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iRubric: SAKGF Cooking Performance Evaluation rubric

iRubric: SAKGF Cooking Performance Evaluation rubric

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SAKGF Cooking Performance Evaluation 
Cooking Lab Performance Evaluation
Assessment of performance and skill level
Rubric Code: TX37988
By ccouc7
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 6-8

Powered by iRubric Cooking class 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 teamwork 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 leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

4 pts

Grading

Poor

E
Fair

D
Good

C
Excellent

A
Team Grading
Preparation

Poor

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
Fair

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.
Good

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

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

Poor

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

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

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

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Time management & Pre-preparation

Poor

Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, aprons, reading recipe, getting out equipment and ingredients, and sanitising the lab.
Fair

Student completed most of tasks, but missed one or more of steps
Good

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

Student practiced excellent time management in completing each personal and pre-preparation task.
Safety & Sanitation

Poor

Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, hand washing, sanitising, cleaning up as needed, dish
washing, and final clean up.
Fair

Student only demonstrated some safety and sanitation practices.
Good

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

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

Poor

Poor cooperation/ discord.
Fair

Fair cooperation.
Good

Good cooperation.
Excellent

Excellent cooperation.
Final Product

Poor

Burnt/ under cooked, inedible, poor product.
Fair

Poor final product, several mistakes apparent.
Good

Good final product but slightly off.
Excellent

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

Poor

Missed 5 or more items. Oven or burner left on.
Fair

Fair clean up but missed 3-4 items. Oven hood fan and or light left on.
Good

Good clean up but missed 1-2 items.
Excellent

Excellent clean up.
Individual Grading
Duties

Poor

Student did not complete assigned kitchen duties.
Fair

Student only partially completed kitchen duties.
Good

Student completed most kitchen duties.
Excellent

Student completed kitchen duties and helped other students as needed.
Citizenship

Poor

Student exhibited multiple or very unsafe practices such as improper use of equipment, towels, or wandering.
Fair

Student exhibited several unsafe practices such as improper use of equipment, towels, or wandering.
Good

Student showed safe practices and behavior.
Excellent

Student exhibited excellent safety and behavior and set a great example for the group.



Keywords:
  • family consumer science, cooking lab

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