Skip to main content
iRubric: Baking Lab rubric

iRubric: Baking Lab rubric

find rubric

edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
Baking Lab 
Baking Lab
Baking Lab
Rubric Code: L24465B
By pastathymes
Ready to use
Public Rubric
Subject: Vocational  
Type: (Other)  
Grade Levels: Undergraduate

Powered by iRubric Baking Lab
  Poor

(N/A)

Fair

(N/A)

Good

(N/A)

Points Earned

(N/A)

Hygiene & Professional Apperance

Poor

Two or more hygiene violations. Student not in uniform.
1-3
Fair

One significant hygiene violation. Two or more areas below standards (hair, uniform, shoes)
4-6
Good

Good hygiene maintained. Uniform complete & clean, hair restrained (as necessary)
7-10
Points Earned
Mise en place

Poor

Ingredients, tools insufficiently assembled/gathered or not readily available when needed.
1-3
Fair

Ingredients, tools partially assembled/gathered; procedure interrupted to get items that should have been available. 4-6
Good

Ingredients, tools either assembled/gathered in advance or readily available when needed. 7-10
Points Earned
Time Management

Poor

Prep, cooking and clean-up were not completed in a timely manner or student performed a pace that is too slow. 1-3
Fair

Prep, cooking and clean-up were somewhat timely manner, but could have made better use of the time allowed. 4-6
Good

Prep, cooking and clean-up were done in a timely manner. Activities coordinated to make full use of the time allowed. 7-10
Points Earned
Cooperation

Poor

Only worked with constant Chef supervision. Argued with kitchen mates or ignored their comments. Didn't show a willingness to work cooperatively. 1-3
Fair

Students needed some Chef supervision. Little arguing with kitchen mates. Avoided thorough clean-up. Slow to cooperate. 4-6
Good

Students showed willingness to complete all tasks including clean-up. Worked steadily; participated in all kitchen tasks. Displayed willingness to cooperate. 7-10
Points Earned
Followed Recipe/Chef Instructions

Poor

Plans/recipe not followed.
1-3
Fair

Plans/Recipe was somewhat followed, but errors in the order of steps or measuring occurred.
4-6
Good

Plans/Recipe was followed commendably. No measuring or order of step errors occurred.
7-10
Points Earned
Safety & Waste

Poor

Two or more safety violations.
Student was careless & created waste that cannot be used. 0-3
Fair

One significant safety violation.
Student created some waste, the waste might be utilized 4-6
Good

Maintained all safety standards.
No waste was created 7-10
Points Earned
Finished Food Product

Poor

Food product was inedible, too ugly or inaccurate. 0-10
Fair

Food product was edible, but lacked flavor; or errors were made in the recipe during the cooking process. 11-30
Good

Food product was prepared correctly, resulting in appropriate taste, texture, appearance. 31-40
Points Earned



Keywords:
  • dessert, baking lab



Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
Test run

Test run

Test this rubric or perform an ad-hoc assessment.
Grade

Grade

Build a gradebook to assess students.
Collaborate

Collaborate

Apply this rubric to any object and invite others to assess.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.


Copyright © 2024 Reazon Systems, Inc.  All rights reserved.
n16