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rubrics by jomcdade
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16
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Title
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1
Assessment of Unit Measurements
understanding culinary vocabulary, identifying cooking utensils, changing amounts of ingredients to change yields, & collaboration while practicing cooking measurements in a group.
Grade levels: N/A
jomcdade
2
Professionalism Classroom Rubric Form
Culinary Arts CATS
Grade levels:
9-12
jomcdade
3
Professionalism Rubric Form
Culinary Arts
Grade levels: N/A
jomcdade
4
PROSTART 2 RESTAURANT RUBRIC
Assessment of lab performance and skill level
Grade levels:
9-12
jomcdade
5
Jr. Sous Chef of the Week
weekly affirmation of specific skills created by the apprentice students. What to aspire to.
Grade levels:
9-12
jomcdade
6
Food Safety, Sanitation & Kitchens
Grade levels:
9-12
jomcdade
7
Weekly Participation and Attitude
This rubric will evaluate the participation of a student based on preparedness, behavior, and attitude.
Grade levels:
jomcdade
8
Class Participation Grade
(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.
Grade levels:
6-8
jomcdade
9
Cooking Lab Evaluation
Assessment of lab performance and skill level
Grade levels:
6-8
jomcdade
10
Technical Skills Grading Criteria
To be used in vocational classes to assess how well students are able to apply theory knowledge to accomplish an assigned task.
Grade levels:
9-12
jomcdade
11
Cooking Lab Evaluation
Assessment of lab performance and skill level
Grade levels:
6-8
jomcdade
12
Culinary Arts Sophomore Orientation
Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills, professionalism, and basic culinary preparation.
Grade levels:
9-12
(draft)
jomcdade
13
Culinary Arts 111
Orientation to culinary arts to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills and basic culinary preparation
Grade levels:
Undergrad
(draft)
jomcdade
14
CULINARY ARTS 100 Introduction to Culinary Arts
A short term introduction to the culinary field. Class includes beginning knife skills, equipment identification, weights and measures, and basic culinary cooking techniques.
Grade levels:
Undergrad
(draft)
jomcdade
15
ServSafe - Sanitation & Safety CA 112
Students will be able to create and maintain a safe and sanitary work environment according to local health standards.
Grade levels: N/A
(draft)
jomcdade
16
Culinary 2: ServSafe - Sanitation & Safety
Students will be able to create and maintain a safe and sanitary work environment according to local health standards.
Grade levels: N/A
(draft)
jomcdade
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