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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:
VAB4W5
By
lamoehr
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assignment
Grade Levels:
9-12
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Baking Evaluation
Poor
1 pts
Fair
2 pts
Good
3 pts
Excellent
4 pts
Mise en Place
Poor
Did not complete preparation, such as hand washing, gathering tools, ingredients and setting up equipment.
Fair
Student completed most of tasks, but missed one or more of steps
Good
Student completed all the steps but did not use time management
Excellent
Student 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
Student only demonstrated some safety and sanitation practices.
Good
Student demonstrated proper safety and sanitation practices most of the time.
Excellent
Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork
Poor
Student did not work within his group, wandered away from group or showed little group participation.
Fair
Student helped but with minimal effort, partially helped other team members or needed alot of prodding to stay focus in the group.
Good
Student worked within group, did all assigned tasks some prodding.
Excellent
Student worked within group and demonstrated exceptional teamwork by taking initiative by working together with other members.
Baking
Poor
Student did not focus on task at hand or did not follow instructions.
Fair
Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good
Student showed proper baking methods and techniques, but did not practice good time management.
Excellent
Student 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. Product was presented in a creative and professional manner.
Keywords:
Shop Evaluation
Subjects:
Vocational
Types:
Assignment
(Other)
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