iRubric: Math Project Rubric: In the Chef's Kitchen

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Math Project Rubric: In the Chef's Kitchen

Students change an original recipe chosen serving size into a serving size per person and for the class. CCSS: 6.RP.1, 6.RP.2, 6.RP.3, 6.RP.3a, 6.RP.3b

Rubric Code: TX6936B

By cponciano

Ready to use

Public Rubric

Subject: Math

Type: Project

Grade Levels: 6-8

Changing the Recipe Math Project
	Kitchen Assistant 0 pts	Line Cook 1 pts	Sous Chef 2 pts	Executive Chef 3 pts
Following instructions	Kitchen Assistant Did not do. Recipe with less than 8 ingredients, did not include procedure, brochure not done.	Line Cook Recipe with less than 8 ingredients, did not include procedure, brochure incomplete.	Sous Chef Missing required components, but close to complete recipe as asked.	Executive Chef Correctly followed every instruction, at least 8 ingredients, included accurate procedure for math work, well-done brochure.
Math Operations with Correct Answer	Kitchen Assistant Did not do.	Line Cook Numbers and operations are not clear or correct.	Sous Chef Numbers and operations are attempted but out of order.	Executive Chef Numbers and operations are clear and most are correct with some order shown.
Use of Ratio table	Kitchen Assistant Fails to use ratio table to decrease and increase a recipe.	Line Cook Set up ratios that are incorrect for decreasing and increasing a recipe.	Sous Chef Correctly set up ratios for decreasing and increasing a recipe with 1-2 minor errors.	Executive Chef Correctly set up ratios for decreasing and increasing a recipe.
Decreasing & Increasing the Recipe	Kitchen Assistant Includes a significantly flawed calculation of the amounts needed to decrease and increase a recipe. Does not round correctly to nearest half.	Line Cook Includes a calculation of the amounts needed to decrease and increase a recipe that contains some errors. Inaccurately rounded some measurements.	Sous Chef Includes a reasonable calculation of the amounts needed to decrease and increase a recipe rounded to nearest half with only a couple of minor errors.	Executive Chef Includes an accurate and complete calculation of the amounts needed to decrease and increase a recipe. Correctly rounded measurements to nearest half.
Brochure Presentation	Kitchen Assistant Brochure lacks both organization and required information. Brochure looks messy and is difficult to understand.	Line Cook Brochure lacks organization but includes most of the required information. Overall appearance could be improved.	Sous Chef Organized brochure with all required information. Overall appearance looks good.	Executive Chef Creative, neat, organized brochure with all required information, at least 8 ingredients, typed with pictures or drawings.