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iRubric: Fanion Culinary lab rubric

iRubric: Fanion Culinary lab rubric

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Fanion Culinary lab 
O'Connell Culinary lab
Class;______________________ Students __________ ____________ _______________ __________ Hour _______________
Rubric Code: Y2W8AC7
By fanionm
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 9-12

Powered by iRubric Culinary lab evaluation
Performance requirements for cooking labs
  Needs Improvement

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

1 pts

Basic

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

2 pts

Proficient

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

3 pts

Distinguished

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

4 pts

Culinary Lab
Preparation
25 pts

Measuring, chopping, equipment selection and otherwise preparing the ingredients, job assignments, rubric
Needs Improvement

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

No written plan
Basic

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.

No Individual tasks completed on written plan
Proficient

Student completed all the steps but did not use time management

Most of written plan completed
Distinguished

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

Fully completed Written plan
Cooking
20 pts

Follows and completes recipe instructions or instructions as demonstrated by the teacher, resulting in a food product.
Needs Improvement

Student did not focus on task at hand, left equipment on stove unattended, did not control heat, did not follow instructions, etc
Basic

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

Student showed proper cooking methods and techniques, but did not practice good time management.
Distinguished

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished within the allotted time.
Time management & Pre-preparation
20 pts

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

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

Student completed most of tasks, but missed two or more of steps
Proficient

Student completed all but one of the steps
Distinguished

Student practiced excellent time management in completing each personal and pre-preparation task.
Safety & Sanitation
25 pts

Practiced proper safety and sanitation techniques
Needs Improvement

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.
Basic

Student only demonstrated some safety and sanitation practices.
Proficient

Student demonstrated proper safety and sanitation practices most of the time.
Distinguished

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Group Cooperation
20 pts

Needs Improvement

Poor cooperation
Basic

Fair cooperation
Proficient

Good cooperation
Distinguished

Excellent cooperation
Final Product
20 pts

Needs Improvement

Poor product and/or inedible
Basic

Poor final product, several mistakes apparent.
Proficient

Good final product but slightly off
Distinguished

Excellent final product. Turned out just as expected.
Clean up
25 pts

Needs Improvement

Student left unwashed items.

Counters and tables are not clean

Dirty towels are left lying about in the kitchen.
Basic

Not all dishes are clean

Tables and stoves tops are not fully clean.

Towels gathered but not put in right place.
Proficient

Student washed dishes
but left counters unwashed, and or stove top dirty.


Towels may or may not be picked up and put in hamper.
Distinguished

Student left the kitchen clean.
All dishes are washed

Tables and stove are clean

Towels are put in the hamper
Individual Grading



Keywords:
  • family consumer science, cooking lab

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