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rubrics by Almack
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Title
Built By
1
Professionalism Expectation for Culinary
The Five Keys to Being a true Professional. Character, Attitude, Excellence, Competency, and Conduct By building these positive keys characteristically in a student they will be ready to enter the career world when they have completed the course of study they are taking. Without these positive key they will have the skills for their trade, but will find it hard to make it in the career world of today. To insure students are ready to face today challenging work force. Professionalism is a vital part of their training for a professional career. Student will receive a weekly grade for professionalism. Weekly professionalism grades will count as 20% of their total grade for each 9 weeks. They can earn up to 20 points of the weekly grade daily. Student must be: Present to receive their daily points. Will receive 4 point for each Key of Professionalism they demonstrate daily.
Grade levels:
9-12
Almack
2
Knife Skills Lab Rubric
General rubric utilized for weekly culinary arts cooking labs skills testing
Grade levels:
Post Grad
Almack
3
Culinary Lab Practial Performance Evaluation
Assessment of lab santitation performance and skill level.
Grade levels:
Almack
4
Culinary Arts Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs and test kitchens
Grade levels:
9-12
Almack
5
Assessment of Group Leadership in Cooking
understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & include collaboration while cooking in a group
Grade levels:
6-8
9-12
Almack
6
CULINARY ARTS KITCHEN LAB EVALUATION
Assessment of lab performance and skill level
Grade levels: N/A
Almack
7
Culinary Lab Rubric
Grade levels:
Undergrad
Almack
8
Culinary Arts Lab Rubric
lab activity
Grade levels:
9-12
Almack
9
Technical Skills Assessment in Culinary Arts
FCS Skills Attainment Rubric
Grade levels: N/A
Almack
10
CULINARY ARTS 100 Introduction to Culinary Arts
Identify basic fulinary terminology and practices. Demonstrate basic cooking methods and procedure.
Grade levels:
Undergrad
(draft)
Almack
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