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iRubric: Pastry Arts- Intro to Pastry Practical Exam rubric

iRubric: Pastry Arts- Intro to Pastry Practical Exam rubric

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Pastry Arts- Intro to Pastry Practical Exam 
Pastry Arts- tortes and gateaux
Rubric Code: H385W8
By rfglasart
Ready to use
Public Rubric
Subject: Vocational  
Type: Exam  
Grade Levels: (none)

Powered by iRubric Intro to Pastry: Practical Exam
  Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation and Procedure
10 %

Poor

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

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

Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.
Time Management
15 %

Poor

Student was unable to complete all tasks assigned and clean up in the allotted amount of time and needed more than 10 minutes to finish.
Fair

Student completed most tasks and clean-up assigned but needed less than 10 additional minutes to complete all tasks assigned
Good

Student completed all tasks assigned and clean-up in the time allotted and did not need any additional time.
Safety and Sanitation
10 %

Poor

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

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

Student followed all food safety and sanitation rules without exception.
Station Organization
10 %

Poor

Student's workspace and mise en place was disorganized with little effort to maintain a neat and organized work area.
Fair

Student' workspace and mise en place was mostly organized with an effort to rectify any messes somewhat quickly.
Good

Student's workspace and mise en place was organized with very little mess and efforts were made ASAP to rectify any problem areas.
Clean-up and presentation
10 %

Poor

Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace. Presentation of assigned tasks was messy and disorganized
Fair

Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas. Presentation of assigned tasks was slightly disorganized and messy
Good

Upon completion, student immediately cleaned all equipment and tools thoroughly. Presentation of assigned tasks was organized and neat.
Item 1- Cookie (Creaming method)
10 %

Poor

Student did not follow mixing method properly. Cookies were improperly baked.
Fair

Student attempted to follow proper mixing method but had one or two problem areas (ie. tough cookies or Cookies were slightly over or under baked)
Good

Student followed proper mixing method. Cookies had proper crumb and crumble and were properly baked.
Item 2- Pate a Choux
10 %

Eclairs and Profiteroles
Poor

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

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

Batter was properly mixed and baked with good puff and souflee, as well as appropriate color and texture. Piping was even and neat.
Item 3- Sponge Cake- un-iced
10 %

Poor

Cakes were not properly mixed and had dense or tough texture. Cake was improperly baked. Flavor chosen was absent or overpowering.
Fair

Cakes were slightly over or under mixed with some leavening problems. crumb and crumble were slightly dense or tough. Flavor was appropriate to the cake.
Good

Cakes were properly mixed with light and airy crumb and crumble. Flavor was appropriate.
Item 4- Sponge Cake- iced
5 %

Poor

Cake was levelled and/or layered improperly. Masking was uneven and messy. Cake was improperly soaked and dry.
Fair

Cake was levelled and/or layered slightly unevenly. Cake was slightly dry. masking was mostly even with few problem areas.
Good

Cake was layered and levelled properly and evenly. Cake was appropriately soaked. Masking was neat and clean.
Item 5- Italian Buttercream
5 %

Poor

Buttercream was improperly mixed and inappropriately flavored.
Fair

Buttercream was either improperly mixed or inappropriately flavored
Good

Buttercream was properly mixed and flavored.
Item 6- Piping
5 %

Poor

Piping was uneven and messy with misspelled words.
Fair

Piping was mostly clean and neat, with limited problem areas and with no misspelled words.
Good

Piping was neat and clean, centered appropriately on cake with no misspelled words.




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