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Meal Management Unit 
Rubric Code: D5B925
By granthde
Ready to use
Public Rubric
Subject: Health  
Type: Assessment  
Grade Levels: 6-8

Powered by iRubric COOKING LABS
Please use rubric to indicate performance, attitudes, learning and reflections for all cooking labs.
Only select on category (Superior, excellent, etc.) for each row.
  Superior

5 pts

Excellent

4 pts

Good

3 pts

Average

2 pts

Needs Improvement

1 pts

Student's Rating

5 pts

TOTAL Teacher's Rating

5 pts

KNOWLEDGE

Select appropriate equipment and implement correct use.
All measurements are correct.
Collect and arrange ingredients from recipes properly.
Superior
Excellent
Good
Average
Needs Improvement
Student's Rating
TOTAL Teacher's Rating
APPLICATION

Ability to apply kitchen safety and health rules.
Superior
Excellent
Good
Average
Needs Improvement
Student's Rating
TOTAL Teacher's Rating
ANALYSIS

Catergorize ingredients in proper order to produce finished product.
Superior
Excellent
Good
Average
Needs Improvement
Student's Rating
TOTAL Teacher's Rating
EVALUATE

Evaluate if product texture, color and taste was successfully completed.
Superior
Excellent
Good
Average
Needs Improvement
Student's Rating
TOTAL Teacher's Rating
WORK ETHICS

Work constructively with others.
Student uses time efficiently.
Cleaning and tidying workspaces at the end of the lesson
Superior
Excellent
Good
Average
Needs Improvement
Student's Rating
TOTAL Teacher's Rating
MANAGING/LISTENING

Listen to instructions from the teacher to complete desired task.
Worked cooperatively in a group but used the support of peers and teacher.
Superior
Excellent
Good
Average
Needs Improvement
Student's Rating
TOTAL Teacher's Rating
Grade

Superior
Excellent
Good
Average
Needs Improvement
Student's Rating
TOTAL Teacher's Rating




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