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iRubric: Cooking Lab Performance Evaluation rubric

iRubric: Cooking Lab Performance Evaluation rubric

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Cooking Lab Performance Evaluation 
Cooking Lab Performance Evaluation
Assessment of lab performance and skill level
Rubric Code: W4638C
By khaywood
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: (none)

Powered by iRubric Cooking lab evaluation
100 % Performance requirements for cooking labs
  Poor

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

5 pts

Fair

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

10 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

15 pts

Excellent

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

20 pts

Personal & Pre-preparation

Preparing the kitchen and him/herself for the lab, and gathering all things necessary to carry out the lab.
Poor

Student does not complete all the necessary preparation techniques such as hand washing, tying hair back, aprons, reading recipe, getting out equipment and ingredients, and sanitizing the lab.
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.
Preparation

Measuring, chopping, and otherwise preparing the ingredients
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 or wandered out of group during the process.
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.
Cooking

Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.
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.
Safety & Sanitation

Practiced proper safety and sanitation techniques
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, and final clean-up.
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.
Duties

Completion of all kitchen duties
Poor

Student did not complete assigned kitchen duties.
Fair

Student only partially completed kitchen duties.
Good

Student completed most kitchen duties.
Excellent

Student completed kitchen duties and helped other students as needed.




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