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Culinary Arts Kitchen Lab Rubric

Kitchen Lab rubric utilized for weekly culinary arts cooking labs.

Grade levels: 9-12

robertst

Baking - Lab Practical Part 1

Basic Baking & Pastry Lab Practical Grading Rubric

Grade levels: 9-12 Undergrad

robertst

CA1 Knife Cuts Practical

Practical exam (Mid Term)

Grade levels: 9-12

robertst

Protein Cooking Lab

The student will demonstrate their ability to cook a protein correctly. They will receive the protein and the cooking technique in a mystery basket style.

Grade levels: 9-12

robertst

Salad Project

You are applying for a promotion at a restaurant. Create 4 new salads. One each appetizer, entree, accompaniment, and dessert. Be creative in the use of different types of ingredients and flavors. • Each salad will be accompanied by a recipe with a yield of 8 servings. • Original recipes showing all of your math and conversions. • A drawing or a picture of the plate presentation. • A written description of your salad (menu writing) • Prepare and present one of your salads for tasting.

Grade levels: 9-12

robertst

Composed Dinner Salad

The student will demonstrate their ability to create a composed dinner salad that will include an emulsified dressing, chicken and vegetable garnishes.

Grade levels: 9-12

robertst

Breakfast Cookery

Egg Preparation - Over-Easy egg, Poached Egg, and Omelet

Grade levels: 9-12

robertst

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