iRubric: Food Lab Procedure Rubric

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Food Lab Procedure Rubric

Required tasks to earn all the points in a Food preparation lab.

Rubric Code: WX2XCW9

By aliah123

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 9-12

Food Lab Procedures
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 5 pts
Preparation	Poor Student was not attired properly for lab. Fail to wash hands before starting.	Fair Student was attired for the lab but did not wear the proper apron and head wear.	Good Student was attired for the lab, clean apron, hair cover, and washed hands frequently during the practical.	Excellent Student was properly attired for the lab, clean ironed apron , hair cover, short clean finger nails,washing hands throughout the practical.
Cooperation	Poor Student only worked when prodded. Did not participate in all tasks, did not help partners and did not demonstrate a willingness to work with partners.	Fair Student works with partner but quits before all tasks complete. Only wants to do the "fun" stuff, does not want to help with clean up	Good Student demonstrates a willingness to complete all tasks including clean up tasks. Works steadily through the lab and participates in all kitchen tasks. Displays willingness to work with all partners.	Excellent Student worked extremely well in the completion of all task during the practical session. Display a high degree of team work throughout the practical.
Skill Practice	Poor Student does not practice demonstrated techniques for food prep	Fair Student used some of the demonstrated techniques. Does not pay attention to details.	Good Student used demonstrated techniques for food preparation during lab. Student pays attention to details.	Excellent Student used proper demonstrated techniques for the food lab. Student attention to detail was extremely high.
Presentation	Poor Student failed to present final dish/item.	Fair Student presented dish or item.Did not pay attention to detail to the presentation of the dish/item.	Good Students presented dish/ item which was garnished/decorated and served at the correct temperature required for the dish/item.	Excellent Students presented dish/item which was garnished/decorated and served at the correct temperature required for the dish, using the appropriate serving dish.
Safety	Poor Does not follow safety rules. Does not use safe food handling techniques. Does not use kitchen equipment in a safe manner.	Fair Student tries to use equipment safely and correctly. Careless at times and does not always follow the rules. Attempts to follow safe food handling procedures.	Good Student demonstrates safe and correct use of all kitchen equipment used for the lab. Student follows safe food handling procedures as presented in demonstration.	Excellent Student demonstrates proper kitchen safety using all kitchen equipment properly. Student follow proper safe food handling procedures and observe all kitchen rules.
Clean-Up	Poor The student leaves unwashed items in the sink, counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.	Fair Student washes dishes, dries and puts them away, but leaves counters unwashed, and tables dirty. Laundry may or may not be picked up.	Good Student leaves the kitchens clean. All dishes are washed, dried and put away. Tables and counter tops are clean and dry. All dish towels are place to wash..	Excellent Student leaves the kitchen extremely clean.All dishes are washed,dried and put away properly.Tables and counter tops are clean, sanitized and dry. all dirty dish towels are washed.
Overall Performance	Poor Student fail to meet the required skills necessary in the practical session.	Fair Student was able to meet at least three of the required skills necessary for the practical session.	Good Student met the required skills necessary for the practical session.	Excellent Student demonstrated the necessary skills required for the practical session.

Keywords:

preparation, cooperation, skill practice, safety, presentation, clean up

Subjects:

Vocational

Types:

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