rubric gallery

You will be given ingredients to compile an edible creation in a 30 minute lab. You must use at least some of each ingredient in your final product. A designated refrigerator, spices on demonstration table may be used.Ingredients do not leave those areas and you can not take all of one ingredient. Take a tray and measure your ingredients on the tray. May use the computer for ideas, but remember it all must get done in the time frame. Dishes on either side of sink is an automatic disqualification-- Once the buzzer sounds, hands up and step away.

This rubric is a customer assestment of various food items prepared by Culinary Arts I/II students. The scoring will be utilized as a skills assestment.

Food laboratory testing quiz for culinary arts

General rubric utilized for weekly culinary arts cooking labs skills testing

Culinary Arts

Food laboratory applications testing for culinary arts

Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills, professionalism, and basic culinary preparation.