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iRubric: Food Lab Evaluation rubric

iRubric: Food Lab Evaluation rubric

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Food Lab Evaluation 
Food Lab Evaluation
Teacher will evaluate the lab group's performance and food product
Rubric Code: CX89BA6
By christoforatos
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Cooking Lab Evaluation
  Poor

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

(N/A)

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

(N/A)

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

(N/A)

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

(N/A)

Personal & Pre-prep.
10 pts

Poor

0-2 pts. Does not complete preparation, such as hand washing, tying hair back, wearing apron, reading recipe, getting out equipment/ ingredients,wiping the counters and table.
Fair

3-5 pts. Student completed most of tasks, but missed one or more of steps.
Good

6-8 pts. Student completed all the steps but did not use time management.
Excellent

9-10 pts. Student practiced excellent time management in completing each personal and pre-preparation task. All portions of pre-planning were completed before lab lab day and they were accurate and concise.
Preparation
10 pts

Poor

0-2 pts. Did not measure out all the ingredients properly. Did not read recipe before beginning preparation, missed a preparation step or steps.
Fair

3-5 pts. Student completed most of preparation steps but missed one or more of the procedures, or wandered out of group during the process.
Good

6-8 pts. Student completed all the steps but did not use time management
Excellent

9-10 pts. Student practiced excellent time management in preparation procedures and completed all steps successfully. Followed all lab rules discussed.
Cooking
20 pts

Poor

0-5 pts. Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Fair

6-10 pts. Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

11-15 pts. Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent

16-20 pts. Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Safety/Sanitation/Cleanup
10 pts

Poor

0-2 pts. Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, sanitizing, cleaning up), dish washing, and final clean-up.
Fair

3-5 pts. Student only demonstrated some safety and sanitation practices.
Good

6-8 pts. Student demonstrated proper safety and sanitation practices most of the time.
Excellent

9-10 pts. Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork
5 pts

Poor

0-1 pt. Student did not work within his group, did not complete his assigned tasks, or showed little group participation.
Fair

2 pts. Student helped but with minimal effort, wandered out of group part of the time, and only partially helped other team members.
Good

3-4 pts. Student worked within group, did all assigned tasks necessary.
Excellent

5 pts. Student worked within group and demonstrated exceptional teamwork by taking initiative in completing tasks or assisting other members.
Food Product
10 pts

Poor

0-2 pts. Food product was not satisfactory. Recipe was not followed according to specifications.
Fair

3-5 pts. Food was acceptable but presentation and taste were lacking
Good

6-8 pts. Food was good and presentation and taste were good. Food was made according to the recipe
Excellent

9-10 pts. Food was made to recipes specifications. The food was presented well and was an excellent product.



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  • Food Lab Evaluation

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