202 results
7th grade cooking rubrics for International Baccalaureate
IB Report Card Comments | Learner Profile & Attitudes and Approaches to Learning
SAVE TIME and write your best International Baccalaureate IB Learner Profile report cards for PYP and MYP students! Choose from a variety of high-quality options in this extensive comment bank. This product is fully editable and can be copied and pasted directly into your report program with some minor changes. Whether you're a new teacher, new to International Baccalaureate, or just looking for new ideas, this will help. We also have report card packages available for English Language Arts (EL
Grades:
1st - 8th
Types:
Foods and Table Etiquette Around the World!
Great project for students to learn about different cultures and traditions associated with table etiquette, recipes and eating around the world!
Also great end-of-the=year project!
Minilesson on culture and different traditions and table manners around the world.
Students will choose a country based on their ethnicity or curiosity.
Students will research that country and create a presentation to show traditional table manners, foods, and a recipe of choice.
Teacher will compile all recipes into
Subjects:
Grades:
6th - 8th
Cooking Skills Rubric Life Skills Special Education
Cooking is one of the most frequently used functional life skills and this rubric will help show your students how independent they are in preparing food. Use this rubric for every cooking recipe level (text, visuals, or both) and for every menu- breakfast, lunch/dinner, or snacks! Assess students equally whether they are preparing a sack lunch or using the oven and stove top. *This rubric printable is structured for collecting data on a clip-board (because we all know that matters when it co
Subjects:
Grades:
3rd - 12th, Adult Education
Types:
Also included in: Life Skills Rubric and Checklist Bundle. Special Education
Lab Grading Rubric for Foods, Culinary Arts, Nutritions and Lab Based Food FCS
100 point scale grading rubric for Lab based foods classes in Family and Consumer Science. Ideal for group grading.
Grades:
7th - 12th
Types:
IB MYP Language Acquisition Assessment Criteria Rubric Phases 1 - 6 Bundle
This bundle includes the International Baccalaureate (IB) MYP Language Acquisition Rubrics for Phases 1 - 6 (USA Grades 6, 7, 8, 9, 10).Each poster includes all achievement levels with score qualifier descriptors for each Year/Grade level's Criterion A, B, C and D on one page. Putting up a poster like this in the classroom helps teachers, students, and families refer to descriptors easily and familiarize themselves with expectations for the MYP Language Acquisition classroom.It is recommended to
Grades:
6th - 10th
Types:
Cooking Class Rubric - Food Science
Family and Consumer Science Rubric***Updated to Easel in 2021This is a three-page bundle of a Food Sciences Behaviour Expectations Description, a Food Sciences Lab Rubric, and a Food Sciences Recipe Assessment page . Set the standards in your class by making it very clear what you anticipate and expect from your students with this simple and clear bundle of expectations. Keep control of your school kitchens!Canadian and American spellings are provided - three pages each, in PDF and Easel formats
Subjects:
Grades:
6th - 12th
Types:
Home Economics/Foods and Nutrition Menu/Meal Planning Project
This is a seven page project which allows students to organize, plan and budget an entire 3 course meal plus a beverage. This is a great hands on project for Grade 7-12. Included is a typed up letter to parents, initial meal planning sheet (covers allergies and food intolerances), self-assessment, guest comment card and assessment, and the 6 step project nicely laid out to ensure full organization. It ensures students covers all the tools they will need, terms to research such as "sauté" and
Subjects:
Grades:
7th - 12th, Higher Education
Types:
Creating A Meal Plan Assignment
This is an excellent resource to sum up a unit about healthy eating habits and choices. Using this assignment, students will create a 3 day meal plan that shows their understanding of healthy and balanced eating, and an understanding of the Canadian Food Guide. The Canadian Food Guide is NOT included, but can be easily accessed online. The handout includes instructions, planning tips, a graphic organizer for planning, and a rubric for assessment.
