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rubrics by bhassassian123

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Hand Sewing Rubric

Students must correctly sew a two, four, and shank button onto their test fabric and sew a line of running stitch, whip stitch, and back stitch.

Grade levels: 6-8 9-12

bhassassian123

Pie Crust Evaluation

Quality evaluation for pie crust.

Grade levels: 9-12

bhassassian123

Pie Crust

Entry level Culinary Arts students will prepare a mealy pie dough for use in a par-baked pie shell that will be used for a quiche.

Grade levels: 9-12

bhassassian123

Apple pie

Quality Evaluation for apple pie

Grade levels: 6-8

bhassassian123

Healthy Food Campaign

Use the tricks of the processed food companies to create an ad campaign of your own for the healthy food of your choice. Choose a food that you think your classmates should be eating more of. Pick a catchy, memorable way to market your food. Include a catch phrase and create a character.

Grade levels: K-5 6-8

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Bully Awareness: Tie Dye T-shirts

Competency: 60. Repurpose textile products and apparel.

Grade levels: 6-8

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Food Lab Evaluation - Soft Pretzels

Kitchen Color ___________________Block__________________

Grade levels: 6-8

bhassassian123

Foods Lab Rubric: Shepherd's Pie

Understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & collaboration while cooking in a group.

Grade levels: 6-8 9-12

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Assessment of Cooking

Understanding measurements & cooking vocabulary, collaboration while cooking in a group, serve healthy and well presented meals.

Grade levels: K-5 6-8

bhassassian123

Protein Cooking Lab

The student will demonstrate their ability to cook a protein correctly. They will receive the protein and the cooking technique in a mystery basket style.

Grade levels: 9-12

bhassassian123

Shepherd's Pie

Understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & collaboration while cooking in a group.

Grade levels: 6-8

bhassassian123

Assessment of Group Leadership in Cooking

understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & include collaboration while cooking in a group

Grade levels: 6-8 9-12