Commercial Cooking Daily Rubric
Name: ___________________ Teacher:
Date : ___________________ Title of Work: ___________________
 
Criteria
Points
1
2
3
4
 
Safe Food Handling
Did not attend/participate
Poor Student did not wash hands or tie hair back. Student did not rewash hands after each new task
Fair Student did not complete both requirements. Students washed hands minimally.
Good Student did wash hands properly at the beginning and throughout the lab and did tie hair back.
____
Preparation and Techniques
Did not attend/participate
Poor The group did not review recipe. Students did not practice demonstrated techniques for food preparation.
Fair The group used some of the demonstrated techniques. Did not pay attention to details.
Good The group used the demonstrated techniques for food preparation during lab. Student paid attention to details
____
Cooperation
Did not attend/participate
Poor Students did not work together. Some students were left out and did not contribute. Poor attitude and difficulty getting along.
Fair Students had good attitude, but some members of the group did not pull their weight.
Good Students worked together with a positive attitude, and everyone participated and pulled her weight.
____
Safety and sanitation
Did not attend/participate
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.
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.
Good Student demonstrated safe and correct use of all kitchen equipment used for the lab. Student followed safe food handling procedures.
____
Clean Up
Did not attend/participate
Poor Inspection shows no cleaning of equipment, utensils, surfaces. Equipment not returned to proper place.
Fair Inspection shows incomplete or poorly cleaned equipment, utensils, surfaces. Equipment returned to proper place.
Good Inspection show clean equipment, utensils, and surfaces. Equipment returned to proper place.
____
       
Total---->
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Teacher Comments:

 


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