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iRubric: Cooking Lab Performance Evaluation rubric

iRubric: Cooking Lab Performance Evaluation rubric

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Cooking Lab Performance Evaluation 
Cooking Lab Performance Evaluation
Rubric Code: D884CC
By cagibson
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: (none)

Powered by iRubric Cooking lab evaluation
100 % Performance requirements for cooking labs
  Poor

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

1 pts

Fair

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

2 pts

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

3 pts

Excellent

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

4 pts

Group Evaluation
100 %
Preparation

Everything was in place and ready for use according to direction of recipe.
Poor

Did not measure out all the ingredients and have them lined up in order of use, Did not read recipe before beginning preparation, missed a preparation step
Fair

Student completed most of preparation steps but missed one or more of the procedures. Did not participate in all the preparation steps or wandered out of group during the process.
Good

Student completed all the steps just not in an organized timely manner.
Excellent

Student practiced excellent time management/ organization in preparation procedures.
Cooking/Techniques

Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.
Poor

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

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

Student showed proper cooking methods and techniques with proper equipment.
Excellent

Student demonstrated proper cooking technique with proper equipment, showed professionalism, completed all instructions successfully.
Safety & Sanitation

Practiced proper safety and sanitation techniques
Poor

Students did not demonstrate proper safety and sanitation practices with equipment, handwashing, sanitizing, cleaning up as needed, dishwashing, and final clean-up. No jacket/hat,
Fair

Student only demonstrated some safety and sanitation practices. Jacket or hat.
Good

Student demonstrated proper safety and sanitation practices most of the time. Both jacket and hat.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group. Both jacket and hat.
Group Cooperation

Poor

Poor cooperation. No communication with group. Disrespectful.
Fair

Fair cooperation. Little communication with group. Few disrispectful comments made within group.
Good

Good cooperation. Some communication with group. Little disrespect made within the group.
Excellent

Excellent cooperation. Great communication with group. No disrispect within the group.
Final Product

Apperance, texture, taste.
Poor

burnt/ undercooked, inedible, poor product.
Fair

Poor final product, several mistakes apparent.
Good

Good final product but slightly off
Excellent

Excellent final product. Turned out just as expected.
Clean up

Poor

5 or lower in clean up evaluation. Oven or burner left on. Floor not cleaned up.
Fair

Fair clean up but missed 3-4 items. Oven hood fan and or light left on. Floor picked up.
Good

Good clean up but missed 1-2 items. Floor swept up.
Excellent

Excellent clean up.
Group job

Poor

group job was not done.
Fair

Group job was done poorly or incompletely.
Good

Group job was done.
Excellent

Group job was done correctly and completely.



Keywords:
  • Culinary II Cooking Lab

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