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iRubric: Ramen Lab rubric

iRubric: Ramen Lab rubric

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Ramen Lab 
Culinary Arts 3 High School Cooking Rubric
Rubric Code: K23365A
By chefboyrdave
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Intro to Food Production
  Great-4

(N/A)

Good-3

(N/A)

Fair-2

(N/A)

Poor-1

(N/A)

Recipe Preview/ Lab Demo

Great-4

Students fully focused during recipe preview and interacted wit the teacher during the lab demonstration.
Good-3

Students attended to the entire recipe preview and teacher demonstration of recipe.
Fair-2

Students paid sporadic attention to the recipe preview and teacher demonstration of recipe.
Poor-1

Students did not pay attention while recipe was previewed as a class and teacher was demonstrating the recipe.
Cooperation

Great-4

Students 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-3

Students 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-2

Students worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Team participant.
Poor-1

Students only worked with prodding.
Did not participate in all tasks, and did not demonstrate a willingness to work.
Not part of the team.
Preparation

Great-4

Students did wash hands properly at the beginning and throughout the lab and did tie hair back.
Student also wore the appropriate colored apron the whole lab.
Good-3

Students did wash hands properly at the beginning and almost always throughout the lab and did tie hair back.
Student did not wear the appropriate apron throughout the lab.
Fair-2

Students did not complete both requirements and failed to wash hands or tie hair back.
Student did not wear apron during the whole lab.
Poor-1

Students did not wash hands or tie hair back.
Student did not rewash hands after touching hair, face, etc.
Student did not wear apron.
Skills Demonstration

Great-4

Students always used the demonstrated techniques for food preparation during lab.
Student paid attention to details.
Good-3

Students mostly used the demonstrated techniques for food preparation.
Student paid attention to most of the details.
Fair-2

Students used some of the demonstrated techniques.
Did not pay attention to details.
Poor-1

Students did not practice demonstrated techniques for food preparation.
Knife Cuts

Brunoise, Julienne, Batonnet, Large, medium, small dice, mince, chiffonade, bias cut.
Great-4

Students used four knife cuts as instructed.
Good-3

Students used three knife cuts.
Fair-2

Students used two knife cuts.
Poor-1

Students used one knife cut.
Cooking Mrehod

Great-4

Students correctly identified Cooking methods they used in the dish.
Good-3
Fair-2
Poor-1

Students could not identify what cooking methods they used for the dish.
Safety

Great-4

Students always demonstrated safe and correct use of all kitchen equipment used for the lab.
Student always followed safe food handling procedures.
Good-3

Students mostly demonstrated safe and correct use of all kitchen equipment used for the lab.
Student mostly followed safe food handling procedures.
Fair-2

Students 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-1

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-4

Students 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.
Good-3

Students left the kitchen clean, but may have missed a small part.
Almost all dishes were washed, dried and put away.
Tables and counter tops were clean and dry.
Most laundry was gathered up and put in the wash area.
Fair-2

Students washed, dried and put away dishes, but left counters unwashed, and tables dirty.
Laundry may or may not be picked up and put in the laundry basket.
Poor-1

The students left unwashed items.
Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.



Keywords:
  • cooking, life skills, preparation, cooperation, skill practice, safety, clean up



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