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Foods Class

Culinary Arts 1 High School Cooking Rubric

Bert Bowes Middle School

Rubric Code: GX53AAC

By valshipley

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: 9-12

Foods Class
	Great (N/A)	Good (N/A)	Fair (N/A)	Poor (N/A)
Recipe Preview/ Lab Demo	Great Student fully focused during recipe preview and interacted with the teacher during the lab demonstration.	Good Student attended to the entire recipe preview and teacher demonstration of recipe.	Fair Student paid sporadic attention to the recipe preview and teacher demonstration of recipe.	Poor Student did not pay attention while recipe was previewed as a class and teacher was demonstrating the recipe.
Preparation	Great Student did wash hands properly at the beginning and throughout the lab and did tie hair back. Student wore apron the whole lab.	Good Student did wash hands properly at the beginning and almost always throughout the lab and did tie hair back. Student did not wear an apron throughout the lab.	Fair Student did not complete both requirements and failed to wash hands or tie hair back. Student did not wear apron during the whole lab.	Poor Student did not wash hands or tie hair back. Student did not rewash hands after touching hair, face, etc. Student did not wear apron.
Cooperation	Great Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks. Team leader.	Good Student demonstrated a willingness to complete most tasks including clean up tasks. Worked steadily through the lab and participated in most kitchen tasks. Team player.	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. Team participant.	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Not part of the team.
Skill Practice	Great Student always used the demonstrated techniques for food preparation during lab. Student paid attention to details.	Good Student mostly used the demonstrated techniques for food preparation. Student paid attention to most of the details.	Fair Student used some of the demonstrated techniques. Did not pay attention to details.	Poor Student did not practice demonstrated techniques for food preparation.
Safety	Great Student always demonstrated safe and correct use of all kitchen equipment used for the lab. Student always followed safe food handling procedures.	Good Student mostly demonstrated safe and correct use of all kitchen equipment used for the lab. Student mostly followed safe food handling procedures.	Fair Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules. Attempted to follow safe food handling procedures.	Poor Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Clean-Up	Great Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops and sink were clean and dry. ALL laundry was gathered up and put in the wash area.	Good Student left the kitchen clean, but may have missed a small part. Almost all dishes were washed, dried and put away. Tables and counter tops and sinks were clean and dry. Most laundry was gathered up and put in the wash area.	Fair Student washed, dried and put away dishes, but left counters unwashed, and tables dirty or sinks were not clean. Laundry may or may not be picked up and put in the laundry basket.	Poor The student left unwashed items. Sink drains were dirty. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Theory	Great All assignments are completed and handed in on time	Good Most assignments and completed and handed in on time.	Fair Some assignments are completed and handed in.	Poor Many assignments are missing and class time is not being used well.

Keywords:

cooking, life skills, preparation, cooperation, skill practice, safety, clean up

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