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iRubric: FOODS I Semester Final rubric

iRubric: FOODS I Semester Final rubric

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FOODS I Semester Final 
FOODS I Semester Final
Cooking Rubric
Rubric Code: AX4CX94
By rldaly
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Food Preparation
  Poor

5 pts

Fair

10 pts

Good

15 pts

Recipe Preview

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. Recipe is correctly copied down including all instructions. Student followed recipe.
Preparation

Poor

Student did not wash hands or roll up sleeves.
Student did not rewash hands after touching hair, face, etc. Forgot to pin hair back
Fair

Student did not complete both requirements: failed to wash hands or roll up sleeves. Or forgot to pin hair back
Good

Student did wash hands properly at the beginning and throughout the lab and did roll up sleeves.
Hair was pinned back and free of food.
Cooperation

Poor

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

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

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

Poor

Student did not practice demonstrated techniques for food preparation.
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

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

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

Poor

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

Some attempted was made at cleaning and organiziting the cabinest, 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.
Food

Poor

Student failed to take into consideration any of the guidelines. Food was not properly cooked and tasted poorly.
Fair

Student attempted to prepare a meal that included all 4 food groups, that was well rounded in nutrition, visual appeal, color, texture, plate preparation etc. But fell short in one or more areas. Or Food was not prepared properly and tasted poorly
Good

Student prepared a meal including all 4 food groups, that was well rounded in nutrition, visual appeal, color, texture, plate preparation etc. Food Tasted Good
Total Score

Poor
Fair
Good

______ / 120pts.



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

Subjects:


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