IB MYP Visual Arts Unit: Aesthetics featuring Banksy and Romanesque Architecture
Engage Visual Arts students with this unit on graffiti and architecture!This listing includes a complete IB unit for the Middle Years Programme in Visual Arts, specifically years 2-3. Includes the unit plan, student examples, visual references, handouts, rubric, and criterion checklist. This particular unit is Aesthetics through Personal Representation, featuring a mashup of graffiti art (Banksy) and rose window architecture (Romanesque). A LOT of time and work went into this unit, and a lot of
Grades:
6th - 10th
Types:
Ingredient Superheroes Unit: Ingredient Function Lessons & Labs (NASAFACS 9.7)
Teach your students about the function of ingredients using the Ingredient Superheroes unit! Assignment ObjectivesIdentify and describe the functions of commonly used ingredients in baked goodsPredict characteristics of a 3 ingredient cookie recipe, prepare, and evaluateSelect a sugar cookie recipe that includes all needed ingredient for product goalsPrepare sugar cookies cooperatively in lab groupsIngredients play a vital role in the production of baked goods. Each ingredient has a unique super
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in: 18 Week Bundle: Baking Fundamentals Course
Macronutrient Bundle: 3 Units (Carbs, Fats, Protein) 35 Days
Teach your students all about the macronutrients using 3 units. Each unit includes cooking labs, PowerPoints, graphic organizer, and worksheets. Answer keys included. Bonus File: Micronutrient and Macronutrient Venn Diagram comparison with Answer Key. Use as a review of the macros or an introduction.
Grades:
7th - 12th
Types:
Carbohydrates Unit: 15 days (Includes Cooking Labs, PowerPoint, Rubric, Test)
Teach your students about the three types of carbohydrates: simple, complex, and fiber over 15 days. A variety of worksheets, graphic organizers, and PowerPoints are used to teach concepts relating to carbohydrates. Also, students perform two different cooking labs (complex beets and sweet potatoes, simple: caramels) and then 1 experiment testing the difference between soluble and insoluble fiber. Review and exam for unit included with answer keys.
Grades:
7th - 12th
Types:
MYP Science Criterion A Assessment - Matter Test including Answers & Mark Scheme
Save yourself time with this ready-made IB MYP Science Test for the Chemistry topic Matter and Atoms. This summative assessment task includes a printable PDF with answer key, mark scheme, and student reflection, as well as an editable Google Doc so that you can modify the questions if you wish. This one-hour Criterion A Assessment includes questions on all three MYP strands: Scientific Knowledge, Problem Solving, and Scientific Judgements.MYP Science Content Covered: States of matterChanges of s
Grades:
7th - 9th
Types:
IB MYP Lang+Lit Posters Assessment Criteria Rubric Years 1 - 5 Bundle
This bundle includes the International Baccalaureate (IB) MYP Language and Literature Rubrics for Years 1-5 (USA Grades 6, 7, 8, 9, 10).Each poster includes all achievement levels with score qualifier descriptors for each Year/Grade level's Criterion A, B, C and D on one page. Putting up a poster like this in the classroom helps teachers, students, and families refer to descriptors easily and familiarize themselves with expectations for the MYP Language and Literature classroom.It is recommended
Grades:
6th - 10th
Types:
Hot Chocolate Challenge/January 31st is National Hot Chocolate Day
Hot Chocolate Challenge/January 31st is National Hot Chocolate DayThere are enough activities to last 2-4 days.Includes:History of Hot Chocolate Handout for teacher or students to readBasic Hot Chocolate LabHot Chocolate Challenge Teacher InstructionsBlank Hot Chocolate Challenge Recipe TemplatePowerPoint featuring FoodNetwork photos to help get creative juices flowingGrading RubricJudge Scoring CardsBONUS: Instant Hot Cocoa Mix to make and take! (Great for afterschool activity, too)Caution: Be
Subjects:
Grades:
6th - 12th
Types:
IB MYP Arts Posters Assessment Criteria Rubric Years 1-5 Bundle
This bundle includes the International Baccalaureate (IB) MYP Arts Rubrics for Years 1 - 5 (USA Grades 6, 7, 8, 9, 10).Each poster includes all achievement levels with score qualifier descriptors for each Year/Grade level's Criterion A, B, C and D on one page. Putting up a poster like this in the classroom helps teachers, students, and families refer to descriptors easily and familiarize themselves with expectations for the MYP Arts classroom.It is recommended to print this color PDF as a large
Grades:
6th - 10th
Types:
Cupcake Wars Judging Rubric
I do a cupcake wars challenge for the skills portion of the final assessment in my class. This is the judges rubric for the cupcake wars challenge.
