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iRubric: TCHS Food Lab Evaluation - King Cake rubric

iRubric: TCHS Food Lab Evaluation - King Cake rubric

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TCHS Food Lab Evaluation - King Cake 
Food Lab Evaluation - King Cake
The teacher will evaluate student's performance on the preparations and production. Student Initial Tasks: 1. Clean Uniform (hat/pants/apron/black safety shoes) 2. Clock-In 3. Handwashing 4. Sanitizing/Set-up work area 5. Read/Understand recipe
Rubric Code: A222WC5
By cheryldwms214
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: 6-8, 9-12

Powered by iRubric Cooking Lab Evaluation
  Beginning

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

5 pts

Developing

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

10 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

15 pts

Advanced

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

20 pts

Professionalism/ Preparedness

Beginning

1.No Uniform/or Unclean Attire -missing 2 or more items)
2. Clocked-In late ( more than 6 min)
3. Handwashing
4. Sanitizing/Set-up work area
5.Has not read /or understands recipe.
Developing

1. Clean Uniform-missing 2 or more items)
2. Clock-In late ( no more than 5 min). 3. Handwashing
4. Sanitizing/Set-up work area
5.Read/Understand recipe (some concepts)
Proficient

1. Clean Uniform (hat/pants/apron/
No safety shoes)
2. Clocked-In (no more than 2 min late)
3. Handwashing
4. Sanitizing/Set-up work area
5.Read/Understand recipe
Advanced

1. Clean Uniform (hat/pants/apron/black safety shoes) 2.Clocked-In On-time
3. Handwashing
4. Sanitizing/Set-up work area
5.Read/Understand recipe
Mise En Place

Beginning

Did not measure out all the ingredients properly
Did not read recipe before beginning preparation,
missed a preparation step. Did not complete Mise en place in allotted time
Messy work area, not intuitive to clean
Developing

Student completed most of preparation steps but missed one or more of the procedures,
Did Not complete Mise En Place in allotted time
Does not clean-as they go- more that w prompts
Proficient

Student completed all the steps but did not use time management wisely.
Cleaned as they go-had to be prompted, 1 time
Advanced

Student practiced excellent time management in preparation procedures and completed all steps successfully In allotted time.
Cleaned as they go
Cooking/Rolling out dough

Beginning

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

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.
Advanced

Student demonstrated proper cooking technique, showed professionalism, completed all instructions successfully, and finished on time.
Safety/Sanitation/Cleanup

Beginning

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, sanitizing, cleaning up), dish washing, and final clean-up.
Developing

Student only demonstrated some safety and sanitation practices.
Proficient

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

Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Time Management

Beginning

Student did not work efficiently- did not complete assigned tasks, or showed little initiatives
Developing

Student worked but with minimal effort, wandered out of area part of the time, and only partially showed initiative
Proficient

Student worked with effort did all assigned tasks without prodding.
Advanced

Student worked efficiently demonstrated exceptional teamwork by taking initiative in completing tasks or assisting other members.
Food Product

Beginning

Food product was not satisfactory. Recipe was not followed according to specifications.
No Creativity
NO STEAM artifacts
Developing

Food was acceptable but presentation and taste were lacking
Some Creativity
Some Aspects of STEAM artifacts
Proficient

Food was good and presentation and taste were good. Food was made according to the recipe
Creativity was present
STEAM elements present
Advanced

Food was made to recipes specifications. The food was presented well and was an excellent product.
STEAM elements present and articulated



Keywords:
  • Food Lab Evaluation

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