iRubric: Halloween Cake rubric

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Halloween Cake

this cake required the students to gain or use the following skills: - the conventional cake method - ice the cake with a crumb layer and thick layer - colour,roll, and place fondant onto the cake - use a piping bag to decorate a cake - work collaboratively with a partner to create the final product

Rubric Code: A2W67BX

By jdaunhauer

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Halloween Cake 1 % this is designed to evaluate your work habits, the baking of the cake, the skills practiced during the decorating process, the final overall product, and cleanup
	Poor Does not meet any of the criteria for the category 1 pts	Fair Meets 2-3 criteria for the category 2 pts	Good Meets all of the criteria for the category 3 pts	Excellent Exceeds all the criteria for the category 4 pts
Work Habits 20 % Your behaviour during the lab.	Poor Arrives late for class. Not organized for the lab - recipe sheet is not available in class. Works with partner to complete most tasks for the lab. But can be seen standing without working. Wonders out of unit during the duration of the lab.	Fair Arrives on time to class. Has recipe sheet out and ready for lab, otherwise not yet organized. Waiting for further instructions from the teacher.Works with partner to complete all tasks for the lab. Stays in unit during the duration of the lab.	Good Arrive on time to class. Get organized for the lab and in the unit waiting for further instructions from the teacher. Works with partner to complete all tasks for the lab. Stays in unit during the duration of the lab.	Excellent Arrive on time to class. Get organized for the lab and is sitting and waiting for further instructions from the teacher. Stays in unit and works with partner to complete all tasks. Helps others in the unit to solve problems and answer questions.
Cake 20 % The appearance of the cake before decorating.	Poor Cake batter obviously was not spread to fit into the pans. The cake did not rise and was very dense and shallow. Cake batter was not consistently spread in the pan resulting in an uneven cake.	Fair Cake batter was not consistently spread in the pan resulting in an uneven cake. Cake rose somewhat, but was still a little bit shallow.	Good Cake was spread evenly in the pan. The cake was evenly spread resulting in an even cake, with a slightly rounded top. Cake rose well and is fairly light and tall.	Excellent Cake was spread evenly in the pan. The cake was evenly spread resulting in an even cake, a divot was created prior to baking resulting in a flat or almost flat top. Cake rose well and is fairly light and tall.
Decorated Cake 50 % The criteria for the decorations include: - a border around each layer. - fondant covering each tier of the cake - decorations on the cake using the piping bag	Poor No borders on the cake. Icing layer not smooth before the fondant was added to the cake. Fondant not rolled out to a consistent thickness. No obvious effort to make the colouring of fondant consistent. Fondant not smoothed out on the cake resulting in tears, wrinkles, and lumps. Piping inconsistent with holes or large blobs evident in the lines or absent from the cake.	Fair Borders present, but uneven. Icing beneath the fondant is smooth. Fondant is rolled out to a consistent thickness. Obvious effort to make the colouring of fondant consistent. Effort to make the fondant smooth evident, but a few wrinkles seen around the base of the cake. Piping consistent - lines are smooth with no gaps or large blobs.	Good Borders are present and even. Icing beneath the fondant is smooth. Obvious effort to make the colouring of fondant consistent Fondant is rolled out to a consistent thickness. The is fondant smooth with no wrinkles Piping consistent - lines are smooth with no gaps or large blobs.	Excellent Borders are present and even. Icing beneath the fondant is smooth. Colouring of fondant consistent Fondant is rolled out to a consistent thickness. The is fondant smooth with no wrinkles Piping consistent - lines are smooth with no gaps or large blobs. Extra decorations (candies, sugar decoration, etc.) incorporated into the design of the cake.
Cleanup 10 % Working with the people in your unit to ensure all cleanup is completed on time.	Poor Counters, stove and equipment not clean. Several pieces of equipment out of place. Not completed when the bell rings to end class.	Fair 1-2 pieces of equipment out of place. Counters and/or stove need to wiped again to remove any missed food. Completed before the bell rings at the end of class.	Good All equipment put away in proper locations. Counters and stove clean. Completed before the bell rings at the end of class.	Excellent All equipment put away in proper locations. Counters and stove clean. Completed before the bell rings at the end of class. Unit check completed before calling over the teacher to check.

Subjects:

Vocational

Types:

Assessment

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