34 results
Cooking rubrics $5-10
Proyecto de la comida: a "family favorite" recipe for heritage speakers
This product is ideal for a heritage speakers class. Duration:This should take your class eight days (based on 57 minute class periods). There are several steps to teaching this project: Students create a poster depicting a family recipeIncluding the family history for why that particular recipe is important to them, in their familyUsing personification to write a paragraph, in the first person, as if the food on their poster has come to life Students present poster to class Students cook and b
¡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:
BUNDLE: Food Safety All Encompassing Unit (Lesson + Project + Rubric) NO PREP
Bundle two of my Kitchen Safety product's together to create an all encompassing unit on how to stay safe in the kitchen. Absolutely NO PREP is required for either of these two products. RESOURCE 1 - PRESENTATION If you are starting to teach your class about kitchen safety, this is a fantastic resource for you! There are 16 informative slides, teaching your students all about topics imperative to staying safe in the kitchen. Topics like: - Setting your kitchen up for success- Bacteria and food b
Subjects:
Grades:
9th - 12th
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:
High School Life Skills Food and Cooking Career Exploration Mood Board | FCS
Let students demonstrate the cooking and culinary career of their dreams by creating a career mood board! Their career mood board will show off the career they hope to have in the future and the steps they will take to get there. Students will love being able to use a variety of skills in this lesson including much-needed self-reflection, research skills, and creativity! The teacher benefits too because clear directions for each day are provided as well as a list of teaching tips! The lesson inv
Subjects:
Grades:
9th - 12th
Types:
Also included in: Food and Cooking Career Exploration Activities Bundle | FCS
Food and Cooking Entrepreneur Research Project | FCS
Do your students have big dreams to be rich and famous in your cooking class? Do they know they can get there by being a cooking entrepreneur? Invite students to research an entrepreneur in the food and cooking industry to help them see how they can start on a path to success. Through this lesson, students are making real-world connections, conducting research, and enhancing their technology skills by making a slideshow of the information they gathered. All the worksheets and rubric are included
Subjects:
Grades:
9th - 12th
Types:
Also included in: Food and Cooking Career Exploration Activities Bundle | FCS
Cooking Lab Rubric GROUP & INDIVIDUAL Grades Reflection Questions FACS Culinary
⭐Join my email list and get a FREE best-selling product! JOIN ⭐Grade everything all on one sheet! Categories specific to individual and group work. 3 Reflection questions at the endNotes for teacher to leave2 pages____________TERMS OF USEYou may...Share with your students via email or secure learning platform such as Google ClassroomMake copies for your studentsPurchase additional licenses for other teachersYou may not...Share with colleagues without purchasing additional licensesStore on shared
Subjects:
Grades:
Not Grade Specific
Types:
Also included in: Culinary Teacher First Semester Starter Pack 32 PRODUCTS! FACS, Culinary
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:
Restaurant Design Project with Rubric and Website Links- MASSIVE PROJECT
This project is detailed, fun and FANTASTIC! My students love creating their own restaurant concepts from the ground up! They get to create a unique food establishment that includes: Name, Logo, Location,Menu, Floor Plan/Layout, Furniture, Plates/Glasses, Table Setting, Flatware, Fabric Choice, Color Scheme, Staff Uniforms and Decor! Every line item on the project includes a link to a website where they can shop, create or learn how to do that requirement! It usually takes my upper level studen
Grades:
10th - 12th
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
Spices & Herbs Project
This is my go to final project for the year in my Food & Nutrition/Advance Food & Nutrition classes rather than a final exam. It can easily be changed to a regular project for the year. This page is not only a rubric but the directions are on the top making it fool proof for students to follow.
