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ProStart Culinary Arts Kitchen Lab Rubric

General rubric utilized for weekly culinary arts cooking labs.

Grade levels:

vbchef6062

Chicken Stock

Skills I Culinary Arts student will produce chicken stock

Grade levels: 9-12

vbchef6062

Francis Tuttle Skills II

Assessment of lab performance and skill level

Grade levels: 9-12

vbchef6062

Skills I and Skills II

This Practical exam is designed assess skill level in the area of knife skills and knife handlig.

Grade levels: Undergrad

vbchef6062

CULINARY ARTS 100 Introduction to Culinary Arts

A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques.

Grade levels: 9-12

vbchef6062

soups preparation

this will be a grade of five areas for the expectaions of a completed soup recipe

Grade levels: 9-12

vbchef6062

Knife Cut Assessment

Do they remember the knife cuts? Can they demonstrate the knife cuts? Are they correct?

Grade levels: 9-12

vbchef6062

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