rubric gallery

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

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.

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.

This rubic is used to evaluate cakes produced by Culinary students as part of their "baked good" module.

Each student will choose one spice to research and provide information to the class on a Google Slide presentation covering the following questions.

General rubric utilized for weekly culinary arts cooking labs.

General rubric utilized for weekly culinary arts cooking labs and test kitchens

CA111 Knife Skills Test

Frying an egg

Teacher or additional judge will evaluate the lab group's performance and food product.

A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques.

Egg Preparation - Fried eggs

Workplace Safety, Safe Food Handling, Weights Measures and Recipes, Knife Skills, Professionalism, Cooking Techniques, Sold Sauce, Sauce ID, Vegetable Cookery Soup Cookery