73 results
Cooking rubric pdfs
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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: 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:
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:
Culinary Arts: 18 Weeks Semester Course
Plan your entire semester (18 weeks) of resources for a culinary arts class. The class consists of 8 units:1. Context of Cooking Culinary Arts2. Making Recipes Your Own3. Breakfast4. Lunch5. Dinner6. Desserts7. Food Preservation8. Final Project
Grades:
9th - 12th
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.
¡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
Math Recipe Project- FRACTIONS
Includes parent letter and rubric. Directions:
Choose a recipe. Write the recipe and directions down on the provided sheet.
Double the recipe.
Triple the recipe.
Use your own words to explain a situation in which you might need to double or triple a recipe. Why might you need to split a recipe in half? How will this math project help you in the future?
Provide a photo or illustration of your recipe.
Share your recipe project with the class.
Subjects:
Grades:
3rd - 6th
Types:
Nutrition Education: Kitchen Safety Hazards Group-Project with Rubric, FCS
This is such a fun way to get your class engaged with kitchen safety. This is a group project that I allowed for 3-4 in, but is up for teacher discretion. I completed this project with my grade 12's in Food and Nutrition but have made the project friendly for younger years as well. This is meant to be a fun tour. Think of it as a ‘Welcome to my Crib’ MTV style video but for kitchen safety. I was so impressed by the level of creativity and even humor that my students added to a traditionally imp
Subjects:
Grades:
9th - 12th
Types:
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
Spanish 3 Food Project (Expresate Level 3, Chapter 4)
Spanish 3 Food Project (Expresate Level 3, Chapter 4)
Sherie Gentilli
This PDF includes an explanation of the requirements for a written portion, a speaking portion, and the preparation of a recipe. The written and speaking portions use the preterite, the past progressive and the subjunctive (all of which coincide with Expresate chapter 4).
I have included sample recipes that your students might like to try. Rubrics for each part of the project are also included.
If you'd like more resourc
Subjects:
Grades:
10th - 12th
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
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:
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
Cooking Rubric for Food and Nutrition Class: Use Multiple Times, FCS
How to use:This is a great rubric to use in Food and Nutrition, Family Consumer Studies, Home Economics or any other course that your students are creating a meal or food item. This can be used for an individual student or for group cooking sessions. This can even be used for homeschooling!I used this exact rubric MANY times throughout teaching my grade 12 Nutrition Class. This rubric has been created to use as many times as you see fit throughout the year!Read the rubric to students before they
Subjects:
Grades:
9th - 12th
Types:
Be A Nutritionist for A Week
This project combines has students practice looking at the whole practice of nutrition, meeting client's needs while maintaining a budget. Students are assigned a theoretical client in which they will create one week's worth of meals that meet the nutritional needs while fitting in the budget. This download includes instructions, client descriptions, rubrics, and reflection questions. This assignment also has students learn about chronic diseases, active lifestyles, and different cuisines.
Grades:
9th - 12th
Types:
Nutrition in Pregnancy Project
HUM-FL-4: Identify and discuss the requirements of maternal and fetal nutrition during pregnancy.HUM-FL-4.1: Discuss the changes in nutritional needs throughout pregnancy for the mother and the developing fetus and the role of the placenta in meeting those needs.HUM-FL-4.2: Identify and describe the stages of fetal growth and the positive and negative nutritional influences.HUM-FL-4.3: Discuss prenatal nutrition-related issues for the developing baby during pregnancy, such as supplement use;
Grades:
9th - 12th
Types:
Chef Smith's Culinary Arts Lab Evaluation, Rubric and Reflection
Effectively grading and evaluating your student's cooking creations can be quite the challenge! I have created a tried and true rubric that I use in all three levels of my Culinary Arts courses for every cooking and baking lab they do. It leaves no stone unturned when it comes to grading their planning (mise en place), food preparation, final food product and cleanup of their assigned stations. My students love to know who came in first place and also why their team ranked last that day. This ru
Subjects:
Grades:
9th - 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
Customer Service Skit for Culinary Arts
Role playing can be a powerful learning tool to help students learn about good customer service! This assignment encourages thinking and creativity, and lets students develop and practice customer service skills in a safe setting. While this project was designed for culinary arts, it is suitable for any class learning about customer service.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Check out these FREE resources!Editable Weekly Lesson Plan TemplateFood Costing Made Simple:
Grades:
9th - 12th
Types:
Sourdough Starter Pet Project
This fun project allows students to learn about food science and baking. Students start their our sourdough pet by following a recipe and timeline. Once matured, students demonstrate their knowledge of baking by creating a batch of bread using their starter. Rubric is included.
Grades:
Not Grade Specific
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:
Life Skills: Data Collection and Activity Ideas
Do you need some ideas for IEP Goals and Data Collection? Do you want to work on meaningful skills in an inclusive classrooms? Are you looking for ideas to apply functional skills? This is a set of 14 rubrics: Math (counting, fractions, time and calendar, money, community application)Language Arts (basic reading, comprehension, writing, community application)Health and GroomingSafetyCooking and CleaningCommunity Participation, Self Advocacy and EtiquetteI've used these extensively and find that
Subjects:
Grades:
Not Grade Specific
9 Science Heat Transfer: First Nations Australians & Instruments PBL Assignment!
Culinary Alchemy: Indigenous Ground Ovens PBL Task Sheet and Rubric (Year 9 Science)Ignite scientific curiosity in your Year 9 Science class with this Indigenous Ground Ovens PBL Task Sheet and Rubric, meticulously aligned with QCAA curriculum standards. Immerse students in a hands-on exploration of heat transfer principles through the rich cultural lens of Indigenous practices. This comprehensive resource guides educators and students alike, from designing and constructing ground ovens to analy
Subjects:
Grades:
8th - 10th
Types:
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