Unit 4: Grade 9 Foods, Tourism.Com - An Introduction to Foods

Hands-on Practical Foods Analytic Rubric

With hands-on activities, it is important to practice great safe working habits which includes group and individual participation. In your groups, each member will have a role/task to follow/complete. As an individual, you will also be responsible to communicate and support others in your group.

A analytic rubric is a valuable and practical tool to assess students hands-on process of the proper procedures/techniques used in a safe manner to complete their final food project product. By applying the knowledge taught, following procedures and techniques, co-operating and communicating with your team/group will allow you to build your skills, and habits and show those qualities in the rubric assessment. Remember though, the levels are just approximate chunks of how well you did in each of the assessment criteria area levels being measured, and gives you tangible feedback and direction on your product and more importantly your process. This process is broken down into specific category areas as previously discussed: knowledge & understanding, communication, thinking & inquiry, and application where marks will be applied.

Mark Level Equivalent Values
Assessment Criteria Column	Below Level 1 0-49%	Level 1 50-59%	Level 2 60-69%	Level 3 70-79%	Level 4 80-100%
Overall Cooking Lab Evaluation
Overall Performance Proper terminology, techniques, preparation, procedures, safety & sanitation, cleaning and cooking processes demonstrating responsible and safe work habits, co-operation, collaboration, professionalism and maturity, open communication, and leadership, in the kitchen lab with duties and responsibilities throughout the cooking process and and finished food product.	Poor No effort, unacceptable behavior or use of equipment, not with assigned group, and/or didn't do assigned kitchen duties.	Fair Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties.	Good Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement.	Great Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques.	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.
Group Cooking Process 75%
Preparation & Planning Prepared and organized ahead of time with equipment, utensils, measuring tools, recipe, ingredients, allocated time, knowhow and refinements/variations if necessary. Having all ingredients measured, cooking steps ready and understood, watching time allocation and getting finished on time.	Poor Little prepared and was not organized with several of the tasks, measurements, and tools needed. Practiced poor time management and very few of the recipe steps and ingredient measurements were done correctly.	Fair Partly prepared and organized with a few of the tasks, measurements, and tools needed. Practiced fair time management and completed a few of the recipe steps and ingredient measurements correctly.	Good Prepared and organized with some of the tasks, measurements, and tools needed. Practiced good time management and completed some of the recipe steps and ingredient measurements correctly. Attempts to support and assist peers.	Great Prepared and organized with most of the tasks, measurements, and tools needed. Practiced great time management and completed most of the recipe steps and ingredient measurements correctly. Some peer support and assistance.	Excellent Prepared and organized with all of the tasks, measurements, and tools needed. Practiced excellent time management and completed all recipe steps and ingredient measurements correctly. Successfully supports/assists peers and showed excellent leadership initiatives and skill.
Safety & Sanitation Practiced proper safety and sanitation techniques, both before and after cooking. Clean workstation, work habits, and appropriate personal wear/apron.	Poor Demonstrated poor safety and sanitation practices before, during, and after the food preparation using poor work habits and techniques.	Fair Demonstrated fair safety and sanitation practices before, during, and after the food preparation using fair work habits and techniques.	Good Demonstrated good safety and sanitation practices before, during, and after the food preparation using good work habits and techniques. Attempts to support and assist peers.	Great Demonstrated great safety and sanitation practices before, during, and after the food preparation using great work habits and techniques. Some peer support and assistance	Excellent Demonstrated excellent safety and sanitation practices and initiatives before, during, and after the food preparation using excellent work habits and techniques. Successfully supported and assisted peers.
Equipment & Techniques The use of kitchen resources, equipment, utensils, measurement devices, and work area properly, with the preparation of food.	Poor Demonstration of poor techniques and skills using workstation area, most equipment, utensils, and measuring devices.	Fair Demonstration of fair techniques and skills using workstation area, some of the equipment, utensils, and measuring devices.	Good Demonstration of good techniques and skills using workstation area, most equipment, utensils, and measuring devices. Attempts to support and assist peers.	Great Demonstration of great techniques and skills using workstation area, equipment, most utensils, and measuring devices. Some peer support and assistance	Excellent Demonstration of excellent techniques and skills using workstation area, all equipment, utensils, measuring devices, and successfully supports/assists peers showing excellent leadership skills.
