- Username
- Password
forgot?

iRubric: Culinary Arts rubric

edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Culinary Arts Culinary Arts 1 High School Cooking Rubric Culinary Arts Rubric Rubric Code: SX9BC35 By gmclaren Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: 9-12

Culinary Arts
	Great 4 pts	Good 3 pts	Fair 2 pts	Poor 1 pts
Cooperation 40 %	Great Student demonstrated a willingness to complete all tasks including clean up tasks. Team leader.	Good Student demonstrated a willingness to complete most tasks including clean up tasks. Team player.	Fair Student worked but refused non-preferred tasks or quit before all tasks were complete. Team participant.	Poor Student only worked with prodding. Did not participate in all tasks, and did not demonstrate a willingness to work. Not part of the team.
Written Work/Tests 30 %	Great Student tried their very best on the work. Detailed and high quality.	Good Student attempted the work Effort was put into the assignment.	Fair Student did not put in much effort. Incomplete work.	Poor Student put no effort into the work. Did not do the assignment.
Skill Practice 15 %	Great Student always used the demonstrated techniques for food preparation during lab. Student paid attention to details.	Good Student mostly used the demonstrated techniques for food preparation. Student paid attention to most of the details.	Fair Student used some of the demonstrated techniques. Did not pay attention to details.	Poor Student did not practice demonstrated techniques for food preparation.
Safety 15 %	Great Student always demonstrated safe and correct use of all kitchen equipment used for the lab. Student always followed safe food handling procedures.	Good Student mostly demonstrated safe and correct use of all kitchen equipment used for the lab. Student mostly followed safe food handling procedures.	Fair 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.	Poor 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.