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iRubric: Nutrition & Wellness Cooking Lab Performance Evaluation rubric

iRubric: Nutrition & Wellness Cooking Lab Performance Evaluation rubric

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Nutrition & Wellness Cooking Lab Performance Evaluation 
Cedarburg High School Cooking Lab Performance Evaluation
Class;______________________ Students __________ ____________ _______________ __________ Hour _______________
Rubric Code: RX37CB8
By jdmason
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 6-8, 9-12

Powered by iRubric Cooking lab evaluation
Performance requirements for cooking labs
  Distinguished

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

4 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

Basic

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

2 pts

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

Team Grading
Preparation

Measuring, chopping, equipment selection and otherwise preparing the ingredients, job assignments, rubric
Distinguished

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

Student completed all the steps but did not use time management
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.
Needs Improvement

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

Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.
Distinguished

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Proficient

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

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

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions, etc
Time management & Pre-preparation

Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.
Distinguished

Student practiced excellent time management in completing each personal and pre-preparation task.
Proficient

Student completed all but one of the steps
Basic

Student completed most of tasks, but missed two or more of steps
Needs Improvement

Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Safety & Sanitation

Practiced proper safety and sanitation techniques
Distinguished

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

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

Student only demonstrated some safety and sanitation practices.
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.
Group Cooperation

Distinguished

Excellent cooperation
Proficient

Good cooperation
Basic

Fair cooperation
Needs Improvement

Poor cooperation
Final Product

Distinguished

Excellent final product. Turned out just as expected.
Proficient

Good final product but slightly off
Basic

Poor final product, several mistakes apparent.
Needs Improvement

Poor product and/or inedible
Clean up

Distinguished

Excellent clean up.
Proficient

Good clean up but missed 1-2 items.
Basic

Fair clean up but missed 3-4 items.
Needs Improvement

5 or lower in clean up evaluation.
Individual Grading
Reflection: ____/20



Keywords:
  • family consumer science, cooking lab

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