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rubrics by octcculinary
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75
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1
VCAL Personal Development: LEARNING OUTCOME THREE
Presentation of assessment: communicate information about health issues and /or community services
Grade levels:
9-12
octcculinary
2
Earth Day
Design a service learning project that can be used to celebrate Earth Day. The project proposal should include the 5 W's and H of the project: Who is benefitted from the project? Why? How will the project happen? When will the project be done? What is needed for the project? Where are you providing the service? The project should consider how to have the largest, sustainable or perpetual impact, on the environment. Projects must be completed for credit. See rubric for detailed grading criteria.
Grade levels:
6-8
9-12
Undergrad
octcculinary
3
Service Learning
Service learning is a method that combines academic instruction, meaningful service, and critical reflective thinking to enhance student learning and civic responsibility. Use this rubric to evaluate your progress during your service learning project and once you've completed it.
Grade levels: N/A
octcculinary
4
beverage menus
Student resturant menu.
Grade levels:
octcculinary
5
Restaurant Menu
Student resturant menu.
Grade levels: N/A
octcculinary
6
Setting a Table
An evaluation of properly setting a table.
Grade levels: N/A
octcculinary
7
Professional Chef
Plan a meal for four people that includes at least one protien that has been made from scratch, one starch, one vegetable and a dessert or bread. All recipes will be included with your final project. You will turn in a market order/grocery list. Your meal should meet the following criteria: nutritious, include a variety of colors, textures, flavors and will appeal to your family. You must plan, order the ingredients, prepare, serve and clean up your meal. You will also provide an evaluation of your efforts which includes the required information.
Grade levels:
9-12
octcculinary
8
Pastry Arts- Intro to Pastry Practical Exam
Grade levels:
octcculinary
9
Pastry Arts- Intro to Pastry Practical Exam 2
Mini Eclairs with Chantilly Cream, 1 qt of chocolate sauce.
Grade levels:
octcculinary
10
Pastry Arts- Intro to Pastry Practical Exam 3
Creme Anglaise, 1 qt Chocolate Sauce, Churrned Ice Cream
Grade levels:
octcculinary
11
Creating and Preparing a Forcemeat
Grade levels:
6-8
9-12
Undergrad
octcculinary
12
Introduction to Baking
Grade levels:
Undergrad
octcculinary
13
Changing a Recipe
Students will convert a recipe by cutting it in half, doubling it, or tripling it by multiplying fractions and/or whole numbers. Recipe is for chocolate frosting. 1/3 cup butter, 2 ounces melted unsweetened chocolate, 2 cups powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons milk.
Grade levels: N/A
octcculinary
14
Food Tasting
This rubric is an assessment of final product and presentation of various cuisines.
Grade levels:
octcculinary
15
CA 141, Advanced Restaurant Practices I Manipulative Final
Students recognize & identify all procedures for poultry fabrication and cookery Students will demonstrate proper methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.
Grade levels:
Undergrad
octcculinary
16
CA 141, Advanced Restaurant Practices I Manipulative Final
Students recognize & identify all procedures for poultry fabrication and cookery Students will demonstrate proper methods based on quality and advanced methods. Students will create formal "a la minute" cooking techniques.
Grade levels:
Undergrad
octcculinary
17
Chocolate Chip Cookies
Rate the taste, appearance, texture, and chocolate chip to cookie dough ratio.
Grade levels:
Undergrad
octcculinary
18
Nutrition 170
Grade levels:
Undergrad
octcculinary
19
CA 111 Knife Cuts Practical
Practical exam
Grade levels:
Undergrad
octcculinary
20
CA 111 Practical
Grade levels:
Undergrad
octcculinary
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