iRubric: Baking(Production) Evaluation - Pie rubric

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Baking(Production) Evaluation - Pie

Teacher will evaluate the group's performance and baking product

Rubric Code: NXA74WC

By FACSMcNeil

Ready to use

Public Rubric

Subject: Vocational

Type: Assignment

Grade Levels: 6-8, 9-12

Baking Evaluation
	Excellent Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 10 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 8 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 6 pts	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 4 pts
Mise en Place	Excellent Student practiced excellent time management in completing each preparation task successfully.	Good Student completed all the steps but did not use time management	Fair Student completed most of tasks, but missed one or more of steps	Poor Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment.
Safety/Sanitation	Excellent Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.	Good Student demonstrated proper safety and sanitation practices most of the time.	Fair Student only demonstrated some safety and sanitation practices.	Poor Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Teamwork	Excellent Student worked within group and demonstrated exceptional teamwork by taking initiative by working together with other members.	Good Student worked within group, did all assigned tasks some prodding.	Fair Student helped but with minimal effort, partially helped other team members or needed alot of prodding to stay focus in the group.	Poor Student did not work within his group, wandered away from group or showed little group participation.
Baking	Excellent Student demonstrated proper baking technique, completed all instructions successfully, and finished on time.	Good Student showed proper baking methods and techniques, but did not practice good time management.	Fair Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	Poor Student did not focus on task at hand or did not follow instructions.
Pie	Excellent Pie crust was light, flaky and tender. The filling was congealed properly and was tasty. Product was presented in a creative and professional manner.	Good Pie was good and students followed recipe. Presentation was minimal.	Fair Pie crust was acceptable, but was tasteless. Pie filling needed more flavor	Poor Pie crust was burnt, tough or soggy. Filling had lumps, runny, no flavor

Keywords:

Shop Evaluation

Subjects:

Vocational

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