- Username
- Password
forgot?

iRubric: Soup Assessment rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Soup Assessment Soup Final Assessment A summative assessment of cooking skills for making soups Rubric Code: S23C624 By berardescad Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Soup Skills
	4 pts	3 pts	2 pts	1 pts
Teamwork/Communication	4 Student worked fantastic with other members of the group, communicating with others greatly.	3 Student worked well with other members of the group, communicating with others considerably.	2 Student worked decently with other members of the group, communicating with others fairly.	1 Student worked okay with other members of the group, communicating with others poorly.
Stove Use	4 Student used a hot cloth when working at the stove all of the time. Food was never left unattended while heat was on.	3 Student used a hot cloth when working at the stove most of the time. Food was rarely left unattended while heat was on.	2 Student used a hot cloth when working at the stove some of the time. Food was frequently left unattended while heat was on.	1 Student did not use a hot cloth when working at the stove at any time. Food was always left unattended while heat was on.
Follows Directions	4 Student followed the order of Mirepoix and other ingredients into the pot with superior accuracy.	3 Students followed the order of Mirepoix and other ingredients into the pot with considerable accuracy.	2 Students followed the order of Mirepoix and other ingredients into the pot with some accuracy.	1 Students followed the order of Mirepoix and other ingredients into the pot with little accuracy.
Measuring Accuracy	4 Student used measuring tools for all ingredients all of the time. The amount of soup made was spot-on.	3 Student used measuring tools for all ingredients most of the time. The amount of soup made was spot-on.	2 Student used measuring tools for all ingredients some of the time. The amount of soup made was too much.	1 Student used measuring tools for all ingredients rarely . The amount of soup made was too much.
Sanitation	4 Student cleaned their dishes and station as they worked to superior effect. There were 0 dishes left behind at the end of the assessment.	3 Student cleaned their dishes and station as they worked to great effect. There were few dishes left behind at the end of the assessment.	2 Student cleaned their dishes and station as they worked to some effect. There were a number of dishes left behind at the end of the assessment.	1 Student cleaned their dishes and station as they worked to little effect. There were many dishes left behind at the end of the assessment.