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iRubric: Chicken Fabrication rubric

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Chicken Fabrication Chicken Fabrication Assessment of lab performance and skill level Rubric Code: W2X52WB By btatsukawa Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: 9-12

Cutting Up a chicken
	15 points Poor (N/A)	20 points Fair (N/A)	25 points Good (N/A)
Safety & Sanitation	15 points Students only demonstrated some safety and sanitation practices.	20 points Student demonstrated proper safety and sanitation practices most of the time.	25 points Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Skill Practice	15 points Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	20 points Student demonstrated some proper techniques but did not pay attention to details.	25 points Student demonstrated proper techniques for cutting up chicken using demonstrated techniques shown in class.
Time Management	15 points Student attempted the task following only part of the instructions and did not complete within the allotted time frame.	20 points Student demonstrated average organization skills allowing for the task to be completed almost on time. Some tasks hurried to try to complete on time.	25 points Student demonstrated excellent time management in the lab completing all assignments successfully and within the allotted time.
Clean-Up	15 points Student washed and dried dishes but did not put dishes, supplies, equipment. Floor unswept.	20 points Student washed, dried, and put away dishes but tables and counters left unclean.	25 points Student left kitchen clean. All dishes washed, dried, and put away. Tables and counters cleaned and laundry put away. Floor swept.