- Username
- Password
forgot?

rubric gallery

rubrics by berardescad

public gallery

Filter by:

rubrics by berardescad

See a list of rubrics by berardescad. Copy rubrics to your zone. Bookmark rubrics for future use Build, share, exchange, and reuse rubrics. Find rubrics by category and type.

Click on rubric title to preview, edit, print, copy, or do more with it.

Popup Preview

Quickly preview a rubric in a popup window.

Found 13 Rubrics (showing Rubrics 1 thru 13 )

Please login to view pages 2 - 1

Rubrics

Title

Built By

Menu Creation

This menu is to get students to think outside the box and create a fun exciting menu that would get the public very excited to dine at the restaurant.

Grade levels:

berardescad

Culinary 2: ServSafe - Sanitation & Safety

Students will create a slide show to review a restaurants sanitary work environment and how it helps to the community safe, according to local health standards.

Grade levels:

berardescad

Meat Processing Project

Students will process pork, use a meat grinder, and operate a sausage machine. Presenting the sausage process from start to finish.

Grade levels: 9-12

berardescad

Plated Dessert

Plated Dessert Project

Grade levels: Undergrad

berardescad

Cheese PowerPoint

Grade levels: 6-8

berardescad

Cheese PowerPoint

Grade levels: 6-8

berardescad

Cheese making performance evaluation.

Gr 12 Agricultural Management Practices

Grade levels:

berardescad

Soup Assessment

A summative assessment of cooking skills for making soups

Grade levels: 9-12

berardescad

Soup Assessment

A summative assessment of cooking skills for making soups

Grade levels: 9-12

berardescad

Knife Skills Test

This test is designed to assess the skill level in the area of knife skills and knife handling.

Grade levels: Undergrad

berardescad

Smoked Salad

Smoking and curing a product

Grade levels: 9-12

berardescad

Garde Manger

practical evidence of skills

Grade levels: N/A

berardescad

Charcuterie Board

By definition, these boards are a selection of food that offers contrasts, various textures, and different colors. These are designed to be eaten in a group setting. Boards should be composed of finger foods that are easy to eat. Boards should also have some pre-sliced component, a component that is sliced by the maker, a spreadable item, and accents or accompaniments.

Grade levels: 9-12

berardescad

n16