iRubric: Food Lab Procedure Rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...

Food Lab Procedure Rubric

Required tasks to earn all the points in a cooking lab.

Rubric Code: D4C592

By SANDRADEBRUIN

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 6-8

Food Lab Procedures
	Minimal Evidence 1 pts	Still Progressing 2 pts	Proficient 3 pts
Preparation 3 pts	Minimal Evidence Students did not wash hands or tie hair back. Students were not dressed appropriately.	Still Progressing Students did not complete both requirements: failed to wash hands or tie hair back. Students were somewhat dressed appropriately.	Proficient Students did wash hands properly at the beginning and throughout the lab and did tie hair back.
Cooperation 3 pts	Minimal Evidence Students did not participate in all tasks, did not help partners, and did not demonstrate a willingness to work with partners. Students did not fulfill the assigned kitchen lab duty.	Still Progressing Students work with the group but quits before all tasks are complete. Students do not completely fulfill assigned kitchen lab duties.	Proficient Students demonstrate a willingness to complete all tasks including help with extra clean up tasks when necessary. Works steadily through the lab and participates in all kitchen tasks. Displays willingness to work with all partners.
Skill Practice 3 pts	Minimal Evidence Students do not practice demonstrated techniques for food prep. Students to not use appropriate tools/ tools are not used properly.	Still Progressing Students use some of the demonstrated techniques. Students do not not pay attention to details in lab; handling of equpiment/utensils, etc.	Proficient Students use demonstrated techniques for food preparation during lab. Students pay attention to details.
Safety 3 pts	Minimal Evidence Students do not follow safety rules and do not use safe food handling techniques. Students do not use kitchen equipment in a safe manner.	Still Progressing Students try to use equipment safely and correctly; careless at times and do not always follow the rules. Students attempts to follow safe food handling procedures.	Proficient Students demonstrate safe and correct use of all kitchen equipment used for the lab. Students follows safe food handling procedures as presented in class.
Clean-Up 3 pts	Minimal Evidence Failure to complete all of the following: Clean and dry sinks Clean oven and stove surface Clean counters Clean and dry dishes Clean and organized drawers and cabinets Clean floor Food items put away Dirty towels put away and re-stocked	Still Progressing Failure to complete some of the following: Clean and dry sinks Clean oven and stove surface Clean counters Clean and dry dishes Clean and organized drawers and cabinets Clean floor Food items put away Dirty towels put away and re-stocked	Proficient All of the tasks are completed: Clean and dry sinks Clean oven and stove surface Clean counters Clean and dry dishes Clean and organized drawers and cabinets Clean floor Food items put away Dirty towels put away and re-stocked

Keywords:

preparation, cooperation, skill practice, safety, clean up

Subjects:

Vocational

Types:

Discuss this rubric