rubric gallery

Presentation of assessment: communicate information about health issues and /or community services

Design a service learning project that can be used to celebrate Earth Day. The project proposal should include the 5 W's and H of the project: Who is benefitted from the project? Why? How will the project happen? When will the project be done? What is needed for the project? Where are you providing the service? The project should consider how to have the largest, sustainable or perpetual impact, on the environment. Projects must be completed for credit. See rubric for detailed grading criteria.

Service learning is a method that combines academic instruction, meaningful service, and critical reflective thinking to enhance student learning and civic responsibility. Use this rubric to evaluate your progress during your service learning project and once you've completed it.

Student resturant menu.

Student resturant menu.

An evaluation of properly setting a table.

Plan a meal for four people that includes at least one protien that has been made from scratch, one starch, one vegetable and a dessert or bread. All recipes will be included with your final project. You will turn in a market order/grocery list. Your meal should meet the following criteria: nutritious, include a variety of colors, textures, flavors and will appeal to your family. You must plan, order the ingredients, prepare, serve and clean up your meal. You will also provide an evaluation of your efforts which includes the required information.

Mini Eclairs with Chantilly Cream, 1 qt of chocolate sauce.

Creme Anglaise, 1 qt Chocolate Sauce, Churrned Ice Cream

Students will convert a recipe by cutting it in half, doubling it, or tripling it by multiplying fractions and/or whole numbers. Recipe is for chocolate frosting. 1/3 cup butter, 2 ounces melted unsweetened chocolate, 2 cups powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons milk.

This rubric is an assessment of final product and presentation of various cuisines.

Students recognize & identify all procedures for poultry fabrication and cookery Students will demonstrate proper methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.

Students recognize & identify all procedures for poultry fabrication and cookery Students will demonstrate proper methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.

Rate the taste, appearance, texture, and chocolate chip to cookie dough ratio.

Practical exam