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iRubric: Cooking Lab Rubric

iRubric: Cooking Lab Rubric

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Cooking Lab Rubric 
Cooking Lab Rubric
Rubric Code: K2343B2
By Bronwynlink
Draft
Public Rubric
Subject: Education  
Type: Assessment  
Grade Levels: (none)

Powered by iRubric Cooking Lab Performance
  Excellent

20 pts

Good

12 pts

Fair

8 pts

Poor

1 pts

Recipe Preview

Excellent

Student paid attention to enire recipe review and/or demonstration. Asked questions before commencement of lab. Displayed an eagerness to learn.
Good

Student attended to the entire recipe preview/demo and was able to follow recipe with minimal questions already addressed during teacher instruction.
Fair

Student paid sporadic attention to the recipe review/demo. Student asked questions that were already addressed or can be answered by simply reading the recipe provided.
Poor

Student did not pay attention while recipe was reviewed/demo as a class or was disruptive during lesson and lab work.
Preparation

Excellent

Student displayed proper preparation, washed hands, reviewed recipe, and job duty, showed leadership by assisting lab partners.
Good

Student washed hands, reviewed recipe and job duties, but asked questions that are found by thoroughly reading the recipe provided.
Fair

Student did not complete task of washing hands, review of recipe before working or all job duties assigned.
Poor

Student did not wash hands, or follow recipe.
Cooperation

Excellent

Student demonstrated a willingness to complete all tasks including clean up
Good

Student demonstrated a willingness to complete most tasks, and asked for help when needed.
Fair

Student worked but complained, only worked with prodding, but did complete lab.
Poor

Student parcially worked iwth incomplete work (1 point), or
Did not work at all in lab or show a willingness to work (0 points). Refused non-preferred tasks such as cleaning. (0 points)
Skill

Excellent

Student displayed proficient skills in kitchen equipment
Good

Student used the demonstrated techniques for food preparation during lab with minimal teacher intervention
Fair

Student used some of the demonstrated techniques, but also used incorrect equipment to complete steps in recipe.
Poor

Student did not practice techniques demonstrated, or used toolls/equipment innappropriately.
Safety

Excellent

Student demonstrated safe and correct use of kitchen equipment and food safety and communicated to lab partners when moving around kitchen with sharp knife or hot pans
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab, but did not communicate with lab partners when walking with knife or hot pan
Fair

Student tried to use equipment safely and correctly, however required intervention from instructor or left oven on.
Poor

Student did not follow safety rules. Did not use kitchen equipment in a safe manner. Ran in class or walked with knife pointing outward/upward. Stove top left on.
Depending on severity; points awarded are between 1 and 0




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