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iRubric: Robbinsville High School Cooking Lab Performance Evaluation rubric

iRubric: Robbinsville High School Cooking Lab Performance Evaluation rubric

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Robbinsville High School Cooking Lab Performance Evaluation 
Robbinsville High School Cooking Lab Performance Evaluation
Class;______________________ Students __________ ____________ _______________ __________ Hour _______________
Rubric Code: XXB27B8
By Millerskj17
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: 9-12

Powered by iRubric Cooking 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

4 pts

Basic

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

6 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

8 pts

Distinguished

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

10 pts

Team Grading
Preparation

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
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.
Proficient

Student completed all the steps but did not use time management
Distinguished

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

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.
Safety & Sanitation

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

Needs Improvement

Poor cooperation
Basic

Fair cooperation
Proficient

Good cooperation
Distinguished

Excellent cooperation
Clean up

Needs Improvement

5 or lower in clean up evaluation.
Basic

Fair clean up but missed 3-4 items.
Proficient

Good clean up but missed 1-2 items.
Distinguished

Excellent clean up.



Keywords:
  • family consumer science, cooking lab

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