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Cooking Lab 
Cooking Lab
Required tasks in a cooking lab. Group Evaluation
Rubric Code: S66B6W
By Shawna73
Ready to use
Public Rubric
Subject: Vocational  
Type: Presentation  
Grade Levels: (none)

Powered by iRubric Cooking Lab
  Beginning

1 pts

Developing

2 pts

Acheiving

3 pts

Preparation

Beginning

Student did not wash hands; kept pushing stray hair back.
Developing

Student either failed to wash hands or kept pushing stray hair back.
Acheiving

Student washed hands properly at the beginning and throughout the lab; well-kept hair was left alone.
Ingredients, Equipment

Beginning

Ingredients, insufficiently assembled or not readily available when needed.
Developing

Ingredients partially assembled; had to interrupt procedure to get items that should have been available.
Acheiving

Ingredients either assembled in advance or readily available when needed.
Time Management

Beginning

Preparation, cooking and clean-up were not completed in a timely manner.
Developing

Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have made better use of the time allowed.
Acheiving

Preparation, cooking and clean-up were completed in a timely manner. Activities coordinated to make full use of the time allowed.
Cooperation

Beginning

Student only worked with constant adult supervision or prodding. Argued with kitchen mates or ignored their comments. Didn't demonstrate a willingness to work cooperatively.
Developing

Student needed some adult supervision, prodding, or encouragement; tended to quit before all tasks complete. Little arguing with kitchen mates. Avoided thorough clean-up. Slow to cooperate.
Acheiving

Student demonstrated willingness to complete all tasks including clean-up. Worked steadily through the lab; participated in all kitchen tasks. Displayed willingness to cooperate.
Recipe Reading

Beginning

Recipe was not followed.
Developing

Recipe was somewhat followed, but errors in the order of steps or measuring occurred.
Acheiving

Recipe was followed commendably. No measuring or order of step errors occured.
Finished Food Product

Beginning

Food product was inedible.
Developing

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process.
Acheiving

Food product was prepared correctly, resulting in appropriate taste, texture, appearance.
Safety

Beginning

Didn't follow safety rules. Didn't use safe food handling techniques. Didn't use kitchen equipment in a safe manner.
Developing

Tried to use equipment safely and correctly. Careless at times; didn't always follow the rules. Occasionally followed safe food handling procedures.
Acheiving

Demonstrated safe and correct use of all kitchen equipment used for the lab. Careful to follow safe food handling procedures.
Clean-Up

Beginning

Dishes, utensils, equipment left unwashed; counters/tables not cleaned well; used towels and dishcloths left lying around. Equipment not put away.
Developing

Dishes, utensils washed; but equipment/counters unwashed. Laundry may or may not be picked up. Some equipment not put away.
Acheiving

Kitchen clean and orderly; equipment washed/put away. Dishes/utensils washed. Counters clean and dry. Laundry taken care of properly.



Keywords:
  • Preparation, Cooperation, Skill practice, Safety, Clean up. Homeschool



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