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rubrics by ChefMonts
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38
Rubrics
Title
Built By
1
Chicken Fabrication Rubric
Rubric used to assess students chicken fabrication .
Grade levels:
ChefMonts
2
RTC-ProStart Kitchen Lab Rubric
General rubric utilized for weekly culinary arts cooking labs.
Grade levels:
9-12
ChefMonts
3
Culinary Argumentative Essay
I can write an argument to support a claim with clear reasons and relevant evidence. This means I will introduce a claim and organize the reasons and evidence clearly, support claims with clear reasons and relevant evidence, using credible sources, use words, phrases, and clauses to clarify the relationship among claim and reasons and provide a concluding statement that follows the argument presented
Grade levels:
9-12
ChefMonts
4
2022 Cookbook Project
Culinary Arts 2 students will design their personal cookbook of all recipes from their choosing.
Grade levels:
9-12
ChefMonts
5
Battle Bag Tasting Rubric
This rubric is an assessment of final product and presentation of various cuisines.
Grade levels:
ChefMonts
6
Kitchen Safety Poster
Directions: Choose a workplace safety issue and make an instructional poster which could be used in the workplace to remind employees of safe procedures to be used. Posters should be informative, instructional and visually appealing. Posters will be displayed in our class stream. in the classroom.
Grade levels:
9-12
ChefMonts
7
Vision Board
Competency Project: Create a "vision board" that represents the 10 year career plan you have. The vision board will be created using the resources provided by your teacher. This vision board should include all the items detailed by your teacher's instructions. You will present the vision board to the class. Grades will be given according to the attached rubric.
Grade levels:
9-12
ChefMonts
8
ProStart Culinary Arts Kitchen Lab Rubric
General rubric utilized for Final culinary arts cooking lab.
Grade levels:
9-12
ChefMonts
9
Assesment in Kitchen Clean-up Duties
Assigned Tasked must be checked off by Chef upon completion.
Grade levels:
9-12
ChefMonts
10
Make Cookies
Sugar Cookies Product
Grade levels:
9-12
ChefMonts
11
Class Participation Grade
16 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!
Grade levels:
9-12
ChefMonts
12
Baking(Production) Evaluation - Cake
Teacher will evaluate the group's performance and baking product
Grade levels:
9-12
ChefMonts
13
ProStart Culinary Arts Kitchen Lab Rubric
PHS Culinary Arts 8275-8276-8279 Kitchen Lab rubric utilized for weekly culinary arts cooking labs.
Grade levels:
9-12
ChefMonts
14
African American Chef/Food/Restaurant SlideShow
This rubric is meant to help guide you in the creation of your Google Slideshow - 'Same, but Different'. Each category in the far left column represents a part of the project that you will need to consider in regards to your effort and the quality of what you produce. Read the rubric carefully before, during and after the creation of the slideshow, to ensure that all the required parts of your presentation have been included and all other criteria have been met.
Grade levels:
6-8
9-12
ChefMonts
15
Biscuit Prep & Baking Evaluation
Teacher will evaluate the group's performance and baking product
Grade levels:
9-12
ChefMonts
16
Flour/Masa Tortilla
In this lab, you must demonstrate knowledge in time management, safety, and sanitation show your skill in measuring, preparing, mixing, and organizing. prepare a recipe that demonstrates knowledge and skills in the planning and preparing a presentation beef or chicken taco.
Grade levels:
9-12
ChefMonts
17
Presentation / Poster Rubric
Grade levels:
9-12
ChefMonts
18
My Final Project Google Slide Show
Students will create a comprehensive Slide Show detailing all of the steps of the restaurant creations.
Grade levels:
9-12
Undergrad
ChefMonts
19
My Final Project - 3D Modeling
Build a 3D Model: Build a 3D model of a satellite that will orbit Earth.
Grade levels:
6-8
Undergrad
ChefMonts
20
My Final Project Restaurant Menu
Create a menu.: You must give your restaurant a name and create the menu. The menu should include : Appetizers, Soups & Salads , Entrees, Desserts and two specials. The menu should be visually pleasing with with easily identifiable headings, prices, and pictures. Menu must be in print and in electronic form on Google Docs or Google Slides. Students must "SHARE" with the chef at semonts@petersburg.k12.va.us upon 1 due date April 19, 2017 Final Project Due May 30, 2017
Grade levels:
9-12
ChefMonts
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