iRubric: Final Exam Evaluation rubric

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Final Exam Evaluation

BREAD AND PASTRY PRODUCTION I

Teacher will evaluate the individual performance and baking product

Rubric Code: UX783CW

By Heat4700

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: 9-12

Exam Evaluation
	Level 1 Lack of effort, improper behavior or use of equipment, wandered out of assigned group, or didn't do assigned kitchen duties 2 pts	Level 2 Participated with only minimal effort, tendency to wander, minimal cleanup effort, skill level needs improvement 3 pts	level 3 Practiced good teamwork skills, completed all personal, pre-prep, and prep skills, completed kitchen duties, shows professionalism, good attitude, shows creativity, practices good techniques 4 pts	level 4 Shows leadership skills within group and class, shows professionalism, mastered techniques, shows creativity, completes assigned jobs and kitchen duties. 5 pts
Preparation	Level 1 Did not complete preparation, such as hand washing, wearing apron, bring hairnet gathering tools, ingredients and setting up equipment.	Level 2 Student completed most of tasks, but missed one or more of steps	level 3 Student completed all the steps but did not use time management	level 4 Student practiced excellent time management in completing each preparation task successfully.
Baking	Level 1 Student did not focus on task at hand or did not follow instructions.	Level 2 Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.	level 3 Student showed proper baking methods and techniques, but did not practice good time management.	level 4 Student demonstrated proper baking technique, completed all instructions successfully, and finished on time.
Safety/Sanitation	Level 1 Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.	Level 2 Student only demonstrated some safety and sanitation practices.	level 3 Student demonstrated proper safety and sanitation practices most of the time.	level 4 Student demonstrated safety and sanitation practices and ensured they were practiced by others in the group.
Teamwork	Level 1 Student did not work within his group, wandered away from group or showed little group participation.	Level 2 Student helped but with minimal effort, partially helped other team members or needed alot of prodding to stay focus in the group.	level 3 Student worked within group, did all assigned tasks some prodding.	level 4 Student worked within group and demonstrated exceptional teamwork by taking initiative by working together with other members.
Finsihed Product	Level 1 Baking product was not satisfactory. Recipe was not followed according to specifications.	Level 2 Baking product was acceptable but presentation and taste were lacking.	level 3 Baking product was good and presentation and taste were good. Food was made according to the recipe	level 4 Baking product was made to recipes specifications. The food was presented well and was an excellent product.

Keywords:

BAKING EVALUATION

Subjects:

Vocational

Types:

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