rubric gallery

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

In this project you will use the skills acquired to create a layer cake with a white buttercream icing (can be any one you choose). To complete this project you must use a layer cake, ice your cake, write Happy Birthday on your cake, create a shell border (Top and Bottom) and minimum of 3 buttercream roses with leaves. Base is white and flowers and border are colors of your choice.

Student lab evalauation

Student lab evalauation

Teacher will evaluate the student's performance and doughnut frying.

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

Teacher will evaluate the individual performance and baking product

Rubric: Baking (Production) Evaluation - Chocolate Chip Cookies

A Rubric to assess the quality of chocolate chip cookies

Students will have a budget that will be used design and launch the opening of a bakery.

Students will understand the ingredients used in pasta dough and how to make and knead dough for fresh pasta production.

This rubric is meant to help guide in the creation of your PowerPoint presentation project. Each category in the far left column represents a component of the project that will be taken into consideration when calculating the final grade for this assignment. Review the rubric carefully before, during and after the creation of the PowerPoint presentation, to ensure that all intended elements of your powerpoint have been represented and all other criteria have been met.

Construct a resume based upon a future job that you would like to prepare for or construct a resume based on a current job that you are trying to obtain and prepare a Cover Letter to accompany your resume. You may use the Internet or Newspapers to apply for jobs.

Must follow required procedures and have product that meets all criterion for type of cake to get all points available

Intro to Baking & Pastry Practical Exam

Assessment Culinary Lab Performance

Assessment Culinary Lab Performance