- Username
- Password
forgot?

iRubric: Professional Baking 141 - Adv Baking & Centerpiece Technique rubric

(draft) edit print share Copy to my rubrics Bookmark test run assess... delete Do more...
Professional Baking 141 - Adv Baking & Centerpiece Technique Professional Baking 141 - Adv Baking & Centerpiece Technique The student will demonstrate, design, and prepare various advanced bakery items using a variety of mediums to produce decorative centerpieces for professional a food service facility. Molded and tempered chocolate showpieces, marzipan, nougatine, pastillage, pulled sugar, wedding and other occasional cakes rolled and poured fondant and gum paste will be identified and prepared Rubric Code: Z2265C6 By jmccord4 Draft Public Rubric Subject: Vocational Type: (Other) Grade Levels: Undergraduate

Original Cake Design Presentation
Student will design and prepare an original cake presentation. Must demonstrate proficiency with cake mixing and baking; buttercream usage; multiple piping and/or finishing techniques; originality, planning, cohesive design and professional execution.

Poor

Failed to produce project completely. Missing components, or failed to meet majority of assignment guidelines. 0-25 points

25 pts

Fair

Project included majority of required components. Project demonstrated minimum of planning. Execution of project not to standards. 26-50 points

50 pts

Good

Project included all of required components. Project demonstrated proficiency of technique regarding majority of components. Evidence of thoughtful design and planning. 51-75 points

75 pts

Exemplary

Project demonstrates clear understanding of highest-quality professional standards. Project includes all required components executed at professional skill level. Clear evidence of thoughtful design and planning to professional standards. 76-100 points

100 pts

Chocolate Truffle Box
Student will design and prepare a decorative box made of tempered chocolate, for the presentation of chocolate confections.

Poor

Failed to produce project completely. Missing components, or failed to meet majority of assignment guidelines. 0-25 points

25 pts

Fair

Project included majority of required components. Project demonstrated minimum of planning. Execution of project not to standards. 26-50 points

50 pts

Good

Project included all of required components. Project demonstrated proficiency of technique regarding majority of components. Evidence of thoughtful design and planning. 51-75 points

75 pts

Exemplary

100 pts

Fondant Dummy Cake
Student will produce a display-only cake using fondant as the dominant material. General theme for the project will be provided by instructor, though student is expected to plan and execute a unique design to professional standards.

Poor

Failed to produce project completely. Missing components, or failed to meet majority of assignment guidelines. 0-25 points

25 pts

Fair

Project included majority of required components. Project demonstrated minimum of planning. Execution of project not to standards. 26-50 points

50 pts

Good

Project included all of required components. Project demonstrated proficiency of technique regarding majority of components. Evidence of thoughtful design and planning. 51-75 points

75 pts

Exemplary

100 pts

Marzipan Figurines and Petit Fours
Students will produce decorative figurines using marzipan as the medium, to accompany a platter/buffet presentation of petit fours. General theme for the project will be provided by instructor, though student is expected to plan and execute a unique design to professional standards.

Poor

Failed to produce project completely. Missing components, or failed to meet majority of assignment guidelines. 0-25 points

25 pts

Fair

Project included majority of required components. Project demonstrated minimum of planning. Execution of project not to standards. 26-50 points

50 pts

Good

Project included all of required components. Project demonstrated proficiency of technique regarding majority of components. Evidence of thoughtful design and planning. 51-75 points

75 pts

Exemplary

100 pts

Final Practical Assessment
Student will produce a classic celebration cake, based on the following criteria: Genoise cake layers; Italian buttercream; minimum 2 types of bordering; minimum 3 piped roses; legible celebratory inscription.

Poor

Failed to produce project completely. Missing components, or failed to meet majority of assignment guidelines. 0-100 points

100 pts

Fair

Project included majority of required components. Project demonstrated minimum of planning. Execution of project not to standards. 101-200 points

200 pts

Good

Project included all of required components. Project demonstrated proficiency of technique regarding majority of components. Evidence of thoughtful design and planning. 201-225 points

225 pts

Exemplary

250 pts

Notebook/Portfolio
Student will submit a end-of-term portfolio/notebook to include the following: Syllabus, outline and other class handouts; all homework assignments; typed class notes;photos of class projects; title page and table of contents.

Organization

Project includes: Table of