Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
rubric gallery
rubrics by spillmmi
iRubric Navigation
home
public gallery
how-to videos
features & benefits
personal tools
my rubrics
build rubric
my bookmarks
search
assessments
Related areas
my classes
coursework
public gallery
find rubric
Filters
Filter by:
--[all subjects]--
(General)
Accounting
Arts and Design
Biology
Business
Chemistry
Communication
Computers
Dance
Education
Engineering
English
Finance
Foreign Languages
Geography
Geology
Health
History
Humanities
Journalism
Law
Math
Medical
Music
Nursing
Pharmacy
Philosophy
Physical Ed., Fitness
Physics
Political Science
Psychology
Public Administration
Science
Social Sciences
Test Preparation
Vocational
--[all types]--
(Other)
Assessment
Assignment
Attendance
Class note
ePortfolio
Exam
Handout
Homework
Imported Agg
Presentation
Project
Quiz
Reading
Reflection
Survey
Writing
--[all grade levels]--
K-5
6-8
9-12
Undergraduate
Graduate
Post Graduate
rubrics by spillmmi
See a list of rubrics by spillmmi. Copy rubrics to your zone. Bookmark rubrics for future use Build, share, exchange, and reuse rubrics. Find rubrics by category and type.
Click on rubric title to preview, edit, print, copy, or do more with it.
Quickly preview a rubric in a popup window.
Found
26
Rubrics (showing Rubrics
1
thru
20
)
Please
login
to view pages 2 - 2
26
Rubrics
Title
Built By
1
Cooking Lab Performance Evaluation
Assessment of lab performance and skill level
Grade levels:
6-8
spillmmi
2
Assessment of Unit Measurements
understanding culinary vocabulary, identifying cooking utensils, changing amounts of ingredients to change yields, & collaboration while practicing cooking measurements in a group.
Grade levels: N/A
spillmmi
3
Cooking Show Presentation
Students will create a cooking show reflecting healthy eating choices.
Grade levels:
Undergrad
spillmmi
4
COOKING and Sequencing
This rubric will be used to evaluate how a student works and participates during cooking activities.
Grade levels:
spillmmi
5
Assessment of Unit Measurements
understanding culinary vocabulary, identifying cooking utensils, changing amounts of ingredients to change yields, & collaboration while practicing cooking measurements in a group.
Grade levels: N/A
spillmmi
6
Cooking Lab
Required tasks in a cooking lab. Group Evaluation
Grade levels:
spillmmi
7
Cooking Lab
Required tasks in a cooking lab. Group Evaluation
Grade levels:
spillmmi
8
Assessment of Reading Recipes/Video Taping of Cooking
understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & collaboration while cooking in a group
Grade levels:
6-8
spillmmi
9
Culinary Instructor Lesson/Demo
Prospective teacher will create and present a sample lesson plan that teaches chicken fabrication.
Grade levels:
Undergrad
spillmmi
10
Making Garlic cheese Bread
Grade levels:
9-12
spillmmi
11
Cooking Class Rubric
Life Skills cooking rubric
Grade levels:
9-12
spillmmi
12
Cooking Class Rubric
Life Skills cooking rubric
Grade levels:
9-12
spillmmi
13
Cooking Lab Rubric
Life Skills cooking rubric
Grade levels:
9-12
spillmmi
14
Cooking Class Rubric
Life Skills cooking rubric
Grade levels:
9-12
spillmmi
15
Cooking Class Rubric
Life Skills cooking rubric
Grade levels:
spillmmi
16
ADVANCED/FAMILY CONSUMER SCIENCE
Life Skills cooking rubric
Grade levels:
9-12
spillmmi
17
Assessment of Group Leadership in Cooking
understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & include collaboration while cooking in a group
Grade levels:
6-8
9-12
spillmmi
18
Descriptive Writing
Welcome back from Christmas Break! I hope your holiday wa a food-filled one. Describe your ultimate or perfect meal. Use sensory details so we can visualize this meal, we can smell it, and we wish to run out and get it too. Your meal can be a combination of home-cooked offereings and restaurant items. Include an appetizer/salad, main course, and dessert. Focus on the details.
Grade levels:
6-8
9-12
Undergrad
spillmmi
19
Vitamins Cooking - Nutrition
Students will have knowledge of how to prepare a variety of dishes that are high in vitamins. After lecture each student will be assigned in group production. Students will read and follow the instructions of a recipe, cooking vocabulary, use the correct tools for measuring ingredients, work cooperatively with others and complete a finished dish
Grade levels:
Undergrad
(draft)
spillmmi
20
Lipids - Fat & Oils Cooking - Nutrition
Students will have knowledge of how to prepare dishes using alternative type of healthier lipids such as yogurt, low-fat milk, cottage cheese, etc. vs. trans fats or hydrogenations type oils. After lecture each student will be assigned in group production. Students will read and follow the instructions of a recipe, cooking vocabulary, use the correct tools for measuring ingredients, work cooperatively with others and complete a finished dish.
Grade levels:
Undergrad
(draft)
spillmmi
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n16
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.