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iRubric: Foods II Cake Project Rubric
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Foods II Cake Project Rubric
Foods II Cake Project Rubric
Must follow required procedures and have product that meets all criterion for type of cake to get all points available
Rubric Code:
CC4W4X
By
jramsey
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
(none)
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Food Lab Procedures
Poor
1 pts
Fair
2 pts
Good
3 pts
Preparation
Poor
Student did not wash hands or tie hair back.
Fair
Student did not complete both requirements: failed to wash hands or tie hair back.
Good
Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
Cooperation
Poor
Student only worked with prodding. Did not participate in all tasks, and did not help partners, did not demonstrate a willingness to work with partners.
Fair
Student works with partner but quits before all tasks complete. Only wants to do the "fun" stuff, does not want to help with clean up
Good
Student demonstrates a willingness to complete all tasks including clean up tasks. Works steadily through the lab and participates in all kitchen tasks. Displays willingness to work with all partners.
Skill Practice
Poor
Student does not practice demonstrated techniques for food prep
Fair
Student uses some of the demonstrated techniques. Does not pay attention to details.
Good
Student uses demonstrated techniques for food preparation during lab.
Student pays attention to details.
Safety
Poor
Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.
Fair
Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules.
Attempts to follow safe food handling procedures.
Good
Student demonstrates safe and correct use of all kitchen equipment used for the lab.
Student follows safe food handling procedures as presented in demonstration.
Clean-Up
Poor
The student leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Fair
Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Laundry may or may not be picked up.
Good
Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. ALL laundry is gathered up and put in the wash area.
Product
Poor
Product not up to standards expected of this type of cake.
Fair
Product meets some of the standards for this type of cake.
Good
Product meets all standards for this type of cake.
Keywords:
preparation, cooperation, skill practice, safety, clean up, product
Subjects:
Vocational
Types:
Project
Assignment
(Other)
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