88 results
Cooking rubric microsofts
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
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:
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
Cooking Sustainability Project | FCS, FACS, CTE, Arbor Day, PBL
This 3 part project will challenge culinary skills while promoting environmental consciousness. In this project, students will research, practice menu and recipe development, and provide personal reflection to explore the intersection of food, sustainability, and personal values.Part 1: Research Conduct in-depth research to uncover the nutritional value and culinary uses of tree-based ingredients while exploring innovative sustainable cooking techniques that minimize waste and environmental imp
Grades:
9th - 12th
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 Truck-- Major Grade
This group project makes the students design a food truck from start to finish, design, menu, pricing, and even writting a letter to the bank asking for the start up. It is broken down into multiple parts and has a 4D template as well.
Subjects:
Grades:
9th - 12th
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:
Restaurant Customer Service Scenarios Lesson Plan
This includes a lesson plan for introducing customer service to students. The lesson includes scenario cards for students to discuss and role play. There are 2 levels of cards, one for lower level students and one for higher level students that require a bit more discussion and critical thinking. All cards can be edited. It also includes a rubric to assess students on customer service skills that can be edited to your own needs. Could be used in ProStart Level 1, Chapter 20 Principles of Great S
Grades:
9th - 12th
Types:
Egg Presentation and Cooking Methods Lab Bundle
This bundle includes a slide presentation on eggs that aligned with Chapter 3 in the ProStart 2 / Foundations of Restaurant Management (2nd Edition) Curriculum.Topics Include:Parts of an EggGrading EggsEgg SizesMarket Forms of EggsReceiving and StoringWays to Prepare EggsIt also includes a slide presentation that includes videos and various preparation techniques for eggs including:Sunny Side Up, Basted (steamed), Over-Easy, Poached and Hard BoiledIt also included a rubric and worksheet with rec
Subjects:
Grades:
9th - 12th
HFC3M-Cultural Investigation Assignment/Rubric
⭐Assignment DescriptionHFC3M-Cultural Investigation Assignment/RubricStudents will choose a country that they are not all that familiar with to investigate. Step-by-step instructions and questions students should answer are included.The assignment also includes a rubric stranded by KTCA and a checklist for students to complete (Assessment as Learning)⭐If you purchased this product, please leave feedback. Your feedback is valuable to me. Thank you!
Subjects:
Grades:
11th - 12th
Types:
HFC3M-Compare food Guides Assignment/Rubric
⭐Assignment Description:This is a culminating presentation assignment with step-by-step instructions for HFC3M. The assignment includes a rubric stranded by KTCA. Students will create an engaging and informative presentation for their classmates that explains, compares, and analyzes the food guidelines of their chosen region.(Learning Goals) We are learning to:Exploring: explore topics related to food and culture, and formulate questions to guide their research (A1) Communicating and Reflecting:
Subjects:
Grades:
11th - 12th
Types:
Food Borne Illness Brochure Report, Rubric, Introduction Activity
Food Borne Illness Report to be researched by the students to create a brochure over one of the listed food borne illnesses. Directions for the project, visual, and criteria. The rubric is attached on an additional page. There is an introduction activity for Food Borne Illness.
Grades:
8th - 10th
Egg Cooking Methods Rubric and Lab Sheet
This includes a slide presentation** that includes videos and various preparation techniques for eggs including: Sunny Side Up, Basted (steamed), Over-Easy, Poached and Hard BoiledIt also included a rubric and worksheet with recipes for each type of egg and post-lab questions for when the lab in completed. If you allow your students to cook with a sub, this does work as a sub plan. **Please note: the slide presentation is linked at the top of the worksheet. ProStart Objectives3.6 List the charac
Subjects:
Grades:
9th - 12th
Types:
Also included in: Egg Presentation and Cooking Methods Lab Bundle
HFC3M-Food & Culture Discussion Assignment/Rubric
⭐Assignment DescriptionEach student is responsible for submitting an original, thoughtful, and discussion-provoking entry. (For this assignment, you should have an online classroom or forum where students can post their ideas). Detailed instructions including how to do research, discussion strategies, and possible topics are included.The assignment includes a rubric stranded by KTCA.I have included tentative dates for submitting different parts just to give you ideas. ⭐If you purchased this prod
Subjects:
Grades:
11th - 12th
Types:
Group Project Contract | Culinary, FCSE, FCS, FACS, CTE
Our comprehensive Group Project Contract Template is designed specifically for culinary projects, offering a framework for students to collaborate effectively while taking on various roles and responsibilities.Features:Tailored for Culinary Projects: This template is crafted specifically for culinary projects, ensuring that students can apply their culinary skills and knowledge in a collaborative setting.Clear Roles and Responsibilities: With designated roles such as Researcher, Shopper, Head Ch
Grades:
9th - 12th
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:
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:
Holiday Traditions Demonstration Project: Rubric
I use this intense project as my semester final. I roll it out before Christmas break to give kids time to think about what they will demo for the class (our semester tests are a week and a half into January). So if your semester finals are before winter break, you could roll this out in between Thanksgiving and Christmas. I really enjoy this project because it allows kids to connect through food with their family/culture. It is fun to see what they come up with. Almost ALL of the time, they are
Grades:
9th - 12th
Kitchen Safety Poster Rubric & Instructions
As a fun way to assess students understanding of the kitchen safety and sanitation rules, I have them create a poster including facts, rules, and pictures. I have had students complete this on printer paper and on large construction paper; both work out wonderfully!
Subjects:
Grades:
6th - 12th
Types:
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: BUNDLE- FCS Cooking & Baking Class Starter Kit
Hamburger History Project with Rubric and Grilled Steakhouse Burger link
Have your students research the History of the Hamburger using this ready to go project and lab! It includes a Google link to a fantastic and yummy tasting authentic Grilled Steakhouse Burger recipe (1 page), a video on How to Grill the Perfect Burger and a Project Levels of Performance Rubric! I have used this project as a missed lab assignment as well as an in class grade prior to making the burgers in a lab. Coincidently, their lab burgers turned out BETTER after having done this project firs
Grades:
7th - 10th
Types:
Industrial Culinary Arts Lab Maintenance and Equipment Cleaning Directions
If you have an Industrial Culinary Arts Lab or any type of Restaurant Kitchen Equipment, this 6 page document is for you! It covers OVER 30 pieces of industrial equipment and lab zones that need daily cleaning and maintenance. These cleaning directions are concisely written and very easy to interpret. When your students do what the sentence says, your lab is CLEAN! My lab is divided into six zones, each zone has this posted on the wall of that area of the lab with its specific equipment to clean
Grades:
9th - 12th
Types:
Professionalism Rubric-Culinary Arts with class rules link (Editable)
Great Professionalism Rubric for any class! This one is made for a Culinary Arts or Foods class and includes a section on lab attire but can be fitted for any course. It also includes a link to my Classroom Expectations Poster. I used this as 10% of their grade every 6 week grading period. Once they see how much a tardy, phone use or sleeping affects their grade, they typically stopped that behavior and got rewarded for being a good student instead!
Grades:
7th - 12th
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:
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