I didnt know what a rubric was and how to utilize them I know have a better understanding of them and will be able to use them effectively.

Rubrics are a key tool to assess student performance on practical tasks and assignments. Before a project or cooking demonstration, I make sure to provide students with a rubric that outlines exactly how their work will be evaluated. This helps them understand the criteria—such as technique, presentation, and time management—so they can prepare accordingly and focus on what's most important. Whether for a cooking test, a group project, or a written assignment, rubrics ensure that I’m consistent and clear in my evaluation and that students know what to expect.

 
In my culinary class, I find that objective assessments like multiple-choice questions, true/false, and matching exercises are great for checking how well students understand key cooking concepts.  These assessments can either be formative, where they get feedback to improve without affecting their grade, or summative, which helps determine their overall grade. It’s a flexible way to keep track of their progress throughout the course.

The diagnostic assessment would initially help me understand what my students already know about cooking techniques, kitchen safety, and food handling. This insight allows me to tailor the curriculum to meet their needs effectively. As we progress through the lessons, I’d use formative assessments like observations, weekly quizzes, or practical tasks to see if they grasp the material and apply the skills. For example, I could observe how well they execute knife skills or prepare a dish, providing immediate feedback on their technique or suggesting adjustments as necessary.

I would focus on creating a hands-on learning environment where students can build practical skills and confidence in the kitchen.  I would encourage them to experiment with flavors, techniques, and presentations. We would also focus on proper kitchen safety, hygiene, and the use of tools to ensure a safe and efficient working space. Ultimately, my goal would be to inspire students to develop a passion for cooking and prepare them for real-world culinary challenges.

Online assessment requires the proper format to be presented to the student, the instructor needs to know the function of the type of assessment to ensure the student objectives are reached. Feedback from Students can help Instructors adjust to the students needs in relationship to the formats presented Online.

It was nice to learn about value added assessment

Establishing norms is importatn in assessments

Interesting insights on how to use vroiuos methods of assessments

I learned to look a vorious methods to select technology tools