1. Reflecting, Learning, Improving
Work Plan Evaluation
Reflecting, Learning, Improving

2. Work Plan Evaluation
A process where students and teacher reflect on the work plan, to determine the success of the lab.
This is more than just about the food
Its about learning to work in the kitchen more:
Efficiently
Effectively
Collaboratively

3. 1. Evaluate Planning
Did your team complete all required planning documents thoroughly?
How detailed were your plans?
Were your plans turned in on time?
Did everyone help with planning?

4. 2. Evaluate Preparation and Use of Equipment
Were all ingredients and equipment set-up prior to the start of cooking?
Was the sink filled with hot, soapy water and counters cleaned quickly before cooking?
Did everyone wash their hands?
Was everything measured correctly?
Was equipment used properly?

5. 3. Evaluate Product
This should be an objective observation. Not your own feelings toward the result.
Did the product taste correctly?
Did the product have the appropriate texture?
Did the product have the correct aroma?
Did the product have the correct appearance?

6. 4. Evaluate Clean-Up and Timing
Were all lab areas and equipment cleaned and sanitized?
Was all equipment put away in the proper place?
Was the sink dry? Floor swept? Laundry put away?
Did you finish on time?
Did you complete any extra duties assigned by the teacher?

7. 5. Evaluate Team Skill and Safety
Did all lab members share work equally?
Did all lab members work well together?
Was their yelling, whining, or running in the lab?
Did everyone have appropriate attire?
Did all members stay busy?
Did all lab members follow safety precautions and procedures? 7

8. Teacher should review grading and make-up policies for labs
Who Evaluates?
You may have the opportunity to do a team- or self-evaluation
We may invite guests such as business and industry, other teachers, and/or community members to evaluate the lab
The teacher may evaluate the lab
On the next slide is the teacher’s evaluation rubric, let’s review it!
Teacher should review grading and make-up policies for labs

9. Preparation & Use of Equipment
Lab Rubric
Requirements
Great Job
10 pts
Good Job
9-8 point
Needs Improvement
7-6 points
Try Again
5-0 points
Points Earned
Planning
All planning sheets were completed thoroughly, neatly and turned in on time. Stapled with the work plan on top, recipe, and then rubric.
All planning sheets were complete and turned in on time, but not written neatly. Stapled, but not in correct order.
All planning sheets were turned in on time, with some information missing.
Not all planning sheets were turned in on time. A lot of information was missing and planning sheets not neatly written.
Preparation & Use of Equipment
All ingredients/ equipment were set up prior to start of cooking, hands washed, sink filled with hot soapy water, counters cleaned & sanitized (done quickly). All equipment used properly.
One or two ingredients and equipment were missing prior to the start of lab, hands washed, sink filled with hot soapy water, counters cleaned & sanitized (done, but not quickly). All equipment was used properly.
Three or more ingredients and equipment were missing prior to the start of lab and hands washed. Some preparation tasks not complete. Some equipment was not used properly.
Many ingredients and equipment were missing prior to the start of lab. Hands not washed. Multiple preparation tasks not complete. Equipment was not used properly.
Product
Product has perfect taste, texture, aroma, and appearance.
Product has acceptable taste, texture, aroma, and appearance.
Product has unfavorable taste, texture, aroma, and appearance.
Product has unacceptable taste, texture, aroma, and appearance.
Clean-Up & Timing
All lab areas and equipment cleaned, sanitized, dry and put in proper place. Sink dry. Floor swept. Extra duty complete. Finished well before the end of class.
All areas and equipment were cleaned, sanitized and dry but not put in proper place. Sink dry. Floor swept. Extra duty complete. Finished on time.
Some areas/equipment were not cleaned, sanitized, and replaced. Some tasks not complete or not completed well (sink, floor, extra duty, etc.). May not be finished in a timely fashion.
There were areas/equipment left dirty. Items were not put in proper place before. Multiple tasks not complete or not completed well. Not done by the end of class.
Team Skills, & Safety
All lab members shared work equally and worked well together to complete lab. No yelling, running, appropriate attire and no whining. All lab members stayed busy. All lab members followed all safety precautions and procedures.
All lab members worked but not equally. All members worked well together. Mildly inappropriate behavior. Most lab members stayed busy. All lab members followed all safety precautions and procedures.
Some lab members did not participate as a member of the team. Some inappropriate behavior. Few lab members stayed busy. Some lab members did not follow safety precautions and procedures.
Major issues working as team were evident. Serious inappropriate behavior. Few lab members stayed busy. Major issues following safety precautions and procedures.