- Username
- Password
forgot?

iRubric: Cooking Class Rubric

(draft) edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Cooking Class Rubric Cooking Class Rubric Food and Nutrition Cooking Lab rubric Rubric Code: QX3983B By jrturner Draft Private Rubric Subject: Vocational Type: Project Grade Levels: 6-8, 9-12

Cooking Class
	Proficent 3 pts	Developing 2 pts	Needs Improvement 1 pts
Lab Plan	Proficent Student attended to the entire recipe preview.	Developing Student paid sporadic attention to the recipe preview.	Needs Improvement Student did not pay attention while recipe was previewed as a class.
Preparation	Proficent Student did wash hands properly at the beginning and throughout the lab and did tie hair back.	Developing Student did not complete both requirements: failed to wash hands or tie hair back.	Needs Improvement Student did not wash hands or tie hair back. <BR> Student did not rewash hands after touching hair, face, etc.
Cooperation	Proficent Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.	Developing Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Needs Improvement Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Skill Practice	Proficent Student used the demonstrated techniques for food preparation during lab.<BR> Student paid attention to details.	Developing Student used some of the demonstrated techniques. Did not pay attention to details.	Needs Improvement Student did not practice demonstrated techniques for food preparation.
Safety	Proficent Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR> Student followed safe food handling procedures.	Developing Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.<BR> Attempted to follow safe food handling procedures.	Needs Improvement 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.
Clean-Up	Proficent 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.	Developing Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.	Needs Improvement 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.