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iRubric: Lab Practicle Mid Term Fall semester 2012 rubric

iRubric: Lab Practicle Mid Term Fall semester 2012 rubric

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Lab Practicle Mid Term Fall semester 2012 
Lab Practicle Mid Term Fall semester 2012
Italian dinner for 6 people. Salad-Entree-Bread-Dessert Key ingredient Semolina Flour
Rubric Code: YXX97C9
By Jlangemann
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Food Preparation
  Poor

1 pts

Fair

2 pts

Good

3 pts

Recipe Preview
10 pts

Poor

Student did not pay attention while recipe was previewed as a class.
Fair

Student paid sporadic attention to the recipe preview.
Good

Student attended to the entire recipe preview.
Preparation
10 pts

Poor

Student did not wash hands or roll up sleeves.
Student did not rewash hands after touching hair, face, etc. Cannot put on an apron or tie.
Fair

Student did not complete both requirements: failed to wash hands or roll up sleeves. Can put an apron on but cannot tie it.
Good

Student did wash hands properly at the beginning and throughout the lab and did roll up sleeves.
Student is able to put on and tie apron.
Cooperation and Teamwork
10 pts

Poor

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. No teamwork evident.
Fair

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Functioned mederately as a team.
Good

Student demonstrated a willingness to complete all tasks including clean up tasks. Students worked well as a team.
Cooking Principles and Knife Skills
10 pts

Poor

Student did not practice demonstrated techniques for food preparation and knife skillls.
Fair

Student used some of the demonstrated techniques. Did not pay attention to details.
Good

Student used the demonstrated techniques for food preparation during lab.
Student paid attention to details.
Safety and Sanitation
10 pts

Poor

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Clean-Up
10 pts

Poor

The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Fair

Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up.
Good

Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area.
Kitchen Organization
10 pts

Poor

Student barely attempted to organize & clean the drawers, refrigerator, and cabinets.
Fair

Some attempted was made at cleaning and organiziting the cabinets, drawers, and refrigerator.
Good

Student organized drawers & cabinets.
Utensils, cooking equipment, serving equipment is all back where it's suppose to be.
Refrigerator is cleaned out and washed.
Equiptment Mise-en-place
1 pts

Poor

Student used inappropriate equiptment for task.
Student equipment pre-prep was not sufficient.
Fair

Student used appropriate equipment for task.
Student equipment pre-prep was marginaly sufficient.
Good

Students has every tool necessary to complete tasks. Excellent preparation.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up

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