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rubrics by rskolnick2

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Skills Based

Skills based ELA, Math, Science, Social Studies, Fine Arts, Communication, Social Skills, Behavior, PE, Communication

Grade levels: K-5 6-8 9-12

rskolnick2

Social Skills - Basic Communication

Rubric for Social Skills-Communication

Grade levels: K-5 6-8 9-12

rskolnick2

Social Skills - Basic Communication

Rubric for Social Skills-Communication

Grade levels: K-5 6-8 9-12

rskolnick2

Culinary Orientation 111

Through participation in lecture and lab, the student is introduced to commercial food production, culinary theories, knife skills, ingredient identification, small and large equipment use, weights and measures, recipe development and cooking fundamentals.

Grade levels: Undergrad

rskolnick2

Knife Skills Lab Rubric

General rubric utilized for weekly culinary arts cooking labs skills testing

Grade levels: Post Grad

rskolnick2

CA111 Knife Skills Test

Grade levels: Undergrad

rskolnick2

ProStart Culinary Arts Kitchen Lab Rubric

General rubric utilized for weekly culinary arts cooking labs.

Grade levels:

rskolnick2

ProStart Culinary Arts Kitchen Lab Rubric

General rubric utilized for weekly culinary arts cooking labs.

Grade levels:

rskolnick2

Culinary Arts Kitchen Lab Assessment

Required tasks in a cooking lab. Individual student evaluation.

Grade levels: 9-12 Undergrad

rskolnick2

Life Skills Lab Assessment

Life Skills cooking rubric

Grade levels: N/A

rskolnick2

Technical Skills Assessment in Culinary Arts

FCS Skills Attainment Rubric

Grade levels: N/A

rskolnick2

Food Prep Rubric

Life Skills cooking rubric

Grade levels: 9-12

rskolnick2

RC 262 Class Participation/Attendance

Assessment of class attendance and participation

Grade levels: N/A

rskolnick2

CULINARY ARTS 132 ENTREMETIER/SAUCIER

IDENTIFY CLASSIC STOCK, SAUCE AND VEGETABLE PRODUCTION. PREPARE QUANTITY AND QUALITY PRODUCTION OF CLASSIC AND CONTEMPORARY STOCKS, SAUCES, VEGETABLE AND STARCH COOKERY. ASSESS THE QUALITY OF SAID ITEMS PER INDUSTRY STANDARDS.

Grade levels: Undergrad

rskolnick2

Manipultive FInal Exam CA 100

Manipulative presentation: Brown Sauce Espagnole, Knife Skills, and Veloute

Grade levels: N/A

rskolnick2

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

rskolnick2

Culn 1120

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

Grade levels: Undergrad

rskolnick2

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

rskolnick2

Daily Living skills Rubric

Grade levels: 6-8 9-12 Undergrad

rskolnick2

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