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iRubric: Food Lab Procedure Rubric

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Food Lab Procedure Rubric Food Lab Procedure Rubric Required tasks to earn all the points in a cooking lab. Rubric Code: XX9CX2B By anjhelo Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: (none)

Food Lab Procedures
	Poor 1 pts	Fair 2 pts	Good 3 pts
Preparation	Poor Student did not wash hands, wear an apron or tie hair back.	Fair Student did not complete all three requirements: failed to wash hands, or wear an apron or tie hair back.	Good Student did wear an apron, did wash hands properly at the beginning and throughout the lab, did tie hair back.
Cooperation	Poor Student only worked with prodding. Students not participate in all tasks, and did not help partners. The students 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.
Kitchen Utensils	Poor Student did not use all the utensils safely or correctly.	Fair Student used the kitchen utensils safely, but not all were used correctly.	Good Student used all the kitchen utensils safely and in the appropriate manner.
Skill Practice	Poor Student did not practice demonstrated techniques for food prep.	Fair Student uses some of the demonstrated techniques. Does not pay attention to details.	Good Student uses demonstrated techniques for food preparation during lab. Student pays attention to details.
Safety	Poor The students 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.<BR> Attempts to follow safe food handling procedures.	Good Students demonstrates safe and correct use of all kitchen equipment used for the lab. Student follows safe food handling procedures as presented in demonstration.
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 laundry is gathered up and put in the wash area.