iRubric: Baking(Production) Evaluation - Pie rubric

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Baking(Production) Evaluation - Pie

Teacher will evaluate the students performance and end product for a single pie crust.

Rubric Code: RXBBC34

By krisnjer

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Baking Evaluation
	Poor Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 5 pts	Fair Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 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 15 pts
Time Management	Poor Did not complete task in a timely manner. Wandered and lost track of task at hand	Fair Student completed tasks, but missed one or more of steps. Used time wisely	Good Student completed all the steps in a timely manner
Safety/Sanitation	Poor Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, no apron, not in complete uniform,cleaning up and dish washing.	Fair Student only demonstrated some safety and sanitation practices. Lacking part of uniform, missed some aspects of cleanup.	Good Student demonstrated proper safety and sanitation practices. Excellent prep, cleanup.
Baking	Poor Student did not focus on task at hand or did not follow instructions.	Fair Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	Good Student showed proper baking methods and techniques, and practiced good time management.
Pie	Poor Pie crust was burnt, tough or soggy.	Fair Pie crust was acceptable, but was tasteless.	Good Pie crust looks great. Very flaky and tender