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iRubric: Cooking Lab Rubric

iRubric: Cooking Lab Rubric

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Cooking Lab Rubric 
Cooking Lab Rubric
evaluation recipe review, preparation, cooperation, skill practice, final product,safety and sanitation
Rubric Code: ZX3CCB2
By EDDevine
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 6-8, 9-12

Powered by iRubric Cooking Lab
  Exemplary

4 pts

Accomplished

3 pts

Developing

2 pts

Needs Improvement

1 pts

Recipe Preview

Exemplary

Student attended to the entire recipe preview and helped to read the recipe.
Accomplished

Student attended to the entire recipe preview.
Developing

Student paid sporadic attention to the recipe preview.
Needs Improvement

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

Exemplary

Student measured all ingredients properly and prpared all ingredients according to instructions.
Accomplished

Student measured ingredients properly. Prepared majority of ingredients properly.
Developing

Student measured some ingredients improperly. Prepared at least half of the ingredients properly.
Needs Improvement

Student measured ingredients improperly. Did not prepare ingredients properly.
Cooperation

Exemplary

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks without prompting.
Accomplished

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Developing

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Needs Improvement

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Skill Practice

Exemplary

Student used the demonstrated techniques for food preparation during lab without prompting. Student paid attention to detail.
Accomplished

Student used the demonstrated technique for food preparation during the lab. Student paid attention to details.
Developing

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

Students did not practice demonstrated techniques for food preparation.
Final Product

Exemplary

Final product has a pleasing appearance and tastes great.
Accomplished

Final product has an acceptable appearance and an acceptable taste.
Developing

Appearance is not appetizing, taste is not acceptable.
Needs Improvement

Does not look appealing and tastes terrible.
Safety and Sanitation

Exemplary

Student demonstrated proper safety and sanitation practices including use of equipment, washing hands properly when needed, tying hair back and wearing an apron without prompting.
Accomplished

Student demonstrated proper safety and sanitation practices most of the time. Washed hands properly, tied hair back and wore an apron.
Developing

Student only demonstrated some safety and sanitation techniques. Needed several reminders to tie hair back, wash hands and wear apron properly.
Needs Improvement

Student did not demonstrate proper safety and sanitation practices such as inappropriate use of equipment, not washing hands, tying hair back and wearing an apron.
Clean Up

Exemplary

Student cleaned up all dishes and utensils properly. all equipment stored in proper place. Sink, counter and floor are as clean or cleaner than when began.
Accomplished

Student cleaned all dishes and utensils properly. Most equipment stored properly. Sink, counter and floor are acceptably clean.
Developing

Not all dishes and utensils are clean. Equipment not stored properly. Sink, counters and floor are inadequately clean.
Needs Improvement

Dishes not clean and utensils not put away in proper place. Sink, counters, and floor are a mess.




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