follows excellent safe food handling procedures as presented in class.
Clean-Up

Developing

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

Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Some laundry done.
Proficient

Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. Laundry may or may not be picked up.
Advanced

Student leaves the workspace clean. All dishes washed, dried and put away. Tables and counter tops are clean and dry. All laundry is gathered up and put in wash area.
Assigned Job/Duty

Developing

Student did not focus on task at hand, did not follow instructions, did not attempt assigned duties.
Competent

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions/duties.
Proficient

Student completed assigned duties, but did not practice good time management.
Advanced

Student demonstrated proper techniques, showed professionalism, completed all instructions successfully, and finished on time.
Product - Taste

Developing

Food is over cooked or burnt.<BR>
No flavor
Competent

Food is undercooked with some good flavor.<BR>
Proficient

Food tastes good.
Advanced

Food has an excellent flavor.
Product - Appreance

Developing

Product not up to standards expected of this type of food.
Competent

Product meets some of the standards for this type of food.
Proficient

Product meets all standards for this type of food.
Advanced

Product meets all standards for this type of food. Food looks magazine or cookbook perfect.
Teamwork/Collaboration

Developing

Student did not work within his/her group, did not complete his/her assigned tasks, or showed little group participation.
Competent

Student helped but with minimal effort, wandered out of group part of the time, and only partially helped other team members, or attempted to take over another's duties.
Proficient

Student worked within group, did all assigned tasks without prodding.
Advanced

Student worked within group and demonstrated exceptional teamwork by taking initiative in completing tasks then assisting other members.



Keywords:
  • preparation, time management, skill practice, safety, clean up, product

Subjects:


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