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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:
ZX3CCB2
By
EDDevine
Ready to use
Public Rubric
Subject:
Vocational
Type:
(Other)
Grade Levels:
6-8, 9-12
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Cooking Lab
Exemplary
4 pts
Accomplished
3 pts
Developing
2 pts
Needs Improvement
1 pts
Recipe Preview
Exemplary
Student attended to the entire recipe preview and helped to read the recipe.
Accomplished
Student attended to the entire recipe preview.
Developing
Student paid sporadic attention to the recipe preview.
Needs Improvement
Student did not pay attention while recipe was previewed as a class.
Preparation
Exemplary
Student measured all ingredients properly and prpared all ingredients according to instructions.
Accomplished
Student measured ingredients properly. Prepared majority of ingredients properly.
Developing
Student measured some ingredients improperly. Prepared at least half of the ingredients properly.
Needs Improvement
Student measured ingredients improperly. Did not prepare ingredients properly.
Cooperation
Exemplary
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.
Accomplished
Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Developing
Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Needs Improvement
Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Skill Practice
Exemplary
Student used the demonstrated techniques for food preparation during lab without prompting. Student paid attention to detail.
Accomplished
Student used the demonstrated technique for food preparation during the lab. Student paid attention to details.
Developing
Student used some of the demonstrated techniques. Did not pay attention to details.
Needs Improvement
Students did not practice demonstrated techniques for food preparation.
Final Product
Exemplary
Final product has a pleasing appearance and tastes great.
Accomplished
Final product has an acceptable appearance and an acceptable taste.
Developing
Appearance is not appetizing, taste is not acceptable.
Needs Improvement
Does not look appealing and tastes terrible.
Safety and Sanitation
Exemplary
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.
Accomplished
Student demonstrated proper safety and sanitation practices most of the time. Washed hands properly, tied hair back and wore an apron.
Developing
Student only demonstrated some safety and sanitation techniques. Needed several reminders to tie hair back, wash hands and wear apron properly.
Needs Improvement
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.
Clean Up
Exemplary
Student cleaned up all dishes and utensils properly. all equipment stored in proper place. Sink, counter and floor are as clean or cleaner than when began.
Accomplished
Student cleaned all dishes and utensils properly. Most equipment stored properly. Sink, counter and floor are acceptably clean.
Developing
Not all dishes and utensils are clean. Equipment not stored properly. Sink, counters and floor are inadequately clean.
Needs Improvement
Dishes not clean and utensils not put away in proper place. Sink, counters, and floor are a mess.
Subjects:
Vocational
Types:
(Other)
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