iRubric: Cake Decorating Tier Cake with Fondant/Frosting rubric

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Cake Decorating Tier Cake with Fondant/Frosting

Cake Decorating Tier Cake with Fondant

Students are to prepare a three tier cake, Buttercream and Fondant. Students will plan & decorate their cakes.

Rubric Code: FXAXAAA

By JameyHunt

Ready to use

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: Undergraduate

Cake Decorating
	Excellent 40 pts	Good 30 pts	Needs Improvement 20 pts
Overall Appearance	Excellent Appropriate size and shape for the best quality of design.	Good Appropriate size, but quality of design could be enhanced.	Needs Improvement Size and shape are not appropriate, and quality of design needs improvement.
Icing & Fondant	Excellent Spread evenly. Smoothly finished. No signs of crumbs. Dye is mixed properly.	Good Spread evenly. Signs of some crumbs. Color is consistent.	Needs Improvement Uneven. Signs of crumbs. Color streaks in some areas.
Neatness	Excellent Neat appearance. Decorations well balanced and shaped.	Good Neat appearance. Well balanced, but uneven shape of decorations.	Needs Improvement Uneven cake shapes. for the theme. A bit careless in the craftsmanship.
Decoration	Excellent Pleasing color scheme. Colors well blended and consistent throughout cake. Attractive and uniform borders, flowers, and other decorations.	Good Inappropriate sizes for cake (too big, too small). Colors not bright and appealing.	Needs Improvement Inappropriate theme. Inappropriate sizes for cake (too big, too small). Unpleasing color scheme. Too few decorations.
Difficulty	Excellent An original idea that pays attention to detail. Student puts forth much effort to achieve an attractive cake.	Good Cake looks ordinary. Student does not take as much care in making the cake as attractive as possible.	Needs Improvement Pays little or no attention to planning in detail. Student rushes through decorations.
Preparation and Procedure	Excellent Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.	Good Mise en place for formulas and methods was mostly complete. Student re-scaled a few ingredients and had to review some methods.	Needs Improvement Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit repeatedly during exam time and asked instructor many questions.
Time Management	Excellent Student completed all tasks assigned and clean-up in the time allotted and did not need any additional time.	Good Student completed most tasks and clean-up assigned but needed less than 10 additional minutes to complete all tasks assigned.	Needs Improvement Student was unable to complete all tasks assigned and clean up in the allotted amount of time and needed more than 10 minutes to finish.
Safety and Sanitation	Excellent Student followed all food safety and sanitation rules without exception.	Good Student attempted to follow food safety and/or sanitation rules, with a few violations.	Needs Improvement Student did not follow food safety and/or sanitation rules. Proper hand washing procedures and/or uniform requirements were not followed.
Station Organization	Excellent Student's workspace and mise en place was organized with very little mess and efforts were made ASAP to rectify any problem areas.	Good Student' workspace and mise en place was mostly organized with an effort to rectify any messes somewhat quickly.	Needs Improvement Student's workspace and mise en place was disorganized with little effort to maintain a neat and organized work area.
Clean-up	Excellent Upon completion, student immediately cleaned all equipment and tools thoroughly.	Good Upon completion of exam, student made an effort to clean and organize tools and equipment with some problem areas.	Needs Improvement Upon completion of exam, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace.

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