Subjects:
Grades:
6th - 12th
Semester Long Portfolio Project - Culinary and Hospitality - Menu Focused
Included: Directions page and explanation of project (shown in sample), a slides template for students, and a rubric (100 points suggested value). Purpose: The purpose of this project is to showcase a student's abilities through providing a portfolio of menu ideas. Students will learn about the restaurant menu categories. With each category, students will prepare a recipe that illustrates creativity, skills competencies and supports critical thinking. This can be used as an individual assessmen
Grades:
9th - 12th
Types:
Black Forest Cake Bake-off project
We baked Black Forest cakes in class after learning about the Black Forest region. I decided to make it a competition and a summative grade. Included are a brief outline of the project, a rubric to grade the project, an outline of the slides required, certificates to give to the winners, and a sheet for the judges.
Subjects:
Grades:
7th - 12th
Types:
Middle School Food Festival Challenge
This is a great activity for those 3 days you want to break out a fun and engaging group project. Students will be part of a team that will brainstorm, plan and execute a unique NO COOK recipe to compete in a TEACHER TASTE TEST during this 3 day event. Groups will complete a packet detailing their process. Organizational skills, teamwork and creativity are required.
Subjects:
Grades:
6th - 9th
Types:
CCSS:
Grilled Cheese Challenge: Middle/High School/Life Skills
Grilled Cheese Challenge(April is Grilled Cheese Month)Includes:Teacher instructions for 2-3 days of activities and labsGrading rubricJudges score cardsPowerPoint with images of Food Network grilled cheese sandwichesRecipe for basic grilled cheese sandwichFill-in-the-blank recipe instructionsReflective paragraph assignmentYou can use as many or as few of these resources as you want
Subjects:
Grades:
6th - 12th
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:
Baking Syllabus Template
This resource was designed to serve as a creative and innovative template for a baking or cooking class. This syllabus is fully editable and can be changed to fit your class and students needs. This resource includes:Editable syllabus templateFinal Exam ideas Editable Recipe Book guidelines 30 Recipe Ideas Editable Course Objectives Editable Course Description Editable Course Expectations Syllabus Signature Page Editable Course Guidelines for Absences and Collaboration I hope this syllabus helps
Subjects:
Grades:
Not Grade Specific
Beginning Cooking - Foods Science
Introduce your students to simple, easy to make, easy to succeed, easy to clean up, and easy to do at home or school recipes.I used these with a grade 6/7 class. Time was short and so recipes needed to be quick and easy.Teach your students life skills! (Canadian and US spelling on separate pages)My Other Product Categories© Information Technology⏰ PowerPoint⏳ Puzzles☕️ Food Sciences⚔️ Social Studies⚙️ PhotoShop⚡️ Photography⚱️ Pottery✂️ Visual Arts Education✅ FREE!❤ TeachersThank you for checki
Subjects:
Grades:
6th - 10th
Types:
Cookbook Project with Recipe Template, Rubric AND access to 24 awesome recipes!
Fun way for your students to organize recipes learned in class or a collection of their personal favorites. I use this as a final project in my lower lever Culinary Arts/Foods courses. The students create a cookbook that includes a title page, table of contents, detailed recipes using the simple template provided that includes a place for the recipe's title, ingredients, directions, equipment needed, pictures and helpful tips. An easy 100 point rubric is also included and ready to go for your ev
Grades:
9th - 12th
Types:
Life Skills Cooking Lab Planning for 4 | Evaluation | Reflection Rubric | FCS
Save time with this simple and easy Life Skills Cooking Lab Planning and Evaluation for four! This product can be used for any cooking lab that requires one class period to prepare and make the food. The details of this lab plan will not only save you time, but help with classroom management and make your labs run more smoothly. Included in this product are detailed teacher directions, a lab plan for four to help students prepare, a post-lab evaluation, and a grading rubric for teacher evaluatio
Grades:
8th - 12th
Types:
BAM! The food budgeting project
Do you want your students to "feel" what it's like to budget for food for themselves? A family? Do you want them to put their plan into action? Do you want them to apply the use of life skills such as cooking?This project gets students looking at the process of planning, pricing, and executing a meal on a budget. Also included is a planning food list template, as well as a marking rubric.
Subjects:
Grades:
7th - 12th
Also included in: BAM! The food budgeting project
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