iRubric: Baking(Production) Evaluation - Pie rubric

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Baking(Production) Evaluation - Pie

Teacher will evaluate the group's performance and baking product and judges will judge for presentation and taste.

Rubric Code: BX4437B

By weilandk

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Public Rubric

Subject: Vocational

Type: Project

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 7 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 8 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 9 pts	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 10 pts
Time Management	Poor Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment. NO recipe was turned in.	Fair Student completed most of tasks, but missed one or more of steps. Recipe was copied form the site and printed, no added graphics	Good Student completed all the steps but did not use time management Recipe was turned in and the design was appealing and easy to read.	Excellent Student practiced excellent time management in completing each preparation task successfully. Recipe was turned in and the design was appealing and easy to read.
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. The team was not prepared.	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. Students could not make their pie they did not have their ingredients.	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 Taste	Poor Pie crust was burnt, tough or soggy. Filling had lumps, runny, no flavor No pie was made for the competition so tasting was done.	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 tasty. Product was presented in a creative and professional manner.

Subjects:

Vocational

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