rubric gallery

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.

General rubric utilized for weekly culinary arts cooking labs skills testing

Assessment of lab santitation performance and skill level.

General rubric utilized for weekly culinary arts cooking labs and test kitchens

understanding measurements & cooking vocabulary, changing amounts of ingredients to change yield/communication & include collaboration while cooking in a group

Assessment of lab performance and skill level

lab activity

FCS Skills Attainment Rubric

Identify basic fulinary terminology and practices. Demonstrate basic cooking methods and procedure.