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iRubric: Fabricating Chicken Lab Activity rubric

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Fabricating Chicken Lab Activity Cutting Up Chicken Lab Activity Assessment of lab performance and skill level Rubric Code: M2XBC7A By rwilley314 Ready to use Public Rubric Subject: Vocational Type: Assignment Grade Levels: 9-12

Fabricating a chicken
	20 points (N/A)	15 points (N/A)	10 points (N/A)	5 points (N/A)
Safety & Sanitation	20 points Student demonstrated safety and sanitation practices	15 points Student demonstrated proper safety and sanitation practices most of the time.	10 points Student only demonstrated some safety and sanitation practices.	5 points Student did not demonstrate proper safety and sanitation practices such as using equipment in the appropriate manner, handwashing, etc.
Skill Practice	20 points Student demonstrated proper techniques for cutting up chicken using demonstrated techniques shown in class.	15 points Student demonstrated some proper techniques but did not pay attention to details.	10 points Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	5 points Student did not follow demonstrated techniques for cutting up chicken. Pieces were cut with inaccuracy.
Time Management	20 points Student demonstrated excellent time management in the lab completing all assignments successfully and within the allotted time.	15 points Student demonstrated average organization skills allowing for the task to be completed almost on time. Some tasks hurried to try to complete on time.	10 points Student attempted the task following only part of the instructions and did not complete within the allotted time frame.	5 points Student did not focus on the task at hand, did not follow directions, and did not complete the task within the allotted time.
Clean-Up	20 points Student left kitchen clean. All dishes washed, set to dry. Tables and counters cleaned and laundry put away. Floor swept.	15 points Student washed dishes, and set to dry but tables and counters left unclean.	10 points Student washed dishes and set to dry but did not put dishes, supplies, equipment. Floor upswept.	5 points Student left unwashed items. Counters and tables left unwashed. Trash, dishtowels left in kitchen.