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Rubrics

Title

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Plated Dessert

Plated Dessert Project 2016

Grade levels: Undergrad

marchaymon

Advanced Pastry Scientific Reporting

This rubric is for the daily grading of scientific method of reporting.

Grade levels: Undergrad

marchaymon

Creative Design ePortfolio Rubric

This project will encompass building an e-portfolio of design concepts and drawings used for daily production from class activities. Items will include products that are panned, molded, and crystalline, aerated, and show piece oriented.

Grade levels: Undergrad

marchaymon

Case Study, written (chocolate)

Written Summary/Assessment

Grade levels: Undergrad

marchaymon

Advanced Baking 141 Section-7546

The student will be learning to design and prepare various advanced bakery items using a variety of mediums a to produce decorative centerpieces for professional food service facility. Molded and tempered chocolate showpieces, marzipan, nougatine, pastillage, pulled sugar, wedding and other occasional cakes rolled and poured fondant and gum paste.

Grade levels: Undergrad

marchaymon

Construction and Composition- Verrine Project

Working from assigned flavor profiles, students create a dessert in a glass. Recipes and written summary to be handed in separately

Grade levels: Undergrad

marchaymon

The Art of Pastry

Pastry chefs draw inspiration from many areas, including other artistic media. In this project, student teams collaborate with local artists to create a plated dessert with a shared vision, then present their finished work for evaluation.

Grade levels: Undergrad

marchaymon

Pastry Concepts "Rubric for Quality"

Student designed rubric, to be developed in class, will be used to determine levels of quality and establish a "gold standard". Certain prompts are provided.

Grade levels: Undergrad

marchaymon

Operation Chocolate: Art Project

Create new and beautiful packaging for the chocolate, with the understanding that creative packaging will capture customer’s attention, paying particular attention to “Color”, “Shape” and “Texture”.

Grade levels: Undergrad

marchaymon

Final Buffet Project

Working within a defined flavor profile, teams develop a collection of distinctive pastry products. Create accurate recipes, production schedules, costing analysis, and shelf stability studies. Gather this information into a portfolio to be submitted along with the project. Display your products in a creative, grand buffet with chocolate centerpiece

Grade levels: Undergrad

marchaymon

Avenues of Inspiration- Entremet/Petit Gateau Project

Working from assigned flavor profiles, students create entremet and PG. Recipes and written summary to be handed in separately

Grade levels: Undergrad

marchaymon

Confection Shop Creations

students conceive, design, develop recipes for, and produce a line of elegant and distinctive confectionery items

Grade levels: Undergrad

marchaymon

Going Beyond the Classics - Black Forest Cake Project

Students create a rubric for evaluating their own product What questions do you ask when evaluating a product? Thumbs up or Thumbs down is not good enough

Grade levels: Undergrad

marchaymon

Bean to Bar Project

Working with specific cacao beans, choose a formula to yield 2000g of finished chocolate, which will respect the raw materials and bring out the best possible qualities. Record data at various stages to catalog your findings, note your preferences and ensure consistency from batch to batch.

Grade levels: Undergrad

marchaymon

Case Study Analysis (Chocolate)

Measures students preparation and participation in discussion of the case

Grade levels: Grad

marchaymon

Contract Baking

Develop a product to introduce for sale into a local upscale market.

Grade levels: Undergrad

marchaymon

Pastry Web Page/Multimedia project

Students will work in groups and create a web page on their pastry unit.

Grade levels: 9-12

marchaymon

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