iRubric: Food Lab Rubric

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Food Lab Rubric

Final Meal Lab Rubric

Required tasks to earn all the points during Nutrition and Food Lab

Rubric Code: F7W62B

By chefmjohnson

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 9-12

Food Lab
	1 Point 1 pts	2 Points 3 pts	3 Points 5 pts
Lab Cooperation 10 %	1 Point Student rarely demonstrated a willingness to work with partners.	2 Points Student mostly demonstrated a willingness to work with partners.	3 Points Student always demonstrated a willingness to work with partners.
Use of Correct Techniques 20 %	1 Point Student rarely demonstrated correct techniques skills. Asked for directions of technique often	2 Points Student mostly demonstrated correct techniques skills. Asked for assistance in technique once	3 Points Knew the techniques needed to complete the instructions, and demonstrated them precisely.
Safety Rules 15 %	1 Point Does rarely followed safety rules. Hair tied back Apron Washed hands Clean surfaces Foods cooked appropriately	2 Points Does mostly followed safety rules. Hair tied back Apron Washed hands Clean surfaces Foods cooked appropriately	3 Points Does always followed safety rules. Hair tied back Apron Washed hands Clean surfaces Foods cooked appropriately
Clean-Up Acitivies 15 %	1 Point Many items not dry, nor clean. Items not put away in proper places. Tardy in clean-up, and late to leave class.	2 Points The student mostly demonstrated all clean up activities. Time was used well but still was a little late.	3 Points The student always demonstrated all clean up activities.
Procedure 20 % Following Recipe Instructions	1 Point Recipe was not followed, or not understood. Student asked for clarification many times.	2 Points Recipe methods were followed mostly as written.	3 Points Student understood the recipe, following it precisely.
Preparation 20 % Materials/Ingredients present	1 Point Many materials or ingredients were not present during lab. Student had to "make do" with substitutions or did with out the material completely.	2 Points Most ingredients and materials were present for the lab to be completed. Some materials were omitted but it did not interfer with the overal taste or atmosphere	3 Points All ingredients and materials were present to create a great tasting meal and a wonderful atmosphere at the table.