Great for a Foods / Cooking class to evaluate their written work. Students are expected to be responsible to keep all their written work compiled into a booklet. They are provided with this cover or title page to keep them organized. It has a space for their housekeeping code number, their cooking partners, their kitchen unit number and the criteria listed for evaluation for their foods or recipe booklet.
You can choose to collect their booklets midway through the course and use the criteria listed to evaluate them. You can also choose to evaluate them at the end of the course and use the criteria listed there. Or you can choose to evaluate them both times.
This criteria checklist will make the time you spend on marking decrease significantly. It's a checklist so you are just checking off the positive things they are doing and / or the "needs improvement" items.
You can apply this same concept to other assignments or projects by using the checklist.
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