iRubric: Food Lab Rubric -Areas for Improvement

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Food Lab Rubric -Areas for Improvement

Teacher and Student-Self Evaluation Kitchen:________________ Block:______________ Date:_____________________

Rubric Code: TX9B645

By dclark8

Ready to use

Public Rubric

Subject: (General)

Type: Assessment

Grade Levels: Graduate

Food Lab Procedures
	Advanced 4 pts	Proficient 3 pts	Low Proficient 2 pts	Basic/Minimal 1 pts	Possible Grade : 24 (N/A)
Preparation	Advanced Students wore an apron, washed hands properly at the beginning and throughout the lab, and tie hair back.	Proficient Students washed hands properly at the beginning and throughout the lab, tied back hair if needed. No apron.	Low Proficient Students did not complete two of three requirements.	Basic/Minimal Students did not wash hands, wear an apron or tie hair back; Others reminded	Possible Grade : 24 Points earned:
Cooperation	Advanced Students demonstrate a willingness to complete assigned tasks including help others. Finish on time, and show leadership	Proficient Students do assigned tasks, and sometimes helps others to complete lab; finished on time.	Low Proficient Students work but quit before all tasks were complete. May not finish lab on time. Leaves work for others to do.	Basic/Minimal Students only worked with prodding. Did not do all of assigned tasks and did not finish on time. Wanders or sits down.	Possible Grade : 24 Points earned:
Equipment	Advanced Students are well acquainted with equpiment and its location in lab.	Proficient Students demonstrate knowledge of equipment location for most things.	Low Proficient Students demonstrate some knowledge of equipment and location.	Basic/Minimal Students do not know equipment by name or where it is stored in the lab. Limited participation	Possible Grade : 24 Points earned:
Skill Practice	Advanced Students use correct techniques for food preparation during lab. Students pay attention to details.	Proficient Students use correct techniques for food preparation during lab almost always.	Low Proficient Students use some of the demonstrated techniques; Do not pay attention to details.	Basic/Minimal Students do not practice demonstrated techniques for food prep; let others do the work.	Possible Grade : 24 Points earned:
Safety	Advanced Students use proper equipment, and safe food handling procedures	Proficient Students do not always use proper equipment. Use safe food handling procedures.	Low Proficient Students try to use equipment safely and correctly and safe food handing procedure. Careless at times.	Basic/Minimal Do not follow safety rules or food handling techniques. Do not use kitchen equipment safely; had to be removed from lab.	Possible Grade : 24 Points earned:
Clean-Up	Advanced Students leave the kitchens clean. All dishes are washed , dried and put away. Tables and counter tops are clean and put in the wash area.	Proficient Students leave the kitchen clean. All dishes washed, counters and table clean. Laundry put in wash area. Dishes left to dry.	Low Proficient Students wash dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Laundry may or may not be picked up.	Basic/Minimal The students leave unwashed items in the sink, counters and tables are not cleaned and dirty towels and dishrags are left in kitchen.	Possible Grade : 24 Points earned:

Keywords:

preparation, cooperation, skill practice, safety, clean up

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