ZOOM LINKSession will discuss best practices in rubric grading (Examples are from Culinary Arts Classroom but principles are widely applicable) including classroom, general lab activities, and specific lab skills. Topics will include rubrics for employability (weekly grade/usage in classroom/lab management), daily kitchen lab rubrics, and skill-specific lab rubrics. Adapted rubrics for SC High School Credential students will be discussed. An electronic option for lab grading will be presented as well as electronic exit tickets and suggestions for kitchen-lab pacing/time management.
RESOURCE FOLDER: https://drive.google.com/drive/folders/1VkbRRrxEEtpe7I4tW7Yb7EV8KQssbaVB?usp=sharing
Open Zoom
