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rubrics by capsc3
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17
Rubrics
Title
Built By
1
Class Presentation
This rubric is designed to assess the presentation of the group activity. The rubric should consider the performance of the group as a whole, as well as individual contributions.
Grade levels:
9-12
Undergrad
capsc3
2
Cupcake Evaluation
A rubric to evaluate a decorated cupcakes.
Grade levels:
9-12
capsc3
3
Creative Baking 2nd quarter practical exam
Required tasks to earn all the points in a cooking lab.
Grade levels:
9-12
capsc3
4
Cake Competition
Grade levels:
9-12
capsc3
5
Cake Competition
Grade levels:
9-12
capsc3
6
Rich Yeast Bread Evaluation
A way to analyze /evaluate the quality of different charecteristics of the bread
Grade levels:
capsc3
7
Chocolate Mousse
Quality Evaluation for Chocolate Mousse
Grade levels:
Undergrad
capsc3
8
Research Project
This rubric was created as a guide for students and parents new to research projects. A 2nd research project will be evaluated more ctitically after this one has evaluated
Grade levels: N/A
capsc3
9
Creative Baking 2nd quarter practical exam
Required tasks to earn all the points in a cooking lab.
Grade levels:
9-12
capsc3
10
Food Lab Evaluation - Bread Baking
Teacher will evaluate the lab group's performance and food product
Grade levels: N/A
capsc3
11
Cupcake Evaluation
A rubric to evaluate a decorated cupcakes.
Grade levels:
9-12
capsc3
12
Cake Competition
Grade levels:
9-12
capsc3
13
Cake Decorating techniques
Grade levels:
9-12
capsc3
14
2 Layer Cake Assembly2
Part 1: Decorate a Swedish cake according to the photo The cake must be 2 layers. Enrobe with buttercream and apply chocolate squares & rectangles. Part 2: Pipe a Buttercream border. Using your American Buttercream, pipe a straight shell border 6" using your star tip between size 824-826 on parchment with your name.
Grade levels:
capsc3
15
CAKE DECORATING
SHOES!
Grade levels:
9-12
capsc3
16
Cake Decorating
Grade levels:
9-12
capsc3
17
PATISSERIE 1 FINAL EXAM
Grade levels:
Undergrad
Post Grad
(draft)
capsc3
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