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Found 18 Rubrics   (showing Rubrics 1 thru 18 )  
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18
Rubrics
 Title      Built By 
1 rubric Pie       popup preview  
Quality Evaluation for apple pie

chefsaxton
2 rubric Mousse Rubric       popup preview  
Quality Evaluation for Vanilla Mousse

chefsaxton
3 rubric Mousse       popup preview  
Quality Evaluation for Mousse

chefsaxton
4 rubric ADVANCED BAKING- Danish       popup preview  
The learners should understand the elements of baking puff pastry and danish pastries. The oven temperatures and baking time should be precise. The shape of the pastries will be evaluated. The overall prep time and baking time should fit the desired time frame.

chefsaxton
5 rubric Following Directions:       popup preview  
Students will follow directions given in activity.

chefsaxton
6 rubric Sandwich       popup preview  
prepare, assemble, and present a their sandwiches

chefsaxton
7 rubric Caesar Salad       popup preview  

chefsaxton
8 rubric Teamwork Evaluation       popup preview  
used for assessment of teamwork recipe preparations

chefsaxton
9 rubric Deviled Eggs       popup preview  
This rubric is a student team assessment of deviled eggs prepared by Culinary Arts students. The scoring will be utilized as a skills assessment.

chefsaxton
10 rubric Building a Gingerbread House       popup preview  
A rubric that depicts the various stages and completion of gingerbread house construction. Stage 1- making the gingerbread dough Stage 2- constructing the gingerbread house Stage 3- Decorating the gingerbread house

chefsaxton
11 rubric Egg Cookery       popup preview  
Egg Preparation - Over-Easy, Medium, and Hard egg, Poached Egg, Scrambled Soft, Medium and Hard, Sunny Side Up and Omelet slight brown Bonus if no brown

chefsaxton
12 rubric Hollandaise Sauce       popup preview  
Food laboratory testing quiz for culinary arts

chefsaxton
13 rubric Student Presentation       popup preview  
Rubric for evaluating student presentations.

chefsaxton
14 rubric ADVANCED BAKING- PUFF PASTRIES       popup preview  
The learners should understand the elements of baking puff pastry and danish pastries. The oven temperatures and baking time should be precise. The shape of the pastries will be evaluated. The overall prep time and baking time should fit the desired time frame.

chefsaxton
15 rubric Brioche       popup preview  
In this lab, you must demonstrate knowledge in time management, safety, and sanitation show your skill in measuring, preparing, mixing, and organizing prepare a recipe that demonstrates knowledge and skills in the planning, preparing, and evaluating the Brioche complex bread. It is a very rich dough for flaky buns.

chefsaxton
16 rubric Demonstration Speech       popup preview  
You will demonstrate your ability to give clear and concise directions on how to do somethings. You will also be graded on your ability to properly outline/write your speech out.

chefsaxton
17 rubric Teamwork       popup preview  
With this rubric you will evaluate your participation in a group during a class assignment.

chefsaxton
18 rubric Deboning a Chicken       popup preview  
Mid Term

chefsaxton

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