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Final Food Lab Evaluation 
Final Food Lab Evaluation
Students Amaris, Shiyu, Jack will complete the final food lab by the end of the class period. Mrs.Lowry will evaluate the lab group's performance and food product.
Rubric Code: UXAA95W
By AmarisW
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 9-12

Powered by iRubric Cooking lab evaluation
  Poor(level1)

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

5 pts

Fair(level2)

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

10 pts

Good(level3)

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

15 pts

Excellent(level4)

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

20 pts

Personal & Pre-prep.

Poor(level1)

Did not complete preparation such as; hand washing, tying hair back, wearing apron, reading recipe, getting out equipment and ingredients,sanitizing the lab.
Fair(level2)

Student completed most of tasks, but missed one or more steps.
Good(level3)

Student completed all the steps but did not use time management.
Excellent(level4)

Student practiced excellent time management in completing each personal and pre-preparation task.
Preparation

Poor(level1)

Did not measure out all the ingredients properly and did not read recipe before beginning preparation. Missed a preparation step.
Fair(level2)

Student completed most of preparation steps but missed one or more of the procedures or wandered out of group during the process.
Good(level3)

Student completed all the steps but did not use time management.
Excellent(level4)

Student practiced excellent time management in preparation procedures and completed all steps successfully.
Cooking

Poor(level1)

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions.
Fair(level2)

Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good(level3)

Student showed proper cooking methods and techniques, but did not practice good time management.
Excellent(level4)

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Safety/Sanitation/Cleanup

Poor(level1)

Students did not demonstrate safety and sanitation such as; using equipment in the appropriate manner, hand washing, sanitizing, cleaning up, dish washing, and final clean-up.
Fair(level2)

Student only demonstrated some safety and sanitation practices.
Good(level3)

Student demonstrated proper safety and sanitation practices most of the time.
Excellent(level4)

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork

Poor(level1)

Student did not work within his group, did not complete his assigned tasks, or showed little group participation.
Fair(level2)

Student helped but with minimal effort, wandered out of group part of the time, and only partially helped other team members.
Good(level3)

Student worked within group, did all assigned tasks without procrastinating.
Excellent(level4)

Student worked within group and demonstrated exceptional teamwork by taking initiative in completing tasks or assisting other members.
Food Product

Poor(level1)

Food product was not satisfactory. Recipe was not followed according to specifications.
Fair(level2)

Food was acceptable but presentation and taste were lacking.
Good(level3)

Food was good and presentation and taste were good. Food was made according to the recipe.
Excellent(level4)

Food was made to recipes specifications. The food was presented well and was an excellent product.



Keywords:
  • Food Lab Evaluation

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