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Food Waste Solutions Project
This lesson will fit perfectly towards the end of your food sustainability unit! 40% of the food that is grown in the U.S gets wasted. What can we do to help eliminate food waste? In groups of 2-3, your students will select a food waste solution and educate the class on how to implement it.This project is an excellent opportunity to help students strengthen their advocacy skills as they problem solve solutions to cut back on food waste. What's Included?1. Explanation Slideshow (13 slides)Before
BUNDLE- FCS Cooking & Baking Class Starter Kit
Get a head start on an organized and efficient Family and Consumer Sciences cooking class using the FCS Cooking Class Starter Kit! The kit includes the following:1. Lab Manual2. Lab Manual Quiz and Answer Key3. Lab Preparation Sheets4. Kitchen Sanitation Checklist5. Food and Health Questionnaire6. Cooking Lab Template7. Syllabus for Introduction to Food and Preparation8. Syllabus for Introduction to Baking Fundamentals9. Late Assignment Submission Form10. Kitchen Labels11. Kitchen Inventory Chec
Subjects:
Grades:
7th - 12th, Adult Education
Types:
Cookbook Project
This is a cookbook project where students collect family recipes to add to their very own cookbook. There are specific guidelines and criteria that yield high quality student work. Students also have the option of finding recipes from other sources if family recipes are not available.
Grades:
6th - 12th, Higher Education, Adult Education
Types:
IB MYP Physical and Health Education Posters Years 1 - 5 Bundle
This bundle includes the International Baccalaureate (IB) MYP Physical and Health Education Rubrics for Years 1 - 5 (USA Grades 6, 7, 8, 9, 10).Each poster includes all achievement levels with score qualifier descriptors for each Year/Grade level's Criterion A, B, C and D on one page. Putting up a poster like this in the classroom helps teachers, students, and families refer to descriptors easily and familiarize themselves with expectations for the MYP Physical and Health Education classroom.It
Grades:
6th - 10th
Types:
Cheese Challenges
Cheese ChallengesJune 4th is National Cheese Day3-5 days of activitiesIncludes:History of cheese (2 pages to read aloud or have students read on their own)Cheese tasting score card (pre-filled and blank); Will need 5 kinds of cheese for taste testingCheese tasting graphic exercise worksheetCheese research worksheet with grading rubric (will need access to internet or texts with extensive cheese information and history)Type of Cheese Colored Handout (This is easily assessable from internet. It's
Subjects:
Grades:
6th - 12th
Types:
Solar Ovens: Science, Engineering Design, Collaboration, & S'mores!
This package includes a week's worth of lesson plans, assessments, and activities centered on an overarching project of Solar Ovens. Students will engage in the engineering design process, data collection and analysis, communication through group work and formal presentations, and deepen their understanding of energy transfers and conversions and chemical and physical changes. Your students will LOVE the opportunity to make s'mores and call it science - who wouldn't?**Rubric, Lesson Plans, Modif
Subjects:
Grades:
6th - 8th
NGSS:
MS-PS3-3
, MS-ESS3-3
Cuisinons! Culinary Recipe Project
La Recette FSL Project - Summative Assessment Project Elevate your French language classroom with the "La Recette FSL Project." This comprehensive summative assessment project invites students to explore the rich culinary world of Francophone communities while honing their language skills. Whether working independently or with a partner, this project encourages creativity, cultural understanding, and effective communication. Use this as a summative assessment of learning following the 'Cuisinons
Subjects:
Grades:
5th - 12th, Adult Education
Types:
Also included in: Cuisinons! Bundle - FSL/Core Fench Culinary Unit
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