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iRubric: Life Skills 2016 Cooking Lab Rubric

iRubric: Life Skills 2016 Cooking Lab Rubric

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Life Skills 2016 Cooking Lab Rubric 
Life Skills 2016 Cooking Lab Rubric
Rubric Code: HX82X9B
By emily_pena
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Cooking
  Great

4 pts

Good

3 pts

Fair

2 pts

Poor

1 pts

Recipe Preview

Great

Student properly identified ingredients, reviewed each step of the recipe, and gathered proper utensils or ingredients. 31C
Good

Student listened to the entire recipe preview and teacher demonstration of recipe.
Fair

Student properly identified pictures of foods
Poor

Student properly identified pictures of foods, utensils and operations, read each step of the recipe, and gather proper utensils or ingredients independently.
Preparation

Great

Student did wash hands properly at the beginning and throughout the lab
Good

Student did wash hands properly at the beginning of the cooking lab.
Fair

Student did not wash hands did not always rewash hands after touching hair, face, nose, etc.
Poor

Student did not wash hands at at during cooking lab.
Cooperation

Great

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

Team leader.
Good

Student demonstrated a willingness to complete most tasks including clean up tasks.
Worked reasonably through the lab and participated in most kitchen tasks.

Team player.
Fair

Student worked but complained, refused, or quit before all tasks were complete.
Team participant.
Poor

Student only worked with prompts from staff.
Did not participate in all tasks, and did not demonstrate a willingness to work.
Not part of the team.
Skill Practice

Great

Student always used the demonstrated techniques for food preparation during lab.
Student paid attention to details.
Identify pictures of foods, utensils and operations, read each step of the recipe, and gather proper utensils or ingredients. 31C
Good

Student mostly used the demonstrated techniques for food preparation.
Student paid attention to most of the details.
Fair

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

Student did not practice demonstrated techniques for food preparation. Student did not pay attention to details.
Safety

Great

Student always demonstrated safe and correct use of all kitchen equipment used for the lab.
Student always followed safe food handling procedures.
Good

Student mostly demonstrated safe and correct use of all kitchen equipment used for the lab.
Student mostly followed safe food handling procedures.
Fair

Student tried to use equipment safely and correctly.
Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Poor

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Clean-Up

Great

Student 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 wash area.
Good

Student left the kitchen clean, but may have missed a small part.
Almost all dishes were washed, dried and put away.
Tables and counter tops were clean and dry.
Most laundry was gathered up and put in the wash area.
Fair

Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up and put in the laundry basket.
Poor

The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Measuring

Great

Student properly measured all ingredients.
Good

Student measured ingredients correct mostly.
Fair

Student did not correctly measure most of the ingredients.
Poor

Student did not measure ingredients correctly.
Measurement ID

Great

Student could not state the correct measurements from the instructions or correctly locate the cup or spoons from the instructions.
Good

Student stated correct measurements from instructions and located the correct cup or spoon to match with with maximum cues
Fair

Student correctly stated the measurements from instructions and located the correct cup or spoon to match with minimal cues.
Poor

Student could not correctly state measurements or locate correct cup or spoon.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up



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