iRubric: YRHS PAA Cooking Lab Practical Evaluation rubric

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YRHS PAA Cooking Lab Practical Evaluation

Assessment of lab performance and skill level

Rubric Code: SX29423

By MaryMargaretK

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: (none)

Cooking lab evaluation Performance requirements for cooking labs
	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 1 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 2 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 3 pts	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 4 pts	Enter Title (N/A)
Organization/ Gathering 4 pts Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.	Poor Student does not complete all the necessary preparation techniques; personal hygiene, reading recipe, getting out equipment and ingredients.	Fair Student completed some of the gathering techniques, but missed some of the steps, making poor use of lab time.	Good Student completed all the steps but did not use time management / or had difficulty working with partner.	Excellent Her is what I want to say	Enter Title
Preparation / Measuring 4 pts Measuring, and otherwise preparing the ingredients	Poor Did not measure out all the ingredients and have them lined up in order of use. 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. Did not participate in all the preparation steps or wandered out of group.	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.	Enter Title
Cooking / Directions 4 pts Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.	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, completed all instructions successfully, and finished within the allotted time.	Enter Title
Safety / Sanitation 4 pts Practiced proper safety and sanitation techniques such as knife handling, wearing of hair net, washing hands & dishes & counters, wearing appropriate kitchen garments and putting away equipment and utensils when done.	Poor Students did not demonstrate proper safety and sanitation practices.	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.	Enter Title
Serving 4 pts Serving out the product	Poor Student was unwilling to sample food.	Fair Student only had a small taste food of the food prepared and showed disgust / poor manners.	Good Student sampled the food prepared, and was satisfied with the product .	Excellent Student sampled and enjoyed the food prepared, was going to share the recipe at home, and encouraged others in the group to sample the product.	Enter Title

Keywords:

Grade 9 - Ms. Hordenchuk

Subjects:

Vocational

Types:

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