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rubrics by KarenSimmons
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rubrics by KarenSimmons
See a list of rubrics by KarenSimmons. Copy rubrics to your zone. Bookmark rubrics for future use Build, share, exchange, and reuse rubrics. Find rubrics by category and type.
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1
5th Grade: Pillow Evaluation
This rubric is for a grade 5 pillow project in which 7 different sewing techniques were demonstrated: Layout, Pinning, Cutting, Machine Sewing of seams, stuffing, and Hand Sewing: Invisible stitch and Running Stitch.
Grade levels:
6-8
KarenSimmons
2
5th Grade: Pillow Evaluation
This rubric is for a grade 5 pillow project in which 7 different sewing techniques were demonstrated: Layout, Pinning, Cutting, Machine Sewing of seams, stuffing, and Hand Sewing: Invisible stitch and Running Stitch.
Grade levels:
6-8
KarenSimmons
3
Apron coursework - In Progress Assessment
students are to create an apron, using sewing techniques and embroidery work
Grade levels:
6-8
KarenSimmons
4
Food Lab Evaluation- Bread Baking
Students will complete a quick bread lab by the end of the class period. Teachers and student assessors will evaluate the lab group's performance and food product. This is part of the baking competition and this rubric will be used for the Banana Bread and the Gingerbread
Grade levels:
6-8
KarenSimmons
5
Food Lab Evaluation- Bread Baking
Students will complete a quick bread lab by the end of the class period. Teachers and student assessors will evaluate the lab group's performance and food product. This is part of the baking competition and this rubric will be used for the Banana Bread and the Gingerbread
Grade levels:
6-8
KarenSimmons
6
Sewing a Pillow
Grade levels:
6-8
KarenSimmons
7
Sewing Project - recycled Jeans (bag, purse, bag)
This rubric will measure the abilities of students to thread a sewing machine and bobbin, use the sewing machine properly and complete a sewing project - using recycled jeans to create either a draw string bag, bum bag or pocket purse.
Grade levels:
6-8
KarenSimmons
8
Sewing Project
This rubric will measure the abilities of students to thread a sewing machine and bobbin, use the sewing machine properly and complete a sewing project.
Grade levels:
6-8
KarenSimmons
9
Simple Tote Bag Rubric
Group Project - each group will sew at least 5 or more simple tote bags.
Grade levels:
6-8
KarenSimmons
10
Food Lab Evaluation- Bread Baking
Students will complete a bread lab with their cooking lab groups by the end of the class period. Teacher will evaluate the lab group's performance and food product.
Grade levels:
9-12
KarenSimmons
11
Food Lab Evaluation- Bread Baking
Students will complete a bread lab with their cooking lab groups by the end of the class period. Teacher will evaluate the lab group's performance and food product.
Grade levels:
9-12
KarenSimmons
12
Food Lab Evaluation- Bread Baking
Students will complete a bread lab with their cooking lab groups by the end of the class period. Teacher will evaluate the lab group's performance and food product.
Grade levels:
9-12
KarenSimmons
13
Foods Kitchen Lab Rubric
SHS Culinary Foods Kitchen Lab rubric utilized for weekly culinary arts cooking labs and/or final exams.
Grade levels:
9-12
KarenSimmons
14
Mr. Darawal's Class: Procedural Writing
Students wrote recipes on how to make sandwiches.
Grade levels:
KarenSimmons
15
Mon sandwich favori
Students will write a receipe for their favourite sandwich and present it to the class.
Grade levels:
K-5
6-8
KarenSimmons
16
Cake Decorating techniques
Grade levels:
9-12
KarenSimmons
17
Cupcake Evaluation
A rubric to evaluate a cupcake that high students in Discovering Foods make for a "CupCake Wars" Bake-Off.
Grade levels:
9-12
KarenSimmons
18
Cupcake Evaluation Not Your Average Box Cake Mix Chocolate
A rubric to evaluate a cupcake that middle students in a 8th Grade FCS class prepared.
Grade levels:
6-8
KarenSimmons
19
Cupcake Evaluation Not Your Average Box Cake Mix Yellow
A rubric to evaluate a cupcake that middle students in a 8th Grade FCS class prepared.
Grade levels:
6-8
KarenSimmons
20
2 Layer Cake Assembly2
Part 1: Decorate a Swedish cake according to the photo The cake must be 2 layers. Enrobe with buttercream and apply chocolate squares & rectangles. Part 2: Pipe a Buttercream border. Using your American Buttercream, pipe a straight shell border 6" using your star tip between size 824-826 on parchment with your name.
Grade levels:
KarenSimmons
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