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    EVALUATION BY COD Rubrics

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    Ikhram Johari
    The document provides a rubric to evaluate students on practical skills in a kitchen laboratory setting. It rates students on a scale of 1 to 5 in various areas such as uniform, recipe review, hygiene, time management, cooperation, finished food product, safety, and clean up. An excellent rating of 5 indicates the student was fully prepared, followed all proper procedures, worked efficiently and safely, and left the kitchen completely clean. A poor rating of 1 means the student was not adequately prepared or did not follow proper procedures, work efficiently, or clean up thoroughly.

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    EVALUATION BY COD Rubrics

    Uploaded by

    Ikhram Johari
    66 views2 pages
    The document provides a rubric to evaluate students on practical skills in a kitchen laboratory setting. It rates students on a scale of 1 to 5 in various areas such as uniform, recipe review, hygiene, time management, cooperation, finished food product, safety, and clean up. An excellent rating of 5 indicates the student was fully prepared, followed all proper procedures, worked efficiently and safely, and left the kitchen completely clean. A poor rating of 1 means the student was not adequately prepared or did not follow proper procedures, work efficiently, or clean up thoroughly.

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    EVALUATION BY COD rubrics

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    The document provides a rubric to evaluate students on practical skills in a kitchen laboratory setting. It rates students on a scale of 1 to 5 in various areas such as uniform, recipe review, hygiene, time management, cooperation, finished food product, safety, and clean up. An excellent rating of 5 indicates the student was fully prepared, followed all proper procedures, worked efficiently and safely, and left the kitchen completely clean. A poor rating of 1 means the student was not adequately prepared or did not follow proper procedures, work efficiently, or clean up thoroughly.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    66 views2 pages

    EVALUATION BY COD Rubrics

    Uploaded by

    Ikhram Johari
    The document provides a rubric to evaluate students on practical skills in a kitchen laboratory setting. It rates students on a scale of 1 to 5 in various areas such as uniform, recipe review, hygiene, time management, cooperation, finished food product, safety, and clean up. An excellent rating of 5 indicates the student was fully prepared, followed all proper procedures, worked efficiently and safely, and left the kitchen completely clean. A poor rating of 1 means the student was not adequately prepared or did not follow proper procedures, work efficiently, or clean up thoroughly.

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    RUBRICS FOR PRACTICAL EVALUATION

    (KITCHEN)
    TASK : HH513

    POOR FAIR EXCELLENT


    SKILLS / ASPECTS
    1 3 5
    Student was in a complete and clean
    Student was not in uniform when class Student was in uniform at the beginning of
    uniform at the beginning of class. (Hat,
    A. UNIFORM begin. Parts were missing from it and/or it class but was missing parts to it and/or it
    white chef coat, chef pants, closed toe
    was dirty. was dirty.
    shoes, scarf & apron.

    Student did not pay attention while recipe Student paid sporadic attention to the Student attended to the entire recipe
    B. RECIPE REVIEW
    was previewed. recipe preview. preview.

    Student failed in one or more of the Student washed hands properly at the
    Student did not wash hands; kept pushing
    C. HYGIENE following: hand-washing; handling hair, beginning and throughout the lab; avoided
    stray hair back, touching face, clothing, etc.
    face, clothing, etc. handling hair, face, clothing, etc.
    Ingredients partially collected had to
    Ingredients, insufficiently collected or not Ingredients either collected in advance or
    D. INGREDIENT COLLECTION interrupt procedure to get items that
    readily available when needed. readily available when needed.
    should have been available.

    Insufficient equipment collected to Most equipment collected to complete all All equipment collected to complete all
    E. EQUIPMENT
    complete all facets of the practical class. facets of the practical class facets of the practical class

    Ingredients partially prepared had to


    F. MISE EN PLACE/ Ingredients, insufficiently prepared or not interrupt procedure to complete a Ingredients either collected in advance or
    PREPARATION readily available when needed. preparation task that should have already readily available when needed.
    been completed
    Recipe or proper procedure was somewhat Recipe or procedure was followed
    Recipe or proper procedure was not
    G. PROCEDURE followed, but errors in measuring or order commendably. No errors in measuring or
    followed.
    of steps occurred. order of steps occurred.
    Preparation, cooking and clean-up were
    Preparation, cooking and clean-up were
    Preparation, cooking and clean-up were completed in a somewhat timely manner,
    H. TIME MANAGEMENT completed in a timely manner. Activities
    not completed in a timely manner. but could have "dovetailed" to avoid
    "dovetailed" to make efficient use of time.
    wasting time.
    Student only worked with constant Student needed some supervision,
    Student willing to complete all tasks
    supervision, prodding, or encouragement. prodding, or encouragement; tended to
    including clean-up. Worked steadily
    I. COOPERATION Didn't complete all tasks, didn't quit before all tasks complete. Focused on
    through the lab; participated in all kitchen
    demonstrate a willingness to work "fun" stuff. Avoided thorough clean-up.
    tasks. Displayed willingness to cooperate.
    cooperatively. Slow to cooperate.
    RUBRICS FOR PRACTICAL EVALUATION
    (KITCHEN)
    TASK : HH513

    Food product was edible, but lacked flavor; Correct preparation of food product
    J. FINISHED FOOD PRODUCT Food product was inedible. or errors were made in the recipe during resulted in appropriate taste, texture,
    the cooking process. appearance.
    Tried to use equipment safely and
    Didn't follow safety rules. Didn't use safe Demonstrated safe and correct use of all
    correctly. Careless at times; didn't always
    K. SAFETY food handling techniques. Didn't use kitchen equipment used for the lab. Careful
    follow the rules. Occasionally followed safe
    kitchen equipment in a safe manner. to follow safe food handling procedures.
    food handling procedures.
    Kitchen clean and orderly; equipment
    Dishes, utensils, equipment left unwashed; Dishes, utensils washed; but
    washed/put away. Dishes/utensils washed.
    tables/floors not cleaned well; used towels equipment/tables unwashed. Laundry and
    L. CLEAN UP Tables/ floors cleaned and swept. Laundry
    and cleaning buckets left lying around. cleaning buckets may or may not be picked
    and cleaning buckets taken care of
    Equipment not put away. up. Some equipment not put away.
    properly. Cleaning assignments finished.

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