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rubrics by jchell
See a list of rubrics by jchell. Copy rubrics to your zone. Bookmark rubrics for future use Build, share, exchange, and reuse rubrics. Find rubrics by category and type.
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14
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Title
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1
How To Read a Recipe - Procedural Text
Students will have knowledge of how to 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:
6-8
jchell
2
How To Read a Recipe - Procedural Text
Students will have knowledge of how to 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:
6-8
jchell
3
Following a Recipe
Students will select a recipe, have knowledge of how to read and follow the instructions of a recipe, cooking vocabulary, use the correct tools for measuring ingredients, work independently and complete a finished dish
Grade levels:
6-8
9-12
jchell
4
Vocabulary Rubric
Vocabulary Builder: Students will define, illustrate a new vocabulary term as well as use the new vocabulary in a context appropriate sentence.
Grade levels:
K-5
6-8
jchell
5
CA 111 Knife Cuts Practical-Once weekly for 8 weeks
This Practical exam is designed assess skill level in the area of knife skills and knife handlig.
Grade levels:
Undergrad
jchell
6
Culinary Arts Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Grade levels: N/A
jchell
7
Kitchen I Measuring Rubric
This rubric is for Chef Training students who are learning about measuring ingredients.
Grade levels:
9-12
jchell
8
Fundraiser
The students research pumpkin pie recipe using the internet or other resources for pumpkin pie fundraiser bake sale
Grade levels:
9-12
jchell
9
throwing
To evaluate the mechanics of throwing a ball.
Grade levels:
K-5
(draft)
jchell
10
Resume
Building a Resume
Grade levels:
9-12
Undergrad
(draft)
jchell
11
Culinary Arts Sophomore Orientation
Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills, professionalism, and basic culinary preparation.
Grade levels:
9-12
(draft)
jchell
12
Mise En Place- Knife Skills
Grade levels:
9-12
(draft)
jchell
13
Mise En Place- Knife Skills
Grade levels:
9-12
(draft)
jchell
14
CULINARY ARTS 100 Introduction to Culinary Arts
A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques.
Grade levels:
9-12
(draft)
jchell
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