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iRubric: Group - Food Lab Procedure Rubric

iRubric: Group - Food Lab Procedure Rubric

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Group - Food Lab Procedure Rubric 
Food Lab Procedure Rubric
Required tasks to earn all the points in a Food preparation lab.
Rubric Code: KCB895
By katie_carter
Draft
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Food Lab Procedures
  Needs Improvement

(N/A)

Emerging

(N/A)

Proficient/Mastered

(N/A)

Exemplory

(N/A)

Total

(N/A)

Preparation

Needs Improvement

Failed to wash hands before starting.

Phone is out.

Did not wear apron/chef coat or have hair covered/ tied back.

Personal garments are NOT adjusted for kitchen safety (scarves off, sleeves pushed up, hand and wrist jewelry removed) .
Emerging

Some of the following criteria has been completed...
Washed hands before starting.

Phone is put away.

Wore apron/chef coat or have hair covered/ tied back.

Personal garments adjusted for kitchen safety (scarves off, sleeves pushed up, hand and wrist jewelry removed) .
Proficient/Mastered

Washed hands before starting and throughout the lab following hand washing guidelines .

Phone is put away.

Wore apron/chef coat or have hair covered/ tied back.

Personal garments adjusted for kitchen safety (scarves off, sleeves pushed up, hand and wrist jewelry removed) .
Exemplory

Reminded others to follow hand washing procedures.

Reminded others to adjust personal garments for kitchen safety.
Total
Cooperation

Needs Improvement

Only worked when prodded.

Did not participate in tasks

Did not demonstrate a willingness to work with group.

Left assigned kitchen group.

Did not participate in clean up.
Emerging

SOME of the following criteria has been completed...

Did participate in tasks

Did demonstrate a willingness to work with group.

Remained with assigned kitchen group.

Worked with the group and helped complete all tasks.

Did participate with clean up.
Proficient/Mastered

ALL of the following criteria has been completed...

Did participate in tasks

Did demonstrate a willingness to work with group.

Remained with assigned kitchen group.

Worked with the group and helped complete all tasks.

Did participate with clean up.
Exemplory

Guided group members that needed assistance in a respectful manner.

Approaches the teacher for permission to support a struggling group.
Total
Skill Practice

Measuring

Knife Skills
Needs Improvement

Student does not practice demonstrated techniques for food prep.

Did NOT refer to recipe before asking questions.
Emerging

SOME of the following criteria has been completed...

Student applied and demonstrated techniques for food preparation.

Referred to recipe before asking questions.

Paid attention to details.
Proficient/Mastered

ALL of the following criteria has been completed...

Student used some of the demonstrated techniques.

Did refer to recipe before asking questions.

Paid attention to details.
Exemplory

Assisted group members in
Total
Presentation

Needs Improvement

Student failed to present final dish/item.
Emerging

Student presented dish or item.Did not pay attention to detail to the presentation of the dish/item.
Proficient/Mastered

Students presented dish/ item which was garnished/decorated and served at the correct temperature required for the dish/item.
Exemplory

Students presented dish/item which was garnished/decorated and served at the correct temperature required for the dish, using the appropriate serving dish.
Total
Safety

Needs Improvement

Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.
Emerging

Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules.<BR>
Attempts to follow safe food handling procedures.
Proficient/Mastered

Student demonstrates safe and correct use of all kitchen equipment used for the lab.<BR>
Student follows safe food handling procedures as presented in demonstration.
Exemplory

Student demonstrates proper kitchen safety using all kitchen equipment properly. Student follow proper safe food handling procedures and observe all kitchen rules.
Total
Clean-Up

Needs Improvement

The student leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Emerging

Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Laundry may or may not be picked up.
Proficient/Mastered

Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. All dish towels are place to wash..
Exemplory

Student leaves the kitchen extremely clean.All dishes are washed,dried and put away properly.Tables and counter tops are clean, sanitized and dry. all dirty dish towels are washed.
Total
Overall Performance

Needs Improvement

Student fail to meet the required skills necessary in the practical session.
Emerging

Student was able to meet at least three of the required skills necessary for the practical session.
Proficient/Mastered

Student met the required skills necessary for the practical session.
Exemplory

Student demonstrated the necessary skills required for the practical session.
Total



Keywords:
  • preparation, cooperation, skill practice, safety, presentation, clean up

Subjects:


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