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iRubric: Cooking Lab Performance Evaluation rubric

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Cooking Lab Performance Evaluation Cooking Lab Performance Evaluation Cooking activity rubric Rubric Code: WA2C32 By Chefjgraf Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Cooking lab evaluation 100 % Performance requirements for cooking labs
	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 1 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 2 pts	Good 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	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 4 pts
Personal & Pre-preparation Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.	Poor Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.	Fair Student completed most of tasks, but missed one or more of steps	Good Student completed all the steps but did not use time management	Excellent Student practiced excellent time management in completing each personal and pre-preparation task.
Preparation Measuring, chopping, and otherwise preparing the ingredients	Poor Did not measure out all the ingredients. Did not read recipe before beginning preparation, missed a preparation step	Fair 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.	Good Student completed all the steps but did not use time management	Excellent Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.	Poor Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.	Fair Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	Good Student showed proper cooking methods and techniques, but did not practice good time management.	Excellent Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Safety & Sanitation Practiced proper safety and sanitation techniques	Poor 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.	Fair Student only demonstrated some safety and sanitation practices.	Good Student demonstrated proper safety and sanitation practices most of the time.	Excellent Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Duties Completion of all kitchen duties	Poor Student did not complete assigned kitchen duties.	Fair Student only partially completed kitchen duties.	Good Student completed most kitchen duties.	Excellent Student completed kitchen duties and helped other students as needed.

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