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iRubric: Food Lab Evaluation - Bread Baking rubric

iRubric: Food Lab Evaluation - Bread Baking rubric

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Food Lab Evaluation - Bread Baking 
Food Lab Evaluation - Bread Baking
Teacher will evaluate the lab group's performance and food product
Rubric Code: PXA4XWC
By ohdonna
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 6-8

Powered by iRubric Cooking lab evaluation
  Poor

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

5 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

10 pts

Good

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

15 pts

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

20 pts

Personal & Pre-prep.

Poor

Does not complete preparation, such as hand washing, tying hair back, wearing apron, reading recipe, getting out equipment/ ingredients,sanitizing the lab.
Fair

Student completed most of tasks, but missed one or more of steps
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in completing each personal and pre-preparation task.
Preparation

Poor

Did not measure out all the ingredients properly Did not read recipe before beginning preparation, missed a preparation step
Fair

Student completed most of preparation steps but missed one or more of the procedures, or wandered out of group during the process.
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking

Poor

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Fair

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Safety/Sanitation/Cleanup

Poor

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, sanitizing, cleaning up), dish washing, and final clean-up.
Fair

Student only demonstrated some safety and sanitation practices.
Good

Student demonstrated proper safety and sanitation practices most of the time.
Excellent

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork

Poor

Student did not work within his group, did not complete his assigned tasks, or showed little group participation.
Fair

Student helped but with minimal effort, wandered out of group part of the time, and only partially helped other team members.
Good

Student worked within group, did all assigned tasks without prodding.
Excellent

Student worked within group and demonstrated exceptional teamwork by taking initiative in completing tasks or assisting other members.
Food Product

Poor

Food product was not satisfactory. Recipe was not followed according to specifications.
Fair

Food was acceptable but presentation and taste were lacking
Good

Food was good and presentation and taste were good. Food was made according to the recipe
Excellent

Food was made to recipes specifications. The food was presented well and was an excellent product.



Keywords:
  • Food Lab Evaluation

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