Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
rubric gallery
rubrics by gpaulson
iRubric Navigation
home
public gallery
how-to videos
features & benefits
personal tools
my rubrics
build rubric
my bookmarks
search
assessments
Related areas
my classes
coursework
public gallery
find rubric
Filters
Filter by:
--[all subjects]--
(General)
Accounting
Arts and Design
Biology
Business
Chemistry
Communication
Computers
Dance
Education
Engineering
English
Finance
Foreign Languages
Geography
Geology
Health
History
Humanities
Journalism
Law
Math
Medical
Music
Nursing
Pharmacy
Philosophy
Physical Ed., Fitness
Physics
Political Science
Psychology
Public Administration
Science
Social Sciences
Test Preparation
Vocational
--[all types]--
(Other)
Assessment
Assignment
Attendance
Class note
ePortfolio
Exam
Handout
Homework
Imported Agg
Presentation
Project
Quiz
Reading
Reflection
Survey
Writing
--[all grade levels]--
K-5
6-8
9-12
Undergraduate
Graduate
Post Graduate
rubrics by gpaulson
See a list of rubrics by gpaulson. Copy rubrics to your zone. Bookmark rubrics for future use Build, share, exchange, and reuse rubrics. Find rubrics by category and type.
Click on rubric title to preview, edit, print, copy, or do more with it.
Quickly preview a rubric in a popup window.
Found
16
Rubrics (showing Rubrics
1
thru
16
)
Please
login
to view pages 2 - 1
16
Rubrics
Title
Built By
1
FOOD SERVICE ORGANIZATION POWER POINT PRESENTATION
Student is to create a power point presentation of an assigned food service organization. Student will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL.
Grade levels:
Undergrad
gpaulson
2
FOOD SERVICE ORGANIZATION POWER POINT PRESENTATION
Student is to create a power point presentation of an assigned food service organization. Student will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL.
Grade levels:
Undergrad
gpaulson
3
INTERNATIONAL CUISINE POWER POINT PRESENTATION
Students are to create a power point presentation of an assigned international region. Students will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL.
Grade levels:
Undergrad
gpaulson
4
Contemporary Cuisine Project
Students will work independently or in teams of 2 or 3 to develop a ala carte international menu. You must explain your theme, menu selection, and layout of buffet – 100 pts.
Grade levels:
Undergrad
gpaulson
5
Cycle Menu for Healthcare Patient
Students will develop a one-week cycle menu for a hospital foodservice patient. Your menu should include two entree choices and two vegetable choices at lunch and dinner. Type your menu using the worksheet. Exchange menu with another student and evaluate each other menu using the evaluation sheet. Make changes to your menu based on the evaluation. Submit all work!!!
Grade levels:
Undergrad
gpaulson
6
ChooseMyPlate Assignment
Students will create their own profile on Super Tracker. Each student will then personalize their own profile. Students are to enter all food and beverages consumed based on their own 2 week diet. At the end of the 2 weeks, students will be responsible to print 3 reports: Meal summary; Nutrient Intakes; and Food Groups. Students are expected to summarize the findings by writing a one-page summary on how they might improve their own diet (and exercise plan).
Grade levels:
Undergrad
gpaulson
7
Salad Creations Assignment
Students will develop skills in creating their own special salad presentations. Each student will learn how to design and plate three different salads from the following categories: appetizer, second course, entree, and dessert. In addition, students will write a salad menu title and description. Also, design and draw a sketch of one salad from each category.
Grade levels:
Undergrad
gpaulson
8
FAD DIET POWER POINT PRESENTATION
Student is to create a power point presentation of an assigned fad diet plan. Student will be asked to conduct a 10-15 minute presentation. PPT presentation slides are to include accurate information and pictures. Student must present information & power point presentation to the class. Information must be in depth; student will give appropriate credit to where information was gathered - NO PLAGIARISM. Must be STUDENT ORIGINAL. References must be listed in APA format on the reference slide.
Grade levels:
Undergrad
gpaulson
9
History of a Soup
Research an approved assigned soup. A soup will be assigned by Chef Greg Paulson. Each student will submit one 1-2 page typed paper, double spaced, 12 point font Times Roman following MLA guidelines. DO NOT PLAGIARIZE! Include a Works Cited page with at least 2 sources used researching the paper. Paper will be graded on quality of research, effective use of information gained through research, credibility of sources (do not use wikipedia), and relevance of included information. Each paper must include the type of soup, whether a broth, clear, thick, bisque, or chowder; the region it was adopted; description of appearance; originator; and a recipe. Grade will be based on content, organization, clarity, grammer, spelling and punctuation.
Grade levels:
9-12
Undergrad
gpaulson
10
Healthy Cooking - Nutrition
Students will have knowledge of how to prepare a variety of dishes that are healthy and nutritious. 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
Grade levels:
Undergrad
(draft)
gpaulson
11
Water and Minerals Cooking - Nutrition
Students will have knowledge of how to prepare a variety of dishes that are high in minerals. 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
Grade levels:
Undergrad
(draft)
gpaulson
12
Carbohydrate Cooking - Nutrition
Students will have knowledge of how to prepare carbohydrates using fresh pasta, grains, legumes, and other forms of carbs. 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
Grade levels:
Undergrad
(draft)
gpaulson
13
Protein Cooking - Nutrition
Students will have knowledge of how to prepare a vaiety of proteins using fresh beef, poultry, seafood, pork, tofu, and other forms of proteins. 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
Grade levels:
Undergrad
(draft)
gpaulson
14
Lipids - Fat & Oils Cooking - Nutrition
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.
Grade levels:
Undergrad
(draft)
gpaulson
15
Vitamins Cooking - Nutrition
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
Grade levels:
Undergrad
(draft)
gpaulson
16
Fish and Shellfish Production
Students will have knowledge of how to prepare fresh seafood and shellfish. After demonstration and lecture each student 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
Grade levels:
Undergrad
(draft)
gpaulson
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n232
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.