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iRubric: Baking. Evaluation -Lattice Top Pie rubric

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Baking. Evaluation -Lattice Top Pie Baking(Production) Evaluation - Pie Teacher will evaluate the students skills in lattice top pie making Rubric Code: W9X47C By pastryguy124 Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Baking Evaluation
	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 10 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 15 pts	Good Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques 20 pts
Time Management	Poor Did not complete preparation, such as hand washing, wearing apron, 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
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.
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.
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.
Lattice Top	Poor Lattice top was uneven,strips were crooked and inconsistent Pie was burnt or underbaked.	Fair Lattice top was properly set but was not even in size. Pie was baked sufficiently. Lattice could have used sugar or more egg wash	Good Lattice top was symmetrical, strips were cut even and spaced appropriately.Pie was baked through with no inconsistencies.