iRubric: Pastry Arts- Intro to Pastry Practical Exam rubric

Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit repeatedly during exam time and asked instructor many questions.

Mise en place for formulas and methods was mostly complete. Student re-scaled a few ingredients and had to review some methods.

Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.

Student did not follow food safety and/or sanitation rules. Proper hand washing procedures and/or uniform requirements were not followed.

Student attempted to follow food safety and/or sanitation rules, with a few violations.

Student followed all food safety and sanitation rules without exception.

Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace.

Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas.

Upon completion, student immediately cleaned all equipment and tools thoroughly.

Batter was improperly mixed with little puff. Finished product was tough and/or improperly baked. Piping was messy and uneven.

Batter was improperly mixed and/or baked but still maintained some puff with some problem with color or texture. Piping was mostly even, with a few problem areas.

Batter was properly mixed and baked with good, as well as appropriate color and texture. Piping was even and neat.

Items were not properly assembled according to dirctions.

Items were slighlty off from stated requirements.

Items were assembled to directions prepared appropriately.