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Found 13 Rubrics   (showing Rubrics 1 thru 13 )  
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13
Rubrics
 Title      Built By 
1 rubric Culinary Arts Following a Recipe       popup preview  
Students will have knowledge of how to read and follow the instructions of a recipe, cooking vocabulary, use the correct tools for measuring ingredients, work cooperatively with others and complete a finished dish

RVHSCulinary
2 rubric Recipe Remix       popup preview  
Choose a recipe to "remix". You will need to copy the recipe accurately. You will also need to abbreviate all of the highlighted words on the recipe. You may choose to paste the recipe to the top of the worksheet and write your remix below, type your remix on the computer or write the recipe remix on an index card. You will be graded for following directions, neatnes and accuracy.

RVHSCulinary
3 rubric Recipe Overview       popup preview  
Each foods lab group will present an overview of a recipe that will be prepared in class. Lab members will work together to research the required information using the accompanying Recipe Overview handout.

RVHSCulinary
4 rubric YEAST BREAD/ROLLS       popup preview  
This rubic is used to evaluate cakes produced by Culinary students as part of their "baked good" module.

RVHSCulinary
5 rubric Herbs and Spices       popup preview  
Each student will choose one spice to research and provide information to the class on a Google Slide presentation covering the following questions.

RVHSCulinary
6 rubric ProStart Culinary Arts Kitchen Lab Rubric       popup preview  
General rubric utilized for weekly culinary arts cooking labs.

RVHSCulinary
7 rubric Culinary Arts Kitchen Lab Rubric       popup preview  
General rubric utilized for weekly culinary arts cooking labs and test kitchens

RVHSCulinary
8 rubric CA111 Knife Skills Test       popup preview  
CA111 Knife Skills Test

RVHSCulinary
9 rubric Cooking Class Rubric       popup preview  
Frying an egg

RVHSCulinary
10 rubric Adv. Culinary Arts Egg Breakfast Cook-off       popup preview  
Teacher or additional judge will evaluate the lab group's performance and food product.

RVHSCulinary
11 rubric Identification of Tools, Equipment & Cooking Techniques       popup preview  
A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques.

RVHSCulinary
12 rubric Breakfast Cookery       popup preview  
Egg Preparation - Fried eggs

RVHSCulinary
13 rubric Culinary Arts II III       popup preview  
Workplace Safety, Safe Food Handling, Weights Measures and Recipes, Knife Skills, Professionalism, Cooking Techniques, Sold Sauce, Sauce ID, Vegetable Cookery Soup Cookery

RVHSCulinary

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