rubric gallery

understanding culinary vocabulary, identifying cooking utensils, changing amounts of ingredients to change yields, & collaboration while practicing cooking measurements in a group.

Culinary Arts CATS

Culinary Arts

Assessment of lab performance and skill level

weekly affirmation of specific skills created by the apprentice students. What to aspire to.

This rubric will evaluate the participation of a student based on preparedness, behavior, and attitude.

(20 POINTS - 4 points each section) Below is a chart that shows you exactly how your class participation grade will be determined. All students are expected to participate in class! I do understand that some students are shy and participate in ways other than class discussion. Forms of participation other than participating in class discussion (although this is a primary form of participation) include coming to me for extra help, giving other students feedback in class, adhering to the no-voice and no-phone rule, consistent attendance, and being able to answer in-class ASL dialogue from both the teacher and other students. NOTE: If you get to the point of having a fair/poor participation grade in one or more areas, it will probably be recommended that you withdraw from the class, as you probably will not be able to keep up with the material. If a student is absent, s/he losts points on the punctuality grade rubric also.

Assessment of lab performance and skill level

To be used in vocational classes to assess how well students are able to apply theory knowledge to accomplish an assigned task.

Assessment of lab performance and skill level

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

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

A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques.

Students will be able to create and maintain a safe and sanitary work environment according to local health standards.

Students will be able to create and maintain a safe and sanitary work environment according to local health standards.