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iRubric: Cooking Lab Performance Evaluation rubric

iRubric: Cooking Lab Performance Evaluation rubric

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Cooking Lab Performance Evaluation Cooking Lab Performance Evaluation Assessment of lab performance and skill level Rubric Code: SX98B8C By FACSMcNeil Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: 6-8

Cooking lab evaluation 100 % Performance requirements for cooking labs
	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 5 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 4 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 3 pts	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 2 pts
Team Grading 75 %
Preparation Measuring, chopping, and otherwise preparing the ingredients, job assignments, rubric	Excellent Student practiced excellent time management in preparation procedures and completed all steps successfully.	Good Student completed all the steps but did not use time management	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 during the process.	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
Cooking Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.	Excellent Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.	Good Student showed proper cooking methods and techniques, but did not practice good time management.	Fair Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	Poor Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Time management & Pre-preparation Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.	Excellent Student practiced excellent time management in completing each personal and pre-preparation task.	Good Student completed all the steps but did not use time management	Fair Student completed most of tasks, but missed one or more of steps	Poor Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
Safety & Sanitation Practiced proper safety and sanitation techniques	Excellent Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.	Good Student demonstrated proper safety and sanitation practices most of the time.	Fair Student only demonstrated some safety and sanitation practices.	Poor Students did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, sanitizing, cleaning up as needed, dishwashing, and final clean-up.
Group Cooperation	Excellent Excellent cooperation-worked well with others and was a good team player as far as leadership and delegating tasks	Good Good cooperation-worked well with others	Fair Fair cooperation- worked good with others but had to be told to or was apprehensive	Poor Poor cooperation/ discord
Final Product	Excellent Excellent final product. Turned out just as expected.	Good Good final product but slightly off	Fair Poor final product, several mistakes apparent.	Poor burnt/ undercooked, inedible, poor product.
Clean up	Excellent Excellent clean up.	Good Good clean up but missed 1-2 items.	Fair Fair clean up but missed 3-4 items. Oven hood fan and or light left on.	Poor 5 or lower in clean up evaluation. Oven or burner left on.
Team duty	Excellent Team duty was done correctly and completely.	Good Team duty was done.	Fair Team duty was done poorly or incompletely.	Poor Team duty was not done.
Individual Grading 25 %
Duties Completion of all kitchen duties	Excellent Student completed kitchen duties and helped other students as needed.	Good Student completed most kitchen duties.	Fair Student only partially completed kitchen duties.	Poor Student did not complete assigned kitchen duties.
Citizenship	Excellent Student exhibited excellent safety and behavior and set a great example for the group.	Good Student showed safe practices and behavior.	Fair Student exhibited several unsafe practices such as improper use of equipment, towels, or wondering.	Poor Student exhibited multiple or very unsafe practices such as improper use of equipment, towels, or wondering.

Keywords:

family consumer science, cooking lab

Subjects:

Vocational

Types:

(Other)

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