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iRubric: Pastry Arts rubric

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Pastry Arts Pastry Arts- Intro to Pastry Practical Eclairs and Pastry Cream Rubric Code: PXWACW5 By pastryguy124 Ready to use Public Rubric Subject: Vocational Type: Presentation Grade Levels: 9-12

Intro to Pastry: Practical Exam Eclairs & Pastry Cream
	Poor Level 10 pts	Fair Level 15 pts	Good Level 20 pts
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.
Item 1-Pastry Cream 10 %	Poor Student did not follow the proper method properly. Cream was improperly made.	Fair Student attempted to follow proper method but had one or two problem areas.	Good Student followed proper method. Pastry cream result is exactly the way it should be.
Item 2- Pate a Choux 10 % Eclairs	Poor Batter was improperly mixed with little puff. 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 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, as well as appropriate color and texture. Piping was even and neat.
Assembly 10 %	Poor Items were not properly assembled according to dirctions.	Fair Items were slighlty off from stated requirements.	Good Items were assembled to directions prepared appropriately.