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iRubric: Sabine Pass High School Cooking Lab Performance Evaluation rubric

iRubric: Sabine Pass High School Cooking Lab Performance Evaluation rubric

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Sabine Pass High School Cooking Lab Performance Evaluation 
Sabine Pass High School Cooking Lab Performance Evaluation
Class;______________________ Students __________ ____________ _______________ __________ Hour _______________
Rubric Code: QXBC65C
By avickey
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 9-12

Powered by iRubric Cooking lab evaluation
  Needs Improvement

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

1 pts

Basic

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

2 pts

Proficient

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

Distinguished

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

4 pts

Team Grading
Preparation

Needs Improvement

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

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.
Proficient

Student completed all the steps but did not use time management
Distinguished

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking

Needs Improvement

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

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

Student showed proper cooking methods and techniques, but did not practice good time management.
Distinguished

Student demonstrated proper cooking technique, completed all instructions successfully, and finished within the allotted time.
Time management

Needs Improvement

Large amount of wasted time and inactivity. Playing around and activity not completed due to inefficient use of time.
Basic

Some inactivity but were close to finishing activity and clean up tasks on time.
Proficient

average organization, completed activity and all clean up tasks on time.
Distinguished

Student practiced excellent time management. Very organized and completed activity and clean up ahead of time.
Safety & Sanitation

Needs Improvement

Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, sanitizing, cleaning up as needed, dishwashing, and final clean-up.
Basic

Student only demonstrated some safety and sanitation practices.
Proficient

Student demonstrated proper safety and sanitation practices most of the time.
Distinguished

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Waste

Needs Improvement

Unacceptable amount of food and or supplies wasted due to lack of planning and concern.
Basic

Some food and or supplies wasted that could have been prevented.
Proficient

Little or no food and or supplies wasted.
Distinguished

Highly efficient, no waste.
Final Product

Needs Improvement

Poor product and/or inedible
Basic

Poor final product, several mistakes apparent.
Proficient

Good final product but slightly off
Distinguished

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

Needs Improvement

Items left unwashed, little or no effort to clean up. Improper use of equipment resulting in breakage or injury to self or others. Items not stored in correct location.
Basic

Fair clean up but missed 3-4 items. Adequate care of tools and equipment, no misuse noted. Items stored in or near correct location
Proficient

Good clean up but missed 1-2 items. Shows respect for tools and equipment, normal wear and tear. Items replaced neatly in correct location.
Distinguished

Excellent clean up. Extreme care taken with all tools and equipment. Items stored correctly and neatly.
Team Work

Needs Improvement

Disrupts and or antagonizes others. Shows disrepect for others and or their work or property. Does not help the group.
Basic

Works with others but sometimes needs to be redirected.
Proficient

Demonstrates patience and respect for others. Able to work without supervision.
Distinguished

Eagerly assists others in group. Polite and respectful to others. Can be counted on to complete work



Keywords:
  • family consumer science, cooking lab

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