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    This document contains a rating scale to evaluate students in a food lab assessment across three categories: management/teamwork, safety and sanitation, and preparation techniques. Each category lists 2-4 specific criteria and is rated on a scale from 0 to 5, with 0 being poor and 5 being excellent. The total score is out of 15 for each category.

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    This document contains a rating scale to evaluate students in a food lab assessment across three categories: management/teamwork, safety and sanitation, and preparation techniques. Each category lists 2-4 specific criteria and is rated on a scale from 0 to 5, with 0 being poor and 5 being excellent. The total score is out of 15 for each category.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    12 views1 page

    Rating Scale

    Uploaded by

    api-644832942
    This document contains a rating scale to evaluate students in a food lab assessment across three categories: management/teamwork, safety and sanitation, and preparation techniques. Each category lists 2-4 specific criteria and is rated on a scale from 0 to 5, with 0 being poor and 5 being excellent. The total score is out of 15 for each category.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    CTS Foods 10- Lab Assessment

    Project:

    Date:

    Rating scale 543210 543210 543210 543210 543210 543210


    Management/
    Team work
    Safety
    Sanitation

    Preparation
    Techniques

    Total
    /15 /15 /15 /15 /15 /15

    Management/Teamwork Safety and Sanitation Preparation Techniques

    ● Prepare self for lesson ● Demonstrate acceptable personal hygiene ● Choose and use appropriate tools
    ● Organize and work in orderly ● Handle food safely and hygienically and equipment
    manner ● Handle equipment and tools safely ● Weigh and measure accurately
    ● Carry out instructions accurately ● Leave kitchens clean and tidy ● Read the recipe thoroughly before
    ● Use time effectively ● Follow the rules of the kitchen (Eg: do not you begin. Follow the recipe.
    ● Cooperate with group members leave knives in the sink). ● Understand and apply cookery
    ● Share work appropriately terms (or ask questions first if you
    ● Speak in a respectful manner at all do not understand)
    times
    ● Good quality final product

    5- Excellent, 4-Very good, 3-Average, 2- Below average, 1- Poor, 0-Not

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