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rubrics by rskolnick2
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rubrics by rskolnick2
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19
Rubrics
Title
Built By
1
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
2
Social Skills - Basic Communication
Rubric for Social Skills-Communication
Grade levels:
K-5
6-8
9-12
rskolnick2
3
Social Skills - Basic Communication
Rubric for Social Skills-Communication
Grade levels:
K-5
6-8
9-12
rskolnick2
4
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
5
Knife Skills Lab Rubric
General rubric utilized for weekly culinary arts cooking labs skills testing
Grade levels:
Post Grad
rskolnick2
6
CA111 Knife Skills Test
CA111 Knife Skills Test
Grade levels:
Undergrad
rskolnick2
7
ProStart Culinary Arts Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs.
Grade levels:
rskolnick2
8
ProStart Culinary Arts Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs.
Grade levels:
rskolnick2
9
Culinary Arts Kitchen Lab Assessment
Required tasks in a cooking lab. Individual student evaluation.
Grade levels:
9-12
Undergrad
rskolnick2
10
Life Skills Lab Assessment
Life Skills cooking rubric
Grade levels: N/A
rskolnick2
11
Technical Skills Assessment in Culinary Arts
FCS Skills Attainment Rubric
Grade levels: N/A
rskolnick2
12
Food Prep Rubric
Life Skills cooking rubric
Grade levels:
9-12
rskolnick2
13
RC 262 Class Participation/Attendance
Assessment of class attendance and participation
Grade levels: N/A
rskolnick2
14
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
(draft)
rskolnick2
15
Manipultive FInal Exam CA 100
Manipulative presentation: Brown Sauce Espagnole, Knife Skills, and Veloute
Grade levels: N/A
(draft)
rskolnick2
16
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)
rskolnick2
17
Culn 1120
Orientation to culinary skills to include sanitation, equipment identification, recipe conversions, weight & measures, knife skills and basic culinary techniques.
Grade levels:
Undergrad
(draft)
rskolnick2
18
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)
rskolnick2
19
Daily Living skills Rubric
Grade levels:
6-8
9-12
Undergrad
(draft)
rskolnick2
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