rubric gallery

Used to grade homework assignments & short answer quiz questions

Use this rubric for grading student papers. Can be customized for any subject.

The objective of this assignment is to generate critical thinking about trends and issues related to the integration of technology. You are required to find one article (journal, magazine, internet, etc) that discusses/addresses current research (published since 2003), trends or issues regarding integration of technology in the classroom. Read the article, provide a quick overview of the article's main points/issues/trends, and post a link to the article on Moodle, so others can read it. You also need to read one other student’s article and post a reply about the article and the student’s comments/overview. You may address the following questions in your article write-up: 1. What implications does the information presented have for students? 2. How may the implications affect you as a school leader or teacher? 3. What does it mean for teaching? Positive or negative change to the field?

Use this rubric for grading student art reflection papers & corresponding artwork completion and process.

Use this rubric for grading student art reflection papers & corresponding artwork completion and process.

Students will create a Spanish themed restaraunt menu. Each will be written solely with correct Spanish grammar and must contain a consistent theme. Each menu must contain a cover page, as well as a breakfast, lunch, dinner, dessert, and drink section. A minimum of three pictures per page must also be contained. Lastly, each menu must contain prices converted into the Ecuadorian currency of Sucres.

evaluation recipe review, preparation, cooperation, skill practice, final product,safety and sanitation

General rubric utilized for weekly culinary arts cooking labs.

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.

This is a project for students to do related to international foods. It is an all encompassing project requiring students to research all the different aspects of a country's culture and how those aspects reflect best practices in food.

This is a project for students to do related to international foods. It is an all encompassing project requiring students to research all the different aspects of a country's culture and how those aspects reflect best practices in food.

Students will compare and contrast any two things to explore the elements of a compare and contrast essay.

Create a menu for a Private Club lounge or restaurant. Should include foods, beverages, and appropriate prices in Correct grammar is a must. The student will include; (4) four appetizers, (6) six entrees, and (4) four desserts. The menu must be creative and well done. You can use a poster, a power point presentation, a booklet, paper plates, etc. These are just some ideas. Discuss with your teacher about it. You will select the country that you want to work on. In order to do that, the teacher will pass around a list with the countries names. You have to make a research about food, costing, recipie and other important information. You should cite the sources and bibliography of those information.THE TEACHER IS AVAILABLE FOR HELP AND PROOFREADING DURING LUNCH TIME, STUDY HALL AND CLUB TIME.

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

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