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iRubric: Meal Preparation rubric

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Meal Preparation Meal Preparation Life Skills Cooking Rubric Rubric Code: Z24AACB By maelapus Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 6-8, 9-12

Exam
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
Planning	Poor Student does not show sign of thought in meal planning. The student just opens the cupboard and grabs something to eat which is low in nutritional content. For example, the student just grabs a package of Goldfish crackers for a meal.	Fair The student is includes some of the food groups when planning their meal. This includes 2-3 of the following: 2-3 ounces of protein 1 serving of bread 1-2 servings of vegetables 1 serving of fruit 1 serving of fat 1 serving of dairy	Good The student is includes most of the food groups when planning their meal. This includes 4-5 of the following: 2-3 ounces of protein 1 serving of bread 1-2 servings of vegetables 1 serving of fruit 1 serving of fat 1 serving of dairy	Excellent The student is includes something from all of the food groups, in proper portions, when planning their meal. This includes: 2-3 ounces of protein 1 serving of bread 1-2 servings of vegetables 1 serving of fruit 1 serving of fat 1 serving of dairy
Preparation	Poor The student jumps into cooking with properly preparing.	Fair The student washes their hands seconds before cooking, but forgets to ties their hair back or wear a hair net nor do not wash their hands for the minimum of 40 seconds. They may also forget to wear an apron.	Good The student washes their hands seconds before cooking, and ties their hair back or puts on a hair net, and an apron. However they do not wash their hands for the minimum of 40 seconds.	Excellent The student properly washes their hands for 40-60 seconds before cooking, ties their hair back or puts on a hair net and an apron.
Setting The Table - not included	Poor Student refuses to set the table with one or two prompts and a table cloth or placemat, glassware or cup, silverware, and a plate in the proper arrangement.	Fair Student sets the table with three or more prompts and a table cloth or placemat, glassware or cup, silverware, and a plate in the proper arrangement.	Good Student sets the table with one or two prompts and a table cloth or placemat, glassware or cup, silverware, and a plate in the proper arrangement.	Excellent Student independently sets the table with a table cloth or placemat, glassware or cup, silverware, and a plate in the proper arrangement.
Cooperation	Poor The student needed constant prompting. He or she did not participate willingly in any of the tasks, and was not willing to work.	Fair Student demonstrated a willingness to complete one or two of the tasks including clean up tasks. Worked some of the time through the lab and participated in all kitchen tasks.	Good Student demonstrated a willingness to complete most of the tasks including clean up tasks. Worked most of the time through the lab and participated in all kitchen tasks.	Excellent Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Skills Practice	Poor Student did not measure using appropriate measuring equipment. They just threw things together to make their meal.	Fair Student measured accurately using appropriate measuring equipment with 3 or more verbal or physical prompts.	Good Student measured accurately using appropriate measuring equipment with one or two verbal or physical prompts.	Excellent The Student independently measured accurately using appropriate measuring equipment.
Safety	Poor The student did not follow safety rules or safe food handling techniques. They also did not clean up during meal preparation to help prevent accidents.	Fair Student demonstrated safe and correct use of all kitchen equipment used for the lab and followed safe food handling procedures with three or more verbal or physical prompts.	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab and followed safe food handling procedures with one or two verbal or physical prompts.	Excellent Student independently demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.
Clean-up	Poor The student left any unwashed items. Counters and tables were not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.	Fair Student needed three or more prompts to leave 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 laundry basket.	Good Student needed one or two prompts to leave 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 laundry basket.	Excellent Student independently 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 laundry basket.

Keywords:

Food Preparation, Healthy Eating

Subjects:

Vocational

Types:

Assessment

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