iRubric: CAC Bean to Bar Project rubric

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CAC Bean to Bar Project

Working with specific cacao beans, choose a formula to yield 2000g of finished chocolate, which will respect the raw materials and bring out the best possible qualities. Record data at various stages to catalog your findings, note your preferences and ensure consistency from batch to batch.

Rubric Code: PX247B7

By s_durfee

Draft

Public Rubric

Subject: Vocational

Type: Project

Grade Levels: Undergraduate

Confection Shop Creations
	Poor 1 pts	Average 2 pts	Good 3 pts	Very good 4 pts	Excellent 5 pts
Chocolate Tablet	Poor Finished product suffers from any two of the following: Burnt, chemical or vegetal flavor Gritty texture Poor tempering, release Project is not completed	Average Finished product is good, but suffers from one of the following: Burnt, chemical or vegetal flavor Gritty texture Poor tempering, release Product does not suit the theme	Good Finished product meets expectations for flavor and texture, but suffers from Poor tempering or release Students understand the technique Product suits the theme	Very good Finished product meets expectations for excellent Flavor and smooth Texture Students demonstrate understanding of the technique Product suits the theme	Excellent Finished product exceeds expectations for excellent Flavor and smooth Texture Students demonstrate understanding of technique Product suits the theme