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iRubric: Food Lab Evaluation - Day 1 rubric

iRubric: Food Lab Evaluation - Day 1 rubric

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Food Lab Evaluation - Day 1 
Food Lab Evaluation - Day 1
Teacher will evaluate the students performance of day 1 of culminating activity. This includes: mise en place (prep work), time management, safety and sanitation, cooking (measurment) and station organization.
Rubric Code: KXW6W6C
By kathuste
Ready to use
Public Rubric
Subject: (General)  
Type: Exam  
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

1 pts

Fair

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

2 pts

Good

Practiced good work 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 very good direction and motivational skills, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

4 pts

Grooming and Kitchen Tools

(individually graded)
Poor

Student had incomplete lab uniform, with improper cuts of fingernails; and brought incomplete kitchen utensils.
Fair

Student wore the complete uniform, with clean and short fingernails; but brought incomplete kitchen utensils.
Good

Student wore the complete uniform, with improper cut of fingernails;and brought complete kitchen utensils.
Excellent

Student wore the complete uniform, with clean and short fingernails; plus brought all the kitchen utensils.
Preparation

(group graded)
Poor

The group did not measure out all the ingredients properly Did not read recipe before beginning preparation, missed a preparation step
Fair

The group completed most of preparation steps but missed one or more of the procedures, or wandered out of work space during the process.
Good

The group completed all the steps but did not use time management
Excellent

The group practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking Techniques

(group graded)
Poor

The group did not focus on task at hand, left equipment unattended, did not pre heat oven, did not follow instructions.
Fair

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

The group showed proper cooking methods and techniques, but did not practice good time management.
Excellent

The group demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Safety/Sanitation/Cleanup

(group graded)
Poor

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

The group only demonstrated some safety and sanitation practices.
Good

The group demonstrated proper safety and sanitation practices most of the time.
Excellent

The group demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Station Organization

(group graded)
Poor

The group workspace and prep work was disorganized with little effort to maintain a neat and organized work area.
Fair

The group workplace and prep work was mostly organized (some mess) with an effort to rectify any messes somewhat quickly.
Good

The group workspace and prep work was organized and efforts were made quickly to recifty any problem areas.
Excellent

The group workspace and prep wrok was very organized and no mess. Efforts were made ASAP to recify any problems areas.
Time Management

(group graded)
Poor

The group was unable to complete all tasks assigned and clean up in the alloted amount of time and needed more than 10 minutes extra to finish.
Fair

The group completed most tasks and clean-up assigned but needed less than 10 extra minutes to complete all tasks assigned
Good

The group completed all tasks assigned and clean up in the time allotted BUT work station/equipment was poorly cleaned.
Excellent

The group completed all tasks assigned and the clean up in the time allotted and did not need any additional time for completion. All work was done as assigned properly.
Final Product (Rx3)

(group graded)
Poor

Final food product was under cooked, and inedible.
Fair

Final food product was edible; but lacked in flavor. Errors were made in following directions of recipe or Professor's instructions
Good

Correct preparation of food product's resulted in good flavor profiles, texture and consistency.
Excellent

Meticulous preparation of food product's resulted in superb flavor profiles, texture and consistency.
Plating

(group graded)
Poor

The presentation lacked color and plate was unorganized. It contained no eye-appeal. I would not order this in a restaurant
Fair

The presentation was neat and had some color. It contained little eye-appeal. I might order this in a restaurant but only if presented better.
Good

The presentation was creative. It contained good color and very clean. It would be an item I would order in a restaurant
Excellent

The presentation was creative. It contained good color and very clean. It resembles the work done by commercial restaurants.
Contributions

(Peer Evaluated)
Poor

Rarely provides useful ideas when participating in the group and in classroom discussion. May refuse to participate.
Fair

Sometimes provides useful ideas when participating in the group and in classroom discussion. A satisfactory group member who does what is required.
Good

Usually provides useful ideas when participating in the group and in classroom discussion. A strong group member who tries hard!
Excellent

Routinely provides useful ideas when participating in the group and in classroom discussion. A definite leader who contributes a lot of effort.
Attitude

(Peer Evaluated)
Poor

Often is publicly critical of the project or the work of other members of the group. Often has a negative attitude about the task(s).
Fair

Occasionally is publicly critical of the project or the work of other members of the group. Usually has a positive attitude about the task(s).
Good

Rarely is publicly critical of the project or the work of others. Often has a positive attitude about the task(s)
Excellent

Never is publicly critical of the project or the work of others. Always has a positive attitude about the task(s).



Keywords:
  • Culminating Activity - TFE 4E1



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