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iRubric: Foods I Final Exam Rubric

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Foods I Final Exam Rubric 
Foods 2 Lab Rubric
Rubric Code: Y78W3X
By RobynLei
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 9-12

Powered by iRubric Foods Assessment
 

10 pts


20 pts


30 pts


40 pts

Safe Food Handling Environment

10

Student did not wash hands or tie hair back.
Student did not rewash hands after each new task.
20

Student did not complete both requirements. Students washed hands minimally.
30

Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
40

Student demonstrated mastery of food-handling.
There was no cross-contamination with food and food was stored properly.
Preparation/Techniques

10

Student did not review recipe and show proper use of equipment. Student did not practice demonstrated techniques for food preparation.
Food did not get prepared.
20

Student used some proper techniques, but not all.
Student did not pay attention to recipe details.
Food quality was poor.
30

Student used proper techniques for food preparation during lab.
Student paid attention to details to recipes and demonstrations.
Food tasted good.
40

Student followed proper preparation techniques.
Food tasted excellent.
Professionalism/Teamwork

10

Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work.
20

Student worked but complained, refused non-preferred tasks, or quit before all tasks were complete.
30

Student demonstrated a willingness to complete all tasks including clean up tasks.
Student worked steadily through the lab and participated in all kitchen tasks.
40

Student demonstrated leadership by effectively delegating tasks to others as well as continually working well with group.
Safety/Sanitation

10

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
20

Student tried to use equipment safely and correctly. Careless at times and did not always follow the rules.
Attempted to follow safe food handling procedures.
30

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
40

Student mastered all aspects of safety and sanitation before and during lab.
Student Total






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