rubric gallery

Students will make up choux paste and use a pastry bag to make eclairs and cream puffs

Students will create, decorate and present a themed cake. They have 90 minutes to complete the finished cake.

Students will create and prepare a creative and unique burger and a side dish. They will provide a recipe and shopping list prior to the event. They will have to prepare, assemble, and present their burger in 90 minutes.

The student will choose from a list of topics that have been covered in the ServSafe Food Handler Book. They create an informational poster covering. Personal Hygiene, Controlling Time and Temperature, Preventing Cross Contamination and Cleaning and Sanitizing.

This rubric is for developing a lesson plan. Due week 13, develop a lesson plan for children ages 0-3 that promotes physical development. Due week 14, develop a lesson plan that promotes cognitive skills for ages 3-5. Both lesson plans should focus on one main activity that you will clearly describe the steps/procedures to implement into a classroom. Each lesson plan is worth 20 points.

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

A Career Technical Education Soft Skills Rubric used for direct and indirect student assessment for analysis and self improvement.

General Lab Prep. and Clean Up Rubric

Kitchen Dress Code for lab

Assessment of lab performance and skill level

You must create Pasta Primavera topped with a chicken breast. You must use the recipe proved as a guideline but you can be creative.

A title slide is required as well as your name. You will list the Country/area, location on the map, population, languages spoken, form of government, type of money used, climate, terrain, agriculture/main crops, one historic story about the country, and famous foods of the country.Graphics and pictures should be used as well. You will select and list 2 recipes on the project THEY MUST BE APPROVED BY THE TEACHER. THE RECIPES WILL BE PREPARED AND GRADED ACCORDING TO THE FCCLA CULINARY RUBRIC.