rubric gallery

Learn about types of menus, menu design and organization, pricing of menu items, and create a menu for a new foodservice operation.

Learn about types of menus, menu design and organization, pricing of menu items, and create a menu for a new foodservice operation.

Measures the work on an individual on a team. Can be used for self assessment.

Health Occupations students and Restaurant Management students will prepare and serve a healthy meal based on diet and meal selection.

Foodservice

Required tasks in a cooking lab. Group Evaluation

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.

Students will create and prepare a updated version of traditional hot sandwiches such as a "rueben", monte cristo, and a "hot brown". Kitchen Lab teams will be given a pre-set tray of ingredients and will have to prepare, assemble, ad present a their sandwiches in a limted time frame

Assessment of lab performance and skill level

Assessment of lab performance and skill level

Assessment of lab performance and skill level

General rubric utilized for weekly culinary arts cooking labs.

Abbreviations, Measuring, Equipment, Reading a Recipe and Kitchen Safety

General rubric utilized for weekly culinary arts cooking labs and test kitchens

Grading scale for kitchen lab work.

This rubric is for Teresa's kitchen for students who are learning about measuring ingredients.