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rubrics by mistylee
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12
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Title
Built By
1
Pate-a-choux eclairs/cream puffs
Students will make up choux paste and use a pastry bag to make eclairs and cream puffs
Grade levels:
9-12
mistylee
2
Senior Project Creative Cake
Students will create, decorate and present a themed cake. They have 90 minutes to complete the finished cake.
Grade levels:
9-12
mistylee
3
Senior Project Creative Burger
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.
Grade levels:
9-12
mistylee
4
Culinary Arts Poster Rubric
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.
Grade levels:
9-12
mistylee
5
Lesson Plan
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.
Grade levels:
Undergrad
mistylee
6
Culinary Arts Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Grade levels:
9-12
mistylee
7
CTC Soft Skills Rubric
A Career Technical Education Soft Skills Rubric used for direct and indirect student assessment for analysis and self improvement.
Grade levels:
9-12
mistylee
8
Culinary Arts Lab Rubric
General Lab Prep. and Clean Up Rubric
Grade levels:
9-12
mistylee
9
Culinary Uniform Inspection
Kitchen Dress Code for lab
Grade levels:
9-12
mistylee
10
PROSTART 2 RESTAURANT RUBRIC
Assessment of lab performance and skill level
Grade levels:
9-12
mistylee
11
Senior Midterm Exam
You must create Pasta Primavera topped with a chicken breast. You must use the recipe proved as a guideline but you can be creative.
Grade levels:
9-12
Undergrad
mistylee
12
Int'l Foods Country Research PowerPoint Presentation Rubric
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.
Grade levels:
9-12
mistylee
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