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iRubric: Baking(Production) Evaluation - Pie rubric

iRubric: Baking(Production) Evaluation - Pie rubric

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Baking(Production) Evaluation - Pie 
Baking(Production) Evaluation - Pie
Teacher will evaluate the group's performance and baking product
Rubric Code: BXX3733
By Lirvene
Ready to use
Public Rubric
Subject: Vocational  
Type: Assignment  
Grade Levels: 6-8, 9-12

Powered by iRubric Baking Evaluation
  Poor

Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties

1 pts

Fair

Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement

2 pts

Good

Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques

3 pts

Excellent

Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties.

4 pts

Prep work

Poor

Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment.
Fair

Students completed most of tasks, but missed one or more of steps
Good

Students completed all the steps but did not use time management
Excellent

Students practiced excellent time management in completing each preparation task successfully.
Safety/Sanitation

Poor

Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Fair

Students only demonstrated some safety and sanitation practices.
Good

Students demonstrated proper safety and sanitation practices most of the time.
Excellent

Students demonstrated safety and sanitation practices and made sure everyone in the group followed this.
Teamwork

Poor

Students did not work within his/her group, some people wandered away from group or showed little group participation.
Fair

Some students helped but with minimal effort, partially helped other team members or needed alot of prodding to stay focus in the group.
Good

Studentd worked within group, did all assigned tasks with only some prodding.
Excellent

Students worked within their group and demonstrated exceptional teamwork by everyone taking initiative and working together with other members.
Baking

Poor

Students did not focus on the task at hand or did not follow instructions.
Fair

Students attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good

Students showed proper baking methods and techniques, but did not practice good time management.
Excellent

Students demonstrated proper baking technique, completed all instructions successfully, and finished on time.
Pie

Poor

Pie crust was burnt, tough or soggy. Filling had lumps, runny, no flavor
Fair

Pie crust was acceptable, but was tasteless. Pie filling needed more flavor
Good

Pie was good and students followed recipe. Presentation was minimal.
Excellent

Pie crust was light, flaky and tender. The filling was congealed properly and was tasty. The pie held it's shape once it was sliced and put on plates.



Keywords:
  • Shop Evaluation

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