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    Cookery Ii Name: Grade / Section

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    Gina Bunda
    This document provides a rubric for evaluating students in a cooking class. It assesses students on preparation, cooking, time management, safety and sanitation, the final product, and clean up. For each category, it lists the criteria for ratings of poor, fair, good, and excellent. An excellent rating requires leadership, proper techniques, creativity, completing all tasks successfully and on time, and ensuring all safety practices are followed.

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    Cookery Ii Name: Grade / Section

    Uploaded by

    Gina Bunda
    5K views2 pages
    This document provides a rubric for evaluating students in a cooking class. It assesses students on preparation, cooking, time management, safety and sanitation, the final product, and clean up. For each category, it lists the criteria for ratings of poor, fair, good, and excellent. An excellent rating requires leadership, proper techniques, creativity, completing all tasks successfully and on time, and ensuring all safety practices are followed.

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    rubrics

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    rubrics cookery

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    This document provides a rubric for evaluating students in a cooking class. It assesses students on preparation, cooking, time management, safety and sanitation, the final product, and clean up. For each category, it lists the criteria for ratings of poor, fair, good, and excellent. An excellent rating requires leadership, proper techniques, creativity, completing all tasks successfully and on time, and ensuring all safety practices are followed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    5K views2 pages

    Cookery Ii Name: Grade / Section

    Uploaded by

    Gina Bunda
    This document provides a rubric for evaluating students in a cooking class. It assesses students on preparation, cooking, time management, safety and sanitation, the final product, and clean up. For each category, it lists the criteria for ratings of poor, fair, good, and excellent. An excellent rating requires leadership, proper techniques, creativity, completing all tasks successfully and on time, and ensuring all safety practices are followed.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    COOKERY II NAME: GRADE / SECTION:

      Fair Good Excellent


    2 pts Participated with only minimal 3 pts Practiced good teamwork skills, 4 pts Shows leadership skills
    effort, tendency to wander, minimal completed all personal, pre-prep, and within group and class, shows
    cleanup effort, skill level needs prep skills, completed kitchen duties, professionalism, mastered
    improvement shows professionalism, good attitude, techniques, shows creativity,
    shows creativity, practices good completes assigned jobs and
    techniques kitchen duties.
    Preparation mise en Poor Fair Good Excellent
    place
    Measuring, chopping, and Did not measure out all the Student completed most of Student completed all the steps but did Student practiced excellent time
    otherwise preparing the ingredients and have them lined up in preparation steps but missed one or not use time management management in preparation
    ingredients, job assignments, order of use, Did not read recipe more of the procedures. Did not procedures and completed all steps
    rubric before beginning preparation, missed participate in all the preparation successfully.
    a preparation step steps or wandered out of group
    during the process.
    Cooking Poor Fair Good Excellent
    Follows and completes recipe
    instructions or instructions as Student did not focus on task at hand, Student attempted tasks but got Student showed proper cooking Student demonstrated proper
    demonstrated by the teacher, left equipment on stove unattended, distracted or did not complete methods and techniques, but did not cooking technique, showed
    resulting in a food product. did not control heat, did not follow assigned task, followed only part of practice good time management. professionalism, completed all
    instructions. the instructions. instructions successfully, and
    finished within the allotted time.
    Time management & Poor Fair Good Excellent
    Pre-preparation
    Preparing the kitchen and Student does not complete all the Student completed most of tasks, but Student completed all the steps but did Student practiced excellent time
    him/herself for the lab, and necessary preparation techniques missed one or more of steps not use time management management in completing each
    gathering all things necessary such as hand washing, tying hair personal and pre-preparation task.
    to carry out the lab. back, aprons, reading recipe, getting
    out equipment and ingredients, and
    sanitizing the lab.
    Safety & Sanitation Poor Fair Good Excellent
    Practiced proper safety and
    sanitation techniques Students did not demonstrate proper Student only demonstrated some Student demonstrated proper safety and Student demonstrated safety and
    safety and sanitation practices such as safety and sanitation practices. sanitation practices most of the time. sanitation practices and ensured
    using equipment in the appropriate they were practiced by others in
    manner, handwashing, sanitizing, the group.
    cleaning up as needed, dishwashing,
    and final clean-up.
    Final Product Poor Fair Good Excellent
    burnt/ undercooked, inedible, poor Poor final product, several mistakes Good final product but slightly off Excellent final product. Turned
    product. apparent. out just as expected.
    Clean up Poor Fair Good Excellent
    5 or lower in clean up evaluation. Fair clean up but missed 3-4 items. Good clean up but missed 1-2 items. Excellent clean up.
    Oven or burner left on. Oven hood fan and or light left on.

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