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iRubric: Cooking Lab Rubric

iRubric: Cooking Lab Rubric

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Cooking Lab Rubric 
Cooking Lab Rubric
evaluation recipe review, preparation, cooperation, skill practice, final product,safety and sanitation
Rubric Code: Z6A652
By bdemers
Ready to use
Public Rubric
Subject: Health  
Type: Presentation  
Grade Levels: 9-12, Graduate

Powered by iRubric Cooking Lab Rubric
  BAKE

(N/A)

GARDE MANGER

(N/A)

GRILL/HOT

(N/A)

DISH

(N/A)

STORE/PREP

(N/A)

TOURNANT

(N/A)

Preparation

BAKE

Student measured all ingredients properly and prepared all ingredients according to instructions. Students use a tray at all times.
GARDE MANGER

Student measured ingredients properly. Prepared majority of ingredients properly. Students need to be reminded to use a tray to get supplies.
GRILL/HOT

Student measured some ingredients improperly. Prepared at least half of the ingredients properly. Students didn't follow recipe directions.
DISH

Student measured ingredients improperly. Did not prepare ingredients properly.
STORE/PREP
TOURNANT
Cooperation

BAKE

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks without prompting.
GARDE MANGER

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
GRILL/HOT

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
DISH

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
STORE/PREP
TOURNANT
Skill Practice

BAKE

Student used the demonstrated techniques for food preparation during lab without prompting. Student paid attention to detail.
GARDE MANGER

Student used the demonstrated technique for food preparation during the lab. Student paid attention to details.
GRILL/HOT

Student used some of the demonstrated techniques. Did not pay attention to details.
DISH

Students did not practice demonstrated techniques for food preparation.
STORE/PREP
TOURNANT
Safety and Sanitation

BAKE

Student demonstrated proper safety and sanitation practices including use of equipment, washing hands properly when needed, tying hair back and wearing an apron without prompting.
GARDE MANGER

Student demonstrated proper safety and sanitation practices most of the time. Washed hands properly, tied hair back and wore an apron.
GRILL/HOT

Student only demonstrated some safety and sanitation techniques. Needed several reminders to tie hair back, wash hands and wear apron properly.
DISH

Student did not demonstrate proper safety and sanitation practices such as inappropriate use of equipment, not washing hands, tying hair back and wearing an apron.
STORE/PREP
TOURNANT
Clean Up

BAKE

Student cleaned up all dishes and utensils properly. All equipment stored in proper place. Sink, station and floors are as clean or cleaner than when began. Laundry is complete.
GARDE MANGER

Student cleaned all dishes and utensils properly. Most equipment stored properly. Sink, counter and floor are acceptably clean. Laundry was started after being prompted.
GRILL/HOT

Not all dishes and utensils are clean. Equipment not stored properly. Sink, counters and floor are inadequately clean. Half attempt at laundry after being prompted.
DISH

Dishes not clean and utensils not put away in proper place. Sink, counters, and floor are a mess. Laundry is not even attempted.
STORE/PREP
TOURNANT
Enter Title

BAKE
GARDE MANGER
GRILL/HOT
DISH
STORE/PREP
TOURNANT
Chefs Observations
Students Notes

BAKE
GARDE MANGER
GRILL/HOT
DISH
STORE/PREP
TOURNANT






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