1920 Rubrics for activity manipulation
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This document outlines a rubric for evaluating student performance on a baking or cooking presentation. It evaluates students on preparation, taste of the food, presentation skills, plating of the food, cooperation within the group, and time management. Students are graded individually on preparation and as a group on the other criteria. Spaces are also provided to record the recipe, group number, date, group leader, and members.
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File: Sample Observation and Rating Sheet in Lesson Plan
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Type: Educational Tool, Rating Sheet
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toaz.info-dll-food-processing-pr_b1597cb61c5a89bd3b5d0c8f2ffe62ed.pdf
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Lesson plan for training
1. The document outlines the key elements that should be included in a lesson plan for training, such as course information, objectives, materials, assessment strategies, and a training outline.
2. It explains that a lesson plan helps the teacher/trainer deliver content in an organized way to ensure learning objectives are met. It provides an agenda to guide the teacher/trainer through setting goals and activities.
3. The training outline is the core of the lesson plan and describes what will be done during the training, including introducing content, engaging participants, and assessing learning. It divides content into sections and indicates when activities and assessments will occur.
Sept. 13.doc
This daily lesson plan outlines a cookery class for 8th grade students that focuses on identifying and discussing different kitchen tools, equipment, and paraphernalia. The lesson plan involves reviewing previous lessons, motivating students with pictures of equipment, conducting a group activity where students analyze specific equipment, and assessing student understanding through discussion and a written test. The overall goal is for students to understand the various types of kitchen equipment and their importance in food preparation.
With-Integration/BSED-Filipino. documents
1. The curriculum map outlines the first quarter goals of preparing appetizers for high school students in the Cookery course. It includes cleaning and sanitizing kitchen tools and equipment, as well as preparing appetizers independently.
2. In the second quarter, students will focus on preparing salads and dressings. They will learn about mise en place, making various salads and dressings, plating presentations, and proper storage.
3. The third quarter will cover preparing sandwiches, including mise en place, making different types of sandwiches, plating and storage techniques. The map provides learning objectives, instructional materials, assessment strategies and recommendations to enhance the curriculum.
Similar to 1920 Rubrics for activity manipulation (20)
Sample Observation and Rating Sheet in Lesson Plan
Sample Observation and Rating Sheet in Lesson Plan
Budget of work in tle 10 cookery - Melanie M. Alido
Budget of work in tle 10 cookery - Melanie M. Alido
pdfcoffee.com_dll-in-cookery-2018-2019docx-pdf-free.pdf
pdfcoffee.com_dll-in-cookery-2018-2019docx-pdf-free.pdf
toaz.info-dll-food-processing-pr_b1597cb61c5a89bd3b5d0c8f2ffe62ed.pdf
toaz.info-dll-food-processing-pr_b1597cb61c5a89bd3b5d0c8f2ffe62ed.pdf
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