iRubric: Cooking Lab rubric

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Cooking Lab

Assessment of Group Leadership in Cooking

understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & include collaboration while cooking in a group. Ability to follow directions and work together with minimal supervision

Rubric Code: FXA984A

By MG_Shaver

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 6-8, 9-12

Cooking Lab
	Falls Far Below 1 pts	Poor 2.25 pts	Fair 3.15 pts	Good 4 pts
Understanding 40 % Are you prepared? Students must demonstrate before starting that they have read and understood the recipe. I want students to understand that they will be graded on station set up, sanitation, teamwork, their ability to consolidate steps, organization, comprehension of why they are performing the steps of the recipe in the order they are performing them in, and overall quality of the product produced.	Falls Far Below Students are not prepared. The student team has not completed an outline, or a mind map for the lab and their lack of organization is evident from the very beginning. Students lack a mental picture, they have no sense of direction, and no personal understanding of what success looks like.	Poor The students have completed a mind map or a basic outline. No other worker understanding has been attained, and it is obvious the students are approaching the lab without an understanding of the basic culinary principles utilized.	Fair The team has completed a mind map or a detailed outline and understands the progression in the sequence of steps. They are lacking mise en place and are haphazard in their stations set up. Their work area extends beyond the defined boundaries and has been told to clean their station more than once. The students have not responded to the need for a sense of urgency and aren’t able to complete their tasks on time.	Good The students have completed a detailed mind map or outline they understand the progression and the sequence of steps, their mise in place is correct and they have efficiently utilized equipment and consolidated steps to complete the assignment ahead of time and clean their station.
Measurements, vocabulary, science 40 % Are you utilizing equipment, and do you understand the language of the kitchen? Every good cook understands that success and perfection are now. You are going to be evaluated on the way you measure ingredients, whether you consolidate steps, and if you are using a culinary vocabulary.	Falls Far Below The students have no understanding of the vocabulary used in the lab and are using basic “Betty Crocker” type cooking terms instead of professional terms. References to the Maillard Reaction, carryover cooking, and knife skills get blank looks, and that deer in the headlights stare. These students will not be allowed to complete the lab.	Poor Students have some comprehension of the vocabulary; however, instead of consolidating measurements, their station becomes a minefield of nonsensical a single ingredient measurement. The chef finds it obvious that the students do not understand the sequence required to produce an acceptable product and terminates the lab.	Fair The student team understands the vocabulary and can hold a discussion incorporating the terms with the chef. The team has grasped the concept of measuring and utilizing math principles to scale recipes. They are accurate with their mise en place but still need refinement with choosing the best measurement device and differentiating between volume and weight measurements.	Good This student team not only understands the vocabulary being utilized in the lab but has taken it a step further through their own research to add their own signature. The team has also shown advanced mathematical ability in scaling the recipe and converting all of the measurements into their weight equivalencies.
Final Product 20 % The overall quality of the lab as shown through their final product.	Falls Far Below No final product; the lab was terminated by the chef.	Poor The final product reflects poor preparation, substandard mise en place, and a poor attitude. The students have produced something that is a poor representation of the product desired.	Fair The students have produced a final product that is acceptable. It fulfills all of the expectations and rises to the definition of what was to be produced. The quality range can be from acceptable to quite good; however, it lacks a personal touch and finishing details have been ignored.	Good For this team, the quality of the final product is obvious. They have embraced the challenge of assembling a sequence of small steps done correctly to produce a product that surpasses expectations.

Keywords:

Culinary science, leadership, teamwork, sanitation, ability to execute within specified time.

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