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iRubric: Cooking Class Rubric

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Cooking Class Rubric Cooking Class Rubric Life Skills cooking rubric Rubric Code: GXB9AW2 By dlsteach64 Ready to use Public Rubric Subject: Vocational Type: Exam Grade Levels: 6-8

Cooking Class Baking Final
	Poor Student input is required. 1 pts	Fair Student input is required. 2 pts	Good Student input is required. 3 pts
Preparation Personal Hygiene Mise en Place.	Poor Student did not wash hands or tie hair back. <BR> Student did not rewash hands after touching hair, face, etc. 0 Points	Fair Student did not complete both requirements: failed to wash hands or tie hair back. 14 Points	Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back. 20 Points
Cooperation Team Work/ Communication/ Leadership Skills	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. 0 Points	Fair Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete. 14 Points	Good Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks. 20 Points
Skill Practice Understanding Recipes/Measurements/ recipe conversions*	Poor Student did not practice demonstrated techniques for food preparation. 0 Points	Fair Student used some of the demonstrated techniques. Did not pay attention to details. 14 Points	Good Student used the demonstrated techniques for food preparation during lab. Student paid attention to details. 20 Points
Safety Equipment Procedures/ No Horseplay	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. 0 Points	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. 14 Points	Good Student demonstrated safe and correct use of all kitchen equipment used for the lab.<BR> Student followed safe food handling procedures. 20 Points
Clean-Up Sanitation Procedures	Poor The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab. 0 Points	Fair Student washed, dried and put away dishes, but left counters unwashed, and tables dirty. Laundry may or may not be picked up. 14 Points	Good Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area. 20 Points