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iRubric: Cheese making performance evaluation. rubric

iRubric: Cheese making performance evaluation. rubric

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Cheese making performance evaluation. 
Cooking Lab Performance Evaluation
Gr 12 Agricultural Management Practices
Rubric Code: U2X65C9
By Hanelie
Ready to use
Public Rubric
Subject: (General)  
Type: Project  
Grade Levels: (none)

Powered by iRubric Cheese Making evaluation
  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

Preparation

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.
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.
Production

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, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Time management

Poor

Student does not complete all the necessary preparation techniques such as hand washing, reading recipe, getting out equipment and ingredients, and sanitizing.
Fair

Student completed most of tasks, but missed one or more of steps
Good

Student completed all the steps but did not use time management
Excellent

Student practiced excellent time management in completing each personal and pre-preparation task.
Safety & Sanitation

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.
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.
Final Product

Poor

Inedible, poor product.
Fair

Poor final product, several mistakes apparent.
Good

Good final product but slightly off
Excellent

Excellent final product. Turned out just as expected.
Clean up

Poor

5 or lower in clean up evaluation.
Fair

Fair clean up but missed 3-4 items.
Good

Good clean up but missed 1-2 items.
Excellent

Excellent clean up.
Team duty

Poor

Team duty was not done.
Fair

Team duty was done poorly or incompletely.
Good

Team duty was done.
Excellent

Team duty was done correctly and completely.
Citizenship

Poor

Student exhibited multiple or very unsafe practices such as improper use of equipment, towels, or wondering.
Fair

Student exhibited several unsafe practices such as improper use of equipment, towels, or wondering.
Good

Student showed safe practices and behavior.
Excellent

Student exhibited excellent safety and behavior and set a great example for the group.
Presentation of Final Product

Poor

Poor
Fair

Average
Good

Good
Excellent

Excellent



Keywords:
  • family consumer science, cooking lab



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