32 results
Adult education cooking rubrics
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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:Â Life Skills Rubric and Checklist Bundle. Special Education
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:Â 18 Week Bundle: Baking Fundamentals Course
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:
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:
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:Â Cuisinons! Bundle - FSL/Core Fench Culinary Unit
BUNDLE- Functions Eggs Serve in Recipes Unit (NASAFACS 8.5.11) (15 day unit)
Eggs serve a vital and varied role in recipes. First, teach students about the functions of eggs using a chart and powerpoint. Then, students demonstrate each function in a different lab. Labs are done cooperatively in groups. Rubrics provided.Bonus file- Assess students knowledge using the attached Eggs ExamNASFACS: 8.5.11Feedback: Thank you so much for visiting my store! I hope this product meets your needs. Leave a review and let me know what you think. If you have any questions, please let m
Grades:
9th - 12th, Adult Education
Types:
Digital Portfolio Project
The outlines are written for a Baking & Pastry class, but can be so easily edited in just minutes to reflect the content of ANY class! All you have to do is change the vocab words and topics for each unit, adjust the grading criteria slightly to reflect your standards, and you have a meaningful project for the entire semester!Tired of meaningless worksheets? Teach a lab-based class but you're not sure what to have your students do during "down time"? Have your students create a digital portf
Grades:
9th - 12th, Higher Education, Adult Education
Types:
6 Essential Nutrients: 9 Day Unit & 3 Day Lab (FCS)
After teaching students about the 6 essential nutrients with a nine day unit, students select ingredients for a omelet lab competition. Students select ingredients and identify how much of each nutrient is provided using the recipe. After selecting your recipe and planning for the lab, your group will create an advertisement for the omelet that explains the health benefits of consuming the prepared omelet. Lastly, your group will prepare the omelet and share your omelet and the advertisement wit
Grades:
7th - 12th, Higher Education, Adult Education
Types:
FCS Cooking Lab Manual & Quiz (NASAFACS 8.2 Standards)
The Family & Consumer Sciences Lab Manual is a resource for teachers preparing students to work in cooking or baking labs. The manual includes the following information for students:Lab Appearance ExpectationsLab Behavioral ExpectationsLab Eligibility Lab Grading ProceduresKitchen Cleaning ChecklistKitchen Safety ProceduresKitchen Sanitation ProceduresKitchen Lab DutiesMarket Order FormsLab RotationsLab AgendaFood Lab Student EvaluationFood and Nutrition Health QuestionnaireAfter going over
Subjects:
Grades:
7th - 12th, Adult Education
Types:
Also included in:Â BUNDLE- FCS Cooking & Baking Class Starter Kit
Cooking Lab Rubric (EDITABLE) (NASAFACS 8.2.7, 8.3.3 Standards)
Below you will find the attached rubric to meet your cooking lab needs. The rubric assesses cooking labs to total 30 points. Students receive 25 points for the group and the final food product as a whole. Students receive 5 points for their individual contributions to the lab. The rubric assesses the final product sensory characteristics, sanitation, and cooperation. Individual grades are based on personal behavior and work throughout the lab. An example rubric is given. The rubric is editable t
Subjects:
Grades:
5th - 12th, Adult Education
Types:
Also included in:Â BUNDLE- FCS Cooking & Baking Class Starter Kit
Making a Ham (or other meat), Cheese, and Mayonnaise Sandwich Task Analysis
This task analysis (TA) has 81 steps. This TA ensures the thorough teaching of this life skill. Can be used in any ABA program, home program, adult program, Consumer Family & Life Skills setting, classroom setting, therapeutic setting, ect.
Subjects:
Grades:
PreK - 12th, Higher Education, Adult Education
Also included in:Â Task Analysis Bundle (Life Skills)
Vegetable Pamphlet Project
Directions, Rubric, Vegetable List, and Sample INCLUDED!!!
This is a great project to introduce kids to new vegetables. Kids make a brochure about a single vegetable having to describe it, research how it grows, how to to store it, how to cook with it, a fun fact about it, and it's nutritional value. An easy way to share the knowledge would be to do a gallery classroom walk reading each other's work or have each kid share out loud what they learned about the vegetable. You could always add extr
Women's History Month Seasonal Influential Female Chefs POSTER PROJECT w/ Rubric
RELATED PRODUCTSWomen's History Month! Female Chefs Word Search Busy Work w/ Answer Key What better way to celebrate Women's History Month than to honor influential female chefs? This poster project guides students to dive into information that will inspire them.Included:Project outline page with criteria list, chefs to choose from and a to-do list to get starteddetailed grading rubric tableresearch questions worksheet______________________TERMS OF USEYou may...Share with your students via email
Grades:
9th - 12th, Higher Education, Adult Education
Design Process - Rubric - Editable on Microsoft Word
Design Process Rubric - Food Technology - A Rubric to Assess each student on Investigating, Generating & the Planning & Managing process.Producing is assessed by judges you will select. Note: This is ONLY the Rubric - for the Full project, please see my profile for the Design Process Assessment that this Rubric goes with. _____________________________________________________________FYI: I created this project and have refined and refined it over the years and now after trailing it this
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Cooking with Eggs Lab
Teach your students about how to prepare eggs: scrambled, poached, microwaved, and fried.Feedback: Thank you so much for visiting my store! I hope this product meets your needs. Leave a review and let me know what you think. If you have any questions, please let me know. I would love to hear from you! For more products and updates, click the star at the top of my store page.--Miss H.
