iRubric: Chicken Fabrication rubric

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Chicken Fabrication Cutting Up Chicken Lab Activity Assessment of lab performance and skill level Rubric Code: RX88WBA By cheftim Ready to use Public Rubric Subject: Vocational Type: (Other) Grade Levels: 9-12

Cutting Up a chicken
	15 points Poor (N/A)	20 points Fair (N/A)	25 points Good (N/A)
Safety & Sanitation	15 points Students only demonstrated some safety and sanitation practices.	20 points Student demonstrated proper safety and sanitation practices most of the time.	25 points Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Chicken deboned 8pc	15 points Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	20 points Student demonstrated some proper techniques but did not pay attention to details.	25 points Student demonstrated proper techniques for cutting up chicken using demonstrated techniques shown in class.
Breast, Thigh, Leg, boneless	15 points Chicken was deboned with many abrasions	20 points Chicken was deboned with some abrasions.	25 points Chicken was deboned with no abrasions
Clean-Up	15 points Student washed and dried dishes but did not put dishes, supplies, equipment. Floor unswept.	20 points Student washed, dried, and put away dishes but tables and counters left unclean.	25 points Student left kitchen clean. All dishes washed, dried, and put away. Tables and counters cleaned and laundry put away. Floor swept.