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iRubric: Meat Processing Project rubric

iRubric: Meat Processing Project rubric

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Meat Processing Project 
Meat Processing Project
Students will process pork, use a meat grinder, and operate a sausage machine. Presenting the sausage process from start to finish.
Rubric Code: H2453B7
By berardescad
Ready to use
Public Rubric
Subject: Science  
Type: Presentation  
Grade Levels: 9-12

Powered by iRubric Meat Processing: Sausage Making
  Excellent

5 pts

Good

4 pts

Fair

3 pts

Poor

2 pts

Procedure

Excellent

Steps of processing their animal are not clearly displayed.
Good

Steps of processing are there, but not clearly defined.
Fair

Steps of meat processing are clearly define and safety is clearly outlined. Student uses pictures and audio visual aides to enhance their project.
Poor

Steps of meat processing are clearly define and safety is clearly outlined. Student uses pictures and audio visual aides to enhance their project. Student can answer questions effectively.
Presentation

Excellent

Student presents all sausage links for grading. They should be exact to the example provided. Student goes beyond to help others in their group
Good

Student presents all sausage links for grading. They should be similar to the example provided. Student presents all elements.
Fair

Student presents most elements of experimental design and is missing components that make presentation exact, specific, and detailed.
Poor

Student presentation is missing most elements of experimental design. Detail is also lacking.
Work Ethic

Excellent

The student was working and contributing to the group during the processing and clean up.
Good

The student was working and contributing to the group during most of the time provided for the processing.
Fair

The student needs to be more focused on the meat processing and working with the group.
Poor

Student did not contribute to the group.
Sanitation

Excellent

Students follow all Servsafe standards. Work station is left immaculate, washed and sanitized. All dishes are scraped, washed, rinsed, sanitized, dried and put away.
Good

Students follow most Servsafe standards. consistent effort is made to keep up with the clean-up and doing their dishes along the way.
Fair

Student follows little Servesafe standards. Only certain steps of clean up followed.
Poor

Students are not following proper Servsafe certificate standards. Students aren't cleaning as they go, station was left a mess. Dishes left uncleaned.
Safety

Excellent

Student follows teachers instructions on operation of machines. Proper knife safety is used while processing meat.
Good

Student follows most of the safety guidelines
Fair

Student is using knife incorrectly, student is using the wrong knife for the processing of the meat. student doesn't use cutting board.
Poor

Students are horse playing. Student did not follow proper set up. students didn't read the rules. Proper knife safety was not followed




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