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iRubric: Pastry Arts-Eclairs rubric

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Pastry Arts-Eclairs Pastry Arts-Eclairs Eclairs with Chantilly Cream Rubric Code: QX89CXC By christoforatos Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: (none)

Intro to Pastry: Practical Exam
	Poor 5 pts	Fair 10 pts	Good 15 pts
Clean-up	Poor Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace.	Fair Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas.	Good Upon completion, student immediately cleaned all equipment and tools thoroughly.
Pate a Choux	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.
Eclairs	Poor Eclairs were not properly mixed and had dense or tough texture. They were improperly baked. Proper sizing was absent in requirements.	Fair Eclairs slightly over or under mixed with some leavening problems. They were slightly dense or tough. Minor problems when making.	Good Eclairs were properly mixed with light and airy texture and were not soggy. Has a strong sense of how this item is prepared.
Assembly	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.
Presentation	Poor Presentation was messy could have spent more time making the items look more appetizing.	Fair Presentation of assigned tasks was slightly disorganized and messy	Good Presentation of assigned tasks was organized and neat.