iRubric: Culinary (cooking) Evaluation rubric

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Culinary (cooking) Evaluation

Teacher will evaluate the group's performance and baking product

Rubric Code: E7A293

By dzwierni

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 6-8, 9-12

Cooking Evaluation
	Excellent 5 pts	Good 4 pts	Fair 3 pts	Poor 2 pts
Preparation	Excellent Student/s practiced excellent time management in completing each preparation task successfully.	Good Student/s completed all the steps but did not use time management	Fair Student/s completed most of tasks, but missed one or more of steps	Poor Did not complete preparation, such as hand washing, gathering tools, ingredients and setting up equipment.
Cooking	Excellent Student/s demonstrated proper baking technique, completed all instructions successfully, and finished on time.	Good Student/s showed proper baking methods and techniques, but did not practice good time management.	Fair Student/s attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	Poor Student/s did not focus on task at hand or did not follow instructions.
Safety/Sanitation	Excellent Student/s demonstrated safety and sanitation practices and ensured they were practiced by others in the group.	Good Student/s demonstrated proper safety and sanitation practices most of the time.	Fair Student/s only demonstrated some safety and sanitation practices.	Poor Student/s did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Teamwork	Excellent Student/s worked within group and demonstrated exceptional teamwork by taking initiative by working together with other members.	Good Student/s worked within group, did all assigned tasks some prodding.	Fair Student/s helped but with minimal effort, partially helped other team members or needed alot of prodding to stay focus in the group.	Poor Student/s did not work within his group, wandered away from group or showed little group participation.
Finsihed Product	Excellent Food was made to recipes specifications. The food was presented well and was an excellent product.	Good Food was good and presentation and taste were good. Food was made according to the recipe	Fair Food was acceptable but presentation and taste were lacking.	Poor Food was not satisfactory. Recipe was not followed according to specifications.