Cooking Process Follows and completes recipe instructions correctly with appropriate and safe techniques as demonstrated by the teacher, resulting in a food product..	Poor Demonstrated poor cooking techniques, professionalism, completing little recipe instructions successfully in a timely manner with no peer support/assistance.	Fair Demonstrated fair cooking techniques, professionalism, completing some recipe instructions successfully in a timely manner with little peer support/assistance.	Good Demonstrated good cooking techniques, professionalism, completing several recipe instructions successfully in a timely manner with attempts to support and assist peers.	Great Demonstrated great cooking techniques, professionalism, completing most recipe instructions successfully in a timely manner with some peer support and assistance	Excellent Demonstrated excellent cooking techniques, professionalism, completing all recipe instructions successfully in a timely manner with successful peer leadership, support, and assistance.
Co-operation & communication Working and communicating well with your group and instructor.	Poor Demonstrating consistent lack of cooperation and communication with group with little or no support for others	Fair Demonstrating some cooperation and/or communication with group and instructor, with some initiative.	Good Demonstrating good cooperation and communication with group and instructor, showing good initiative and some leadership support.	Great Demonstrating great cooperation and communication with group and instructor, with a lot of initiative and leadership skills.	Excellent Demonstrating consistent excellence in cooperation and communication with group and instructor, showing excellent initiative and leadership.
Final Product Your finished food dish.	Poor Burnt or way under cooked with an unappetizing appearance, texture with little followed and recipe not turning out.	Fair Over/under cooked with an unappetizing appearance, taste, and/or texture with recipe partially followed/turned out.	Good Slightly over/under cooked with an moderate appetizing appearance with a decent taste and texture as per most recipe instructions/goal	Great Cooked properly with an appetizing appearance with a great taste and texture as per recipe instructions/goal	Excellent Cooked to perfection with an appetizing appearance, a delicious taste and texture as per recipe instructions/goal
Clean up Ensuring all work areas, equipment, utensils, towels aprons are cleaned, sanitized if necessary, and properly put away making it ready for the next group cooking	Poor Work area dirty and not sanitized, including counter top, stove/oven, sink, microwave,areas Little put away and/or clean/dry dishes, utensils, cutting boards and dirty towels/aprons. Others need to help as your clean-up not done properly.	Fair Work area somewhat clean and some areas sanitized including most counter top, stove/oven, sink, microwave,areas. Put away and clean/dry some dishes, utensils, cutting boards, dirty towels, and aprons in with little sense of time.	Good Work area relatively clean and most areas sanitized including counter top, stove/oven, sink, and microwave,areas. Put away and clean/dry most dishes, utensils, cutting boards, dirty towels, and aprons in a timely manner with some peer assistance.	Great Work area pretty clean and sanitized including most counter top, stove/oven, sink, and microwave,areas. Properly put away and clean/dry most dishes, utensils, cutting boards, dirty towels, and aprons in a timely manner with some peer support and assistance.	Excellent Work area is clean and sanitized including counter top, stove/oven, sink, microwave areas. Properly put away and clean/dry dishes, utensils, cutting boards, dirty towels, and aprons in a timely manner with excellent initiative and leadership.
Duties and Responsibilities Responsible role, tasks, and procedures that need to be completed, as part of the group, to effectively complete the group cooking process safety.	Poor Group members did not complete all of their duties safely in the cooking process with little procedures done correctly.	Fair Group members completed most of their duties safely in the cooking process with some procedures not entirely correct.	Good Group members took the initiative to complete their duties, responsibilities and procedures safely and worked to support some other duties, in the cooking process and some peer support.	Great Group members took the initiative to complete their duties, responsibilities and procedures correctly in a safe manner, worked well to support other duties, in the cooking process setting an some great examples and peer support.	Excellent Group members not only completed their duties, responsibilities and procedures correctly in a safe manner, but also took an initiative and ensured overlap and support for other duties in the cooking process, setting an excellent example and leadership skills.
Individual Grading 25 %
Duties and Responsibilities Completion of all kitchen duties.	Poor Student completed little or no assigned kitchen duties.	Fair Student completed only a few kitchen duties.	Good Student completed some kitchen duties.	Great Student completed most kitchen duties.	Excellent Student completed kitchen duties and helped other students as needed.
Citizenship Mature professional aittude and safe practices with group members and instructor.	Fail Student exhibited little or no safe practices such as use of equipment, towels, respect, behavior and/or wondering.	Fair Student exhibited several unsafe practices such as improper use of equipment, towels, respect, wondering and/or behavior.	Good Student exhibited some unsafe practices such as improper use of equipment, towels, wondering, or behavior.	Great Student showed safe practices and behavior.	Excellent Student exhibited excellent safety and behavior and set a great example for the group/class.