rubric gallery

Student is to create a power point presentation of an assigned food service organization. Student will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL.

Student is to create a power point presentation of an assigned food service organization. Student will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL.

Students are to create a power point presentation of an assigned international region. Students will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL.

Students will work independently or in teams of 2 or 3 to develop a ala carte international menu. You must explain your theme, menu selection, and layout of buffet – 100 pts.

Students will develop a one-week cycle menu for a hospital foodservice patient. Your menu should include two entree choices and two vegetable choices at lunch and dinner. Type your menu using the worksheet. Exchange menu with another student and evaluate each other menu using the evaluation sheet. Make changes to your menu based on the evaluation. Submit all work!!!

Students will create their own profile on Super Tracker. Each student will then personalize their own profile. Students are to enter all food and beverages consumed based on their own 2 week diet. At the end of the 2 weeks, students will be responsible to print 3 reports: Meal summary; Nutrient Intakes; and Food Groups. Students are expected to summarize the findings by writing a one-page summary on how they might improve their own diet (and exercise plan).

Students will develop skills in creating their own special salad presentations. Each student will learn how to design and plate three different salads from the following categories: appetizer, second course, entree, and dessert. In addition, students will write a salad menu title and description. Also, design and draw a sketch of one salad from each category.

Student is to create a power point presentation of an assigned fad diet plan. Student will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL. References must be listed in APA format on the reference slide.

Research an approved assigned soup. A soup will be assigned by Chef Greg Paulson. Each student will submit one 1-2 page typed paper, double spaced, 12 point font Times Roman following MLA guidelines. DO NOT PLAGIARIZE! Include a Works Cited page with at least 2 sources used researching the paper. Paper will be graded on quality of research, effective use of information gained through research, credibility of sources (do not use wikipedia), and relevance of included information. Each paper must include the type of soup, whether a broth, clear, thick, bisque, or chowder; the region it was adopted; description of appearance; originator; and a recipe. Grade will be based on content, organization, clarity, grammer, spelling and punctuation.

Students will have knowledge of how to prepare a variety of dishes that are healthy and nutritious. After lecture each student will be assigned in group production. Students will 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

Students will have knowledge of how to prepare a variety of dishes that are high in minerals. After lecture each student will be assigned in group production. Students will 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

Students will have knowledge of how to prepare carbohydrates using fresh pasta, grains, legumes, and other forms of carbs. After lecture each student will be assigned in group production. Students will 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

Students will have knowledge of how to prepare a vaiety of proteins using fresh beef, poultry, seafood, pork, tofu, and other forms of proteins. After lecture each student will be assigned in group production. Students will 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

Students will have knowledge of how to prepare dishes using alternative type of healthier lipids such as yogurt, low-fat milk, cottage cheese, etc. vs. trans fats or hydrogenations type oils. After lecture each student will be assigned in group production. Students will 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.

Students will have knowledge of how to prepare a variety of dishes that are high in vitamins. After lecture each student will be assigned in group production. Students will 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

Students will have knowledge of how to prepare fresh seafood and shellfish. After demonstration and lecture each student will 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