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Monday, July 20 • 1:15pm - 2:15pm
Assessment Best Practices in Classroom/Lab Setting (Culinary Arts Examples)

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Session 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

Presenters
avatar for Jay Hancock

Jay Hancock

Chef Instructor, Greenwood District 50
Hi! I am Jay Hancock and I just completed my 3rd year as the chef instructor at the G. Frank Russell Technology Center in Greenwood, SC. Before that, I was in catering and college dining. My wife of nearly 11 years is a pastry chef and we have a 3 year old and twin 1 year old dau... Read More →


Monday July 20, 2020 1:15pm - 2:15pm EDT
Greenville Convention Center