rubric gallery

By definition, these boards are a selection of food that offers contrasts, various textures, and different colors. These are designed to be eaten in a group setting. Boards should be composed of finger foods that are easy to eat. Boards should also have some pre-sliced component, a component that is sliced by the maker and accents or accompaniments.

This rubric is a student individual assessment of food products planned, executed and presented. The scoring will be utilized as a skills and leadership assessment.

sewing project evaluation

Kitchen design plan

Students will provide information on their topic in a creative and attractive board presentation, that is directly related to their topic. Students will show the changes made from their first draft based on their first presentation, student assessments and poster-board walk-through. Written paper should include 2-4 page paper, not including title page or references pages. Paper should be double spaced, 12 point, Times New Roman font,, with 1 inch margins, APA format and Stapled.

This rubric is for a grade 7 pin cushion/pillow project in which 6 different sewing techniques were demonstrated: Layout, Pinning, Cutting, Machine Sewn Seams, Stuffing, and Hand Sewing.

The students will be able to learn the 6 different types of nutrients and foods we get those nutrients.

The students will work on their own to put together a chart for display. The poster will contain the six nutrients, their types and the foods they are found in. The chart will be designed on tri-fold poster board and also should have pictures or illustrations of the foods each nutrient is found in.

This rubric will measure the abilities of students to thread a sewing machine and bobbin, use the sewing machine properly, complete a sewing project by hand stitching the remaining hole and completing first semester sewing projects.

This rubric is for a grade 7 pillow project in which 6 different sewing techniques were demonstrated: Layout, Pinning, Cutting, Machine Sewn Seams, Stuffing, and Hand Sewing.

Develop five meal menu with healthy meals for a family of four. Menu should reflect Heart healthy choices from Choosemyplate, Mayo clinic, etc. Things to think about: Grain, Protein, Fruit, Vegetables, Dairy, as well incorporate complex carbohydrates in meal planning with little fat and salt.

Teacher will evaluate the group's performance and baking product

This rubric is used to judge a pumpkin decorating contest.

Students will present a 10 minute reading of a children’s book. The book will be appropriate for children age 3-7. Students will give a short (15 second) introduction to the book by asking a question, title and the author. Students will read fluently and clearly. Their voice will demonstrate appropriate volume as well as voice animation and variance of inflection, pitch, and tone.

sewing project evaluation

sewing project evaluation

Students will use express their opinions and provide feedback on the gallery walk.

Research a chosen Nutrient and create a Bookmark/Slide presentation to teach others what you learned.

This rubric is for a grade 7 pillow project in which 6 different sewing techniques were demonstrated: Layout, Pinning, Cutting, Machine Sewn Seams, Stuffing, and Hand Sewing.