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iRubric: YRHS PAA Cooking Lab Practical Evaluation rubric

iRubric: YRHS PAA Cooking Lab Practical Evaluation rubric

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YRHS PAA Cooking Lab Practical Evaluation 
Cooking Lab Performance Evaluation
Assessment of lab performance and skill level
Rubric Code: B448X9
By jsmcbride
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: (none)

Powered by iRubric Cooking lab evaluation
Performance requirements for cooking labs
  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

Organization/ Gathering
4 pts

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

Student does not complete all the necessary preparation techniques; personal hygiene, reading recipe, getting out equipment and ingredients.
Fair

Student completed some of the gathering techniques, but missed some of the steps, making poor use of lab time.
Good

Student completed all the steps but did not use time management / or had difficulty working with partner.
Excellent

Student practiced excellent time management in gathering all things necessary to carry out the lab working well with partner the entire time.
Preparation / Measuring
4 pts

Measuring, and otherwise preparing the ingredients
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.
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 / Directions
4 pts

Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.
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, completed all instructions successfully, and finished within the allotted time.
Safety / Sanitation
4 pts

Practiced proper safety and sanitation techniques such as knife handling, wearing of hair net, washing hands & dishes & counters, wearing appropriate kitchen garments and putting away equipment and utensils when done.
Poor

Students did not demonstrate proper safety and sanitation practices.
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.
Serving
4 pts

Serving out the product
Poor

Student was unwilling to sample food.
Fair

Student only had a small taste food of the food prepared and showed disgust / poor manners.
Good

Student sampled the food prepared, and was satisfied with the product .
Excellent

Student sampled and enjoyed the food prepared, was going to share the recipe at home, and encouraged others in the group to sample the product.



Keywords:
  • Grade 9 - Mrs. McBride

Subjects:


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