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rubrics by Jlangemann
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Found 20 Rubrics   (showing Rubrics 1 thru 20 )  
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Rubrics
 Title      Built By 
1 rubric Journal Entry Notebook       popup preivew  
Students need to have journal entries for Law classes. You will put all journal entries in your portfolio folder withall questions and responses to the question. Requirements: Have a journal notebook Have journal entry questions and responses All stray papers must be stapled into journal notebook

Grade Levels:   9-12  
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Jlangemann
2 rubric Yeast Bread Evaluation       popup preivew  
A way to analyze /evaluate the quality of different charecteristics of the bread

Grade Levels:  
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Jlangemann
3 rubric Lead and Side Sauces       popup preivew  
Food laboratory testing quiz for culinary arts

Grade Levels:   Undergrad  
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Jlangemann
4 rubric Catering Event Meal Plan       popup preivew  
Students create a balanced vegetarian meal to use for a restaurant catering project.

Grade Levels:   6-8   9-12   Undergrad  
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Jlangemann
5 rubric ProStart Culinary Arts Kitchen Lab Rubric       popup preivew  
General rubric utilized for weekly culinary arts cooking labs.

Grade Levels:  
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Jlangemann
6 rubric CULINARY ARTS KITCHEN LAB EVALUATION       popup preivew  
Assessment of lab performance and skill level

Grade Levels:   9-12  
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Jlangemann
7 rubric Facebook       popup preivew  
Each student is to create a Facebook page using biographical information from the book they've read. The research should include the personal information, qualities, and contribution of the character. This Facebook page is an imaginary recreation of the "Social Network." The first page should be the profile page and the next few pages will be a conversation between the student and the person they have created the page for. Each student is responsible for four well-developed questions and responses.

Grade Levels:   6-8  
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Jlangemann
8 rubric ASPIC PLATTER/ COLD HORS D` OEUVRES RUBRIC       popup preivew  
This rubric is a customer assestment for canapes dislayed on desgined aspic platters prepared by Culinary Arts II students. The scoring will be utilized as a skills assestment.

Grade Levels:   9-12  
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Jlangemann
9 rubric Create A Rubric       popup preivew  
Create a menu. You must give your restaurant a name and create the menu. The menu should include at least four complete choices for each of the 6 different sections of the menu: appetizers, soups, salads, entrees, desserts and beverages. The menu should be visually pleasing with with easily identifiable headings, prices, and graphics/color photos.

Grade Levels:   9-12  
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Jlangemann
10 rubric French Menu       popup preivew  
Create a menu for a French cafe or restaurant. Must create a French name for the restaurant or cafe. Should include foods, beverages, and appropriate prices in Euros. Correct grammar is a must. The student will include; (4) four appetizers, (6) six entrees, and (4) four desserts. The menu you must be creative and well done.

Grade Levels:   9-12  
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Jlangemann
11 rubric Salad Creations Assignment       popup preivew  
Students will develop skills in creating their own special salad presentations. Each student will learn how to design and plate three different salads from the following categories: appetizer, second course, entree, and dessert. In addition, students will write a salad menu title and description. Also, design and draw a sketch of one salad from each category.

Grade Levels:   Undergrad  
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Jlangemann
12 rubric Lab Practicle Mid Term Fall semester 2012       popup preivew  
Italian dinner for 6 people. Salad-Entree-Bread-Dessert Key ingredient Semolina Flour

Grade Levels:   9-12  
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Jlangemann
13 rubric Cycle Menu for Healthcare Patient       popup preivew  
Students will develop a one-week cycle menu for a hospital foodservice patient. Your menu should include two entree choices and two vegetable choices at lunch and dinner. Type your menu using the worksheet. Exchange menu with another student and evaluate each other menu using the evaluation sheet. Make changes to your menu based on the evaluation. Submit all work!!!

Grade Levels:   Undergrad  
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Jlangemann
14 rubric Intro to Baking - Lab Practical       popup preivew  
Intro to Baking & Pastry Lab Practical Exam Grading Rubric

Grade Levels:   Undergrad  
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Jlangemann
15 rubric CA 111 Knife Cuts Practical       popup preivew  
Practical exam

Grade Levels:   Undergrad  
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Jlangemann
16 rubric Evaluating Curried Carrot Soup       popup preivew  
Curried Carrot Soup with additional seasonings of cinnamon, cumin and ginger. Sweetened with coconut milk and cauliflower.

Grade Levels:   9-12  
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Jlangemann
17 rubric CA 141, Advanced Restaurant Practices I       popup preivew  
Students recognize & indentify all procedures for meat, fish & poultry entrees. Students will demonstrate good practice methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.

Grade Levels:   6-8   9-12   Undergrad  
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Jlangemann
18 rubric Club Menu Assignment       popup preivew  
Create a menu for a Private Club lounge or restaurant. Should include foods, beverages, and appropriate prices in Correct grammar is a must. The student will include; (4) four appetizers, (6) six entrees, and (4) four desserts. The menu must be creative and well done. You can use a poster, a power point presentation, a booklet, paper plates, etc. These are just some ideas. Discuss with your teacher about it. You will select the country that you want to work on. In order to do that, the teacher will pass around a list with the countries names. You have to make a research about food, costing, recipie and other important information. You should cite the sources and bibliography of those information.THE TEACHER IS AVAILABLE FOR HELP AND PROOFREADING DURING LUNCH TIME, STUDY HALL AND CLUB TIME.

Grade Levels:   Grad  
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Jlangemann
19 rubric Formal Restaurant Review Due April 16       popup preivew  
You are a restaurant critic for the culture section of a local newspaper. The paper has asked you to review a local French restaurant. Your assignment is to write a review that includes the following: a title that includes the restaurant's name, a description of the restaurant, the conversation that you had with the waiter or waitress, the name of and the description of the food and menu, and a summary of the service. The article should be turned in typed and proof read for spelling and grammar errors.

Grade Levels:   6-8   9-12  
(draft) Edit this rubric print this rubric email this rubric to a friend Bookmark this rubric Cannot be tested, rubric is still in draft mode... Cannot be applied, rubric is still in draft mode... Delete this rubric
Jlangemann
20 rubric CA 141, Advanced Restaurant Practices I       popup preivew  
Students recognize & indentify all procedures for meat, fish & poultry entrees. Students will demonstrate good practice methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.

Grade Levels:   6-8   9-12   Undergrad  
(draft) Edit this rubric print this rubric email this rubric to a friend Bookmark this rubric Cannot be tested, rubric is still in draft mode... Cannot be applied, rubric is still in draft mode... Delete this rubric
Jlangemann
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