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iRubric: Chicken Fabrication rubric
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Chicken Fabrication
Chicken Fabrication
Assessment of lab performance and skill level
Rubric Code:
W2X52WB
By
btatsukawa
Ready to use
Public Rubric
Subject:
Vocational
Type:
(Other)
Grade Levels:
9-12
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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.
Skill Practice
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.
Time Management
15 points
Student attempted the task following only part of the instructions and did not complete within the allotted time frame.
20 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.
25 points
Student demonstrated excellent time management in the lab completing all assignments successfully and within the allotted time.
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.
Subjects:
Vocational
Types:
(Other)
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