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iRubric: Competition Bake Off rubric

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Competition Bake Off Competition Bake Off This rubric is a student team assessment of baked items prepared by Sugar & Spice students. The scoring will be utilized as a skills assestment. Rubric Code: N242XWX By ktsuchiya Ready to use Public Rubric Subject: Vocational Type: Assessment Grade Levels: 9-12

Competition Assessment Sugar & Spice Students Pies and Tarts
	FAIR 10 pts	GOOD 15 pts	EXCELLENT 20 pts
Plate Presentation 1 pts Pastry item sample plated in an eye-appealing manner with appropriate garnish?	FAIR The presentation lacked color and plate was messy. It contained no eye-appeal.	GOOD The presentation was neat and had some color. It contained little eye-appeal.	EXCELLENT The presentation was creative. It contained good color and very clean. Garnish aped ingredients or flavors in the dish.
Flavor Profiles 1 pts Are the menu items flavors balanced properly.	FAIR The food samples were not seasoned or an excessive amount of spices and or salt were used. Taste is bland or just one flavor.	GOOD The food samples contain light hints of spices and herbs. The taste was slightly off. "It needs something"	EXCELLENT The food samples contain good seasoning and flavorings. The spices and herbs used bring out the full flavor. Sweetness was perfect and flavors were balanced.
Texture of menu items 1 pts Do the menu items contain a variety of textures ranging from smooth to crunchy or make sense with the dish.	FAIR The texture of the food prepared had only one texture and lacked consistency. Did not "set up" correctly.	GOOD The texture of the food prepared has a variety of texture yet some were not appropriate for the dish.	EXCELLENT The texture and consistency of the baked items blended well with the overall composition of the dish.
Creativity 1 pts The dish goes beyond the norm.	FAIR The dish was "the usual" of what you might expect from that pastry.	GOOD The team showed some creativity in ingredients, but just barely or concept didn't work.	EXCELLENT The team "stepped out of box" but with appropriate exciting results.
Knowledge of Product 1 pts Students can explain their ingredients and techniques used.	FAIR Basic information: name of dish.	GOOD Explains their dish and some extra information. Can answer basic questions asked.	EXCELLENT Introduces their dish with ingredient and technique information as well as able to answer questions completely with added detail.