rubric gallery

General rubric utilized for weekly culinary arts cooking labs skills testing

You have been assigned to come up with an entire presentation for some upscale wealthy clients of your catering business. They want to plan an event for 50 people. Money is no object. You pick the event, location (city), venue, decorations, coverted recipes, and the menu. Research and present your information to the class in presentation form, which includes a visual representation (bulletin board or power point). The presentation must be 4-5 minutes in length and every person must present. Everything must be in Spanish.

Plan a cooking activity that support children’s healthy diet and present in the class. Create an activity plan including the following components and make copies available for the students in the class: 1. Activity Name 2. Names with Assigned Responsibilities 3. Activity Area 4. Materials Needed 5. Rational (why should this activity be presented?) 6. Learning Objectives (what will the children learn?) 7. Preparation (learning environment – set up) 8. Procedure (be specific) 9. Follow – Up Activities 10. Comments The assignment will be graded according to the activity plan, presentation content, presentation skills, and teamwork.

Reflect on your groups cooperative group skills and task performance and enter a rating for each group work responsibility. Circle the number that best fits their performance. Sign the form before turning it in to the teacher.

Musculoskeletal 1433c Assignment #1

Rubric for evaluating student presentations. Can be applied to any presentation. Adopted from http://www.ncsu.edu/midlink/rub.pres.html

Peer assessment of other group members' participation

Catering event and buffet planning

used for cooking labs.