rubric gallery

Assessment of lab performance and skill level

understanding culinary vocabulary, identifying cooking utensils, changing amounts of ingredients to change yields, & collaboration while practicing cooking measurements in a group.

Students will create a cooking show reflecting healthy eating choices.

This rubric will be used to evaluate how a student works and participates during cooking activities.

understanding culinary vocabulary, identifying cooking utensils, changing amounts of ingredients to change yields, & collaboration while practicing cooking measurements in a group.

Required tasks in a cooking lab. Group Evaluation

Required tasks in a cooking lab. Group Evaluation

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

Prospective teacher will create and present a sample lesson plan that teaches chicken fabrication.

Life Skills cooking rubric

Life Skills cooking rubric

Life Skills cooking rubric

Life Skills cooking rubric

Life Skills cooking rubric

Life Skills cooking rubric

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

Welcome back from Christmas Break! I hope your holiday wa a food-filled one. Describe your ultimate or perfect meal. Use sensory details so we can visualize this meal, we can smell it, and we wish to run out and get it too. Your meal can be a combination of home-cooked offereings and restaurant items. Include an appetizer/salad, main course, and dessert. Focus on the details.

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 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.