Grades:
9th - 12th, Adult Education
Types:
Also included in:Â BUNDLE- Functions Eggs Serve in Recipes Unit (NASAFACS 8.5.11) (15 day unit)
Cookie Exchange Culinary FCS Grading Rubric
Use this fun rubric to judge your student's cookie exchange.
Grades:
7th - 12th, Higher Education, Adult Education
Types:
Eggs as a Thickening Agent: Vanilla Cream Custard Lab (NASAFACS 8.5.11)
Eggs as a Thickening Agent: Vanilla Cream custard lab teaches students about the functions of eggs. Students answer question about eggs, prepare for lab, and are evaluated.Attached in file:Lab Preparation SheetLabRubric
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Also included in:Â BUNDLE- Functions Eggs Serve in Recipes Unit (NASAFACS 8.5.11) (15 day unit)
4 Day Unit: Enzymatic Browning & Osmosis Applesauce Lab (NASAFACS 9.7)
Teach students about the osmosis and enzymatic browning while preparing applesauce in cooking groups.This unit last four days. On day one, the students read about enzymatic browning (EB) & osmosis. They set up labs that test which ingredients result in EB and osmosis. Day 2: students evaluate results and prepare for the applesauce lab. Day 3 and 4: Students prepare the applesauce and evaluate.Zip File Contains the Following: ⧫Cooking with Fruits & Vegetables: Possible Culinary Concerns⧫A
Grades:
7th - 12th, Higher Education, Adult Education, Staff
Types:
Also included in:Â BUNDLE- Food Preservation 10 Day Unit (NASAFACS 9.7)
Distance Learning: Cooking Labs Packet & 15 Week Schedule EDITABLE
This packet contains guidelines and materials for online cooking classes. Due to social distancing requirements, classes are not able to cook in the kitchen labs per usual. As a result, students are expected to participate in cooking labs at home. The labs are flexible and students have the option to select their own recipes or prepare the suggested recipe. Students are encouraged to select recipes that use the ingredients they have at home and use equipment they already have at home. Each week,
Grades:
7th - 12th, Higher Education, Adult Education
Eggs as a Binding Agent: Meatloaf Lab (Lab Prep Sheet, Lab, & Rubric Included)
Teach students about how eggs work as a binding agent in recipe. Student prepare meatloaf using the lab preparation sheet and lab sheet. Then, are evaluated using the attached rubric.Feedback: Thank you so much for visiting my store! I hope this product meets your needs. Leave a review and let me know what you think. If you have any questions, please let me know. I would love to hear from you! For more products and updates, click the star at the top of my store page.--Miss H.
Grades:
9th - 12th, Adult Education
Types:
Also included in:Â BUNDLE- Functions Eggs Serve in Recipes Unit (NASAFACS 8.5.11) (15 day unit)
Whole Egg & Egg White Omelet Lesson & Labs (NASAFACS 8.5.11)
Looking for a three day lesson distinguishing the difference between egg whites, egg yolks, and omelet preparation? You just found it!Assignment Objectives:Properly prepare a French omelet and egg white omelet cooperatively in groupsAnalyze the nutritional and sensory differences between egg white and whole egg omeletsExplain the differences between egg whites and egg yolksCreate an advertisement for your omelet explaining the health and quality benefitsThe File Includes:Egg White v. Whole Egg V
Grades:
7th - 12th, Adult Education
Types:
Also included in:Â BUNDLE- Functions Eggs Serve in Recipes Unit (NASAFACS 8.5.11) (15 day unit)
Saturated & Unsaturated Fats Cooking Labs (FCS)
After students learn about the differences between saturated and unsaturated fats, students prepare two different labs. The first lab, students prepare an olive oil based pasta and the second lab is a cream based pasta. Students prepare for labs using a lab preparation sheet.Attached in Zip File:Saturated Fats Lab Preparation SheetSaturated Fats LabSaturated Fats Lab RubricSaturated Fats Answer KeyUnsaturated Fats Lab Preparation SheetUnsaturated Fats LabUnsaturated Fats Lab RubricUnsaturated Fa
Grades:
9th - 12th, Higher Education, Adult Education
Types:
Also included in:Â BUNDLE: Essential Nutrients: Fats 10 Day Unit (Cooking Labs, Lecture, Exam)
Reversible Apron - Criteria Evaluation Sheet
Use this rubric to evaluate students on their reversible apron construction. There are 5 areas for evaluation - layout, pocket, ties, reversible side, overall appearance. Use this rubric with the purchase of the 6 page set of reversible apron instructions also found in my store.
Subjects:
Grades:
7th - 12th, Higher Education, Adult Education
Types:
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