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Cooking Class Rubric 
Culinary Arts Rubric
Life Skills Cooking Evaluation
Rubric Code: P389AA
By catliz
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 6-8

Powered by iRubric Cooking Rubric
  Poor

1 pts

Fair

2 pts

Good

3 pts

Recipe Preview

Poor

Student did not pay attention while recipe was previewed as a class. Student was talking and disruptive.
Fair

Student paid sporadic attention to the recipe preview.
Good

Student attended to the entire recipe preview.
Preparation

Poor

Student did not follow individual Lab and Chef assignment responsibilies for recipe.
Fair

Student sometimes followed individiual Lab and Chef assignment responsibilies for recipe.
Good

Student followed all individual Chef and Lab assignment responsibilities for recipe.
Cooperation

Poor

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
Fair

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
Good

Student demonstrated a willingness to complete all tasks including clean up tasks. Worked steadily through the lab and participated in all kitchen tasks.
Skill Practice

Poor

Student did not practice demonstrated techniques for food preparation. Did not read over recipe for homework.
Fair

Student used some of the demonstrated techniques. Did not pay attention to details. Student somewhat read recipe for homework.
Good

Student used the demonstrated techniques for food preparation during lab. Student paid attention to details.
Student read over recipe for homework and was thoroughly prepared.
Safety

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.
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.
Good

Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.
Clean-Up

Poor

Time Management Skills: student left unwashed items. Counters and table , range top not clean, and dirty towels and sponges were left lying about in the kitchen lab.
Fair

Time Management Skills: student washed, dried and put away dishes, but left counters unwashed, range top soiled and tables dirty. Laundry may or may not be picked up.
Good

Time Management Skills: student left the kitchen clean. All dishes were washed, dried and put away. Table, counter tops andn rage were cleaned. Laundry was gathered up and put in the wash area.



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

Subjects:


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