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rubrics by Da1ChefG
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9
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Title
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1
ASPIC PLATTER/ COLD HORS D` OEUVRES RUBRIC
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
Da1ChefG
2
SPECIAL EVENTS RUBRIC
This rubric is a customer assestment of various food items prepared by Culinary Arts I/II students. The scoring will be utilized as a skills assestment.
Grade levels:
9-12
Da1ChefG
3
Amercian Regional Final Practical Food Tasting
This rubric is a customer assestment of final product and presentation of various variations of an American regional cuisine
Grade levels:
Da1ChefG
4
Hot Sandwich Challenge
Students will create and prepare a updated version of traditional hot sandwiches such as a "rueben", monte cristo, and a "hot brown". Kitchen Lab teams will be given a pre-set tray of ingredients and will have to prepare, assemble, ad present a their sandwiches in a limted time frame
Grade levels:
9-12
Undergrad
Da1ChefG
5
TASTING MENU
This rubric is a student assestment of final product and presentation of 3-course tasting menu using specific spices and herbs.
Grade levels:
9-12
Da1ChefG
6
Sauces
Food laboratory testing quiz for culinary arts
Grade levels: N/A
Da1ChefG
7
Culinary Arts Lab Rubric
Grade levels: N/A
Da1ChefG
8
Culinary Arts Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Grade levels:
9-12
Da1ChefG
9
INTERNATIONAL STREET FOOD TEACHER LUNCHEON
This rubric is a customer assestment of final product and presentation of 4 various interantional street foods.
Grade levels:
9-12
(draft)
Da1ChefG
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