Up to 6 students in 1 kitchen
Learning targets include:
Recognize and practice proper measuring technique.
Identify and practice various techniques used to prepare foods
Demonstrate ethical behavior in personal, workplace, and community context.
Manage my time and resources efficiently when preparing foods
Demonstrate kitchen safety and sanitation practices
Examples of specif I CAN statements evaluated on this rubric
• Pick out the correct measuring tools & use them properly
• Complete misen place before beginning to cook
• Read a recipe and follow its instructions
• Follow classroom policies in the kitchen
• Be safe and help others through my actions
• Clean dishes correctly
• Clean food prep areas to prevent cross-contamination