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rubrics by art818
See a list of rubrics by art818. Copy rubrics to your zone. Bookmark rubrics for future use Build, share, exchange, and reuse rubrics. Find rubrics by category and type.
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21
Rubrics
Title
Built By
1
Resume
Rubric for resume specifically for high school students and those entering the workforce for the first time.
Grade levels:
9-12
art818
2
Discussion
The Discussion Board is intended to foster a collaborative sharing and discussion that stems from the participants engagement with course materials, one another, and the facilitator. Participants are expected to reflect on their understandings of the concepts, ideas and responses to one another based upon the course materials, and their own practice and experience.
Grade levels:
Undergrad
art818
3
soups preparation
Soup
Grade levels:
9-12
art818
4
midterm LAMC 2018
Grade levels:
9-12
art818
5
Chicken Fabrication Rubric
General rubric utilized for weekly culinary arts cooking labs.
Grade levels:
art818
6
Knife Cuts Practical LAMC
This Practical exam is designed assess skill level in the area of knife skills and knife handlig.
Grade levels:
Undergrad
art818
7
Project LAMC Final
Grade levels:
9-12
Undergrad
art818
8
Making Salad
Grade levels:
9-12
art818
9
Mother Sauces and Others
Food Lab- Sauce Making
Grade levels:
9-12
art818
10
midterm LAMC
Grade levels:
9-12
art818
11
Cake challage
Grade levels:
9-12
art818
12
Making Salad
Grade levels:
9-12
art818
13
Crepes
savory/sweet crepes
Grade levels:
9-12
art818
14
Baking Final Lab Performance Evaluation
Assessment of lab performance and skill level
Grade levels:
6-8
9-12
art818
15
Omelette Analysis
Omelette Final
Grade levels:
9-12
art818
16
Handwashing Rubric
Washes hands in the proper steps.
Grade levels:
9-12
art818
17
Phase 1 Knife skills
Phase 1 is time management basic cutting skill techniques within 20 minutes. Students who master this technique will continue onto Phase 2. Participants needs 16 points to continue.
Grade levels:
(draft)
art818
18
Phase 2
Students participating in phase 2 will demonstrate how to read and execute a recipe in a timely manner. Students will be judged on their miseplace, safety sanitation, timing and following the recipe directions. Students will have 75 minutes to complete their task and will produce 2 dishes, one for display and another for judging. 18 points min to pass
Grade levels:
(draft)
art818
19
Cucumber Bell Pepper Salad
Tomato, Cucumber & Bell Pepper Salad
Grade levels:
9-12
Undergrad
(draft)
art818
20
Food Evaluation Rubric Tacos
Grade levels:
(draft)
art818
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