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Baked Goods Project Cooking Class Rubric Foods and Nutrition Rubric Rubric Code: YX966B6 By Smithll1 Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Baked Goods Project
	Poor 1 pts	Fair 2 pts	Good 3 pts
Planning	Poor No planning or organization evident, unmotivated to prepare for a cooking lab.	Fair Generally positive, but lacks motivation to prepare their part of the assignment.	Good Positive and organized. Knows the Lab planning process and works efficiently to complete task.
Preparation	Poor Student did not wash hands or tie hair back. Student did not rewash hands after touching hair, face, etc.	Fair Student did not complete both requirements: failed to wash hands or tie hair back.	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Teamwork/Cooperation	Poor Did not participate in all tasks, and did not demonstrate a willingness to work.	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Food Preparation	Poor Student did not practice demonstrated techniques for food preparation.	Fair Student used some of the demonstrated techniques. Did not pay attention to details.	Good Student used the demonstrated techniques for food preparation during lab.<BR> Student paid attention to details.
Safety	Poor 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.	Fair 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.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR> Student followed safe food handling procedures.
Product Presentation	Poor Little concern for product quality or presentation. Did not follow instructions.	Fair Product quality and presentation is good, but needs more attention to detail. Instructions were followed.	Good Exceptional care given to product quality and presentation. Shows effort beyond basic instructions.
Work Ethic	Poor Student was off task during the lab, such as, on phone during lab and/or working on homework for another class.	Fair Student was mostly on task during the lab, but needed direction or reminders.	Good Student stayed on task for the entire lab and was self motivated.
Time Management	Poor Preparation, cooking and clean-up were not completed in a timely manner.	Fair Preparation, cooking and clean-up were completed in a somewhat timely manner, but could have made better use of the time allowed.	Good Preparation, cooking and clean-up were completed in a timely manner. Activities coordinated to make full use of the time allowed.
Participation	Poor Student was absent and/or late more than once on project days.	Fair Student was absent and/or late at least once on a project days.	Good Student was present and on time for each of the project days.
Clean-Up	Poor 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.	Fair Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.	Good 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.
Kitchen Organization	Poor More than one piece of kitchen equipment was out of place or disorganized.	Fair At least one piece of kitchen equipment was out of place or disorganized.	Good All kitchen equipment was put away in proper spots and organized neatly.

Keywords:

cooking, life skills, preparation, cooperation, skill practice, safety, clean up

Subjects:

Vocational

Types:

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