rubric gallery

3 out of the 5 mother sauces no recipe. 2 egg hollandaise; 1 qt. of any of the other 4 mother sauces. Show the 3 stages of roux.

With the use of a standardized recipe, correct ingredients, proper tools, and equipment, the student will prepare, portion, and store dough for 16 20"x 24" pan pizzas

This Rubric is designed to assess skill level in the area of knife skills and knife handling.

You will reflect on both you participation in class and your behavior. The goal is to be on task and complete all assignments, while being a positive member of the classroom.

Grandma's 100th birthday party

This rubric will be used to evaluate how a student works and participates during cooking activities. Listening skills, along with proper verbal and non verbal techniques will be noted. Creativity for Chef presenter is also used.

Standard Culinary Rubric for Presentations

Students are to work individually to develop a Board Builder Presentation describing the Evolution of a segment in the Hospitality and Tourism Industry. Students should focus on one aspect or component of the H&T Industry. Examples include: Air Travel, Sea Travel, Technology, Development of the Hotel Industy, Development of Roadways, Development of Canals, Development of Railroads, Space Travel, and other topics will be given consideration.

Biography of a celebrity Chef or Restaurateur. Research to be done on their background information and personal history, their business/career, their education, and its application to your current life and experiences or keys to success in the future.

This rubric will be used in several applications and uses.

Students will illustrate the important concepts of

Students will illustrate the important concepts of

students will wash hands and apply/remove gloves in a professional and safe manner using universal precaution guidelines

Proper hand washing and glove removal

Knife Skill Assessment Rubric for Prostart