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iRubric: Cooking Lab Evaluation rubric

iRubric: Cooking Lab Evaluation rubric

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Cooking Lab Evaluation 
Cooking Lab Evaluation
Assessment of lab performance and skill level
Rubric Code: VX4CW7A
By jrturner
Draft
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 6-8

Powered by iRubric Cooking lab evaluation
Performance requirements for cooking labs
  Needs Improvement

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

1 pts

Developing

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

2 pts

Proficent

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

3 pts

Explemary

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

4 pts

Team Grading
Preparation

Measuring, chopping, and otherwise preparing the ingredients, job assignments
Needs Improvement

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step
Developing

Student completed most of preparation steps but missed one or more of the procedures. Did not participate in all the preparation steps or wandered out of group during the process.
Proficent

Student completed all the steps but did not use time management
Explemary

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking

Follows and completes recipe instructions, resulting in a food product.
Needs Improvement

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions, etc
Developing

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

Student showed proper cooking methods and techniques, but did not practice good time management.
Explemary

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Time management & Pre-preparation

Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.
Needs Improvement

Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Developing

Student completed most of tasks, but missed two or more of steps
Proficent

Student completed all but one of the steps
Explemary

Student practiced excellent time management in completing each personal and pre-preparation task, such as hand washing, tying hair back, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Safety & Sanitation

Practiced proper safety and sanitation techniques
Needs Improvement

Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, sanitizing, cleaning up as needed, dishwashing, and final clean-up.
Developing

Student only demonstrated some safety and sanitation practices.
Proficent

Student demonstrated proper safety and sanitation practices most of the time.
Explemary

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Group Cooperation

Needs Improvement

Poor cooperation
Developing

Fair cooperation
Proficent

Good cooperation
Explemary

Excellent cooperation
Final Product

Needs Improvement

Poor product and/or inedible
Developing

Poor final product, several mistakes apparent.
Proficent

Good final product but slightly off
Explemary

Excellent final product. Turned out just as expected.
Clean up

Wash, dry and put away dishes.
Wipe counters, table, and stove.
Needs Improvement

5 or lower in clean up evaluation.
Developing

Fair clean up but missed 3-4 items.
Proficent

Good clean up but missed 1-2 items.
Explemary

Excellent clean up.
Individual
Duties

Completion of all kitchen duties
Needs Improvement

Student did not complete assigned kitchen duties.
Developing

Student only partially completed kitchen duties.
Proficent

Student completed most kitchen duties.
Explemary

Student completed kitchen duties and helped other students as needed.
Citizenship

Needs Improvement

Student exhibited multiple or very unsafe practices such as improper use of equipment, towels, or wondering.
Developing

Student exhibited several unsafe practices such as improper use of equipment, towels, or wondering.
Proficent

Student showed safe practices and behavior.
Explemary

Student exhibited excellent safety and behavior and set a great example for the group.



Keywords:
  • family consumer science, cooking lab

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