24 results
Higher education cooking rubrics
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:
¡Comida! -- Food, Kitchen, and Cooking Spanish Vocabulary & Cooking Show Rubric
All the vocab your students need for units involving food and cooking, from Spanish 1 all the way to Spanish 5/AP! The four different vocab sheets in this set include food (x2), the kitchen, and cooking. Each topic has its pages with the English definitions. Pages without the English are available at no charge by emailing me.Also included is a Cooking Show Project outline/rubric. Some make a video and some give a live presentation, but my Spanish 2 students always have fun with this!These pages
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
Meals-To-Go PBL | Project, Culinary, FCS, FACS, CTE
Introducing our "Meals-to-Go" project kit! It's a fun way for students to create tasty meals that teachers and community members will love buying. With comprehensive resources covering every aspect from inception to execution, this project fosters entrepreneurial skills while nurturing culinary creativity. Here's what's inside:Market Research: Students learn to analyze consumer preferences, dietary trends, and market demands to identify potential meal concepts that resonate with the target audie
Grades:
11th - 12th, Higher Education
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:
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:
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:
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: Task Analysis Bundle (Life Skills)
Kitchen Grading Rubric
This rubric is useful for both middle and high school students. Can be used for middle school cooking labs, food science labs, nutrition labs, and ProStart/Culinary Arts.
Subjects:
Grades:
6th - 12th, Higher Education
Types:
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:
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:
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: 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
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:
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:
Lab Note Sheet for Teacher
Keep your labs organized with this template! It is SO helpful to have handy on lab days! Keep track of which students are present for the lab, notes of anything pertaining to a particular student, or a note pertaining to the group as a whole.
Grades:
6th - 12th, Higher Education, Adult Education
Cupcake Wars Score Card
I do a cupcake wars challenge for the skills portion of the final assessment in my class. This is the score card for the cupcake wars challenge lab.
Grades:
6th - 12th, Higher Education, Adult Education
Types:
Cooking Group Lab Job Chart
This job chart describes 4 different jobs in a cooking lab, what to do if a group member is absent, and who will do each job for 6 rotations.
Grades:
4th - 12th, Higher Education, Adult Education
Fad Dieting Project Rubric
It seems like every few months a new diet is proposed that is supposed to “really work,” unlike those other diets. Students are to research a fad diet of their choice and present their findings. The rubric includes instructions on how to write a paper, make a google slide, or use another presentation format to present their finds.
Grades:
9th - 12th, Higher Education
Cupcake Wars Judges Rubric 2
I do a cupcake wars challenge as 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:
Providing room service, greeting and seating guest rubrics with practice test.
The file consist of rubrics in providing room service with practice quiz as well as seating and greeting of guest rubrics that will be helpful especially for HRM and HRS students that will serve as guide in assessing their skills when inside the restaurant services.
Subjects:
Grades:
11th - 12th, Higher Education, Adult Education
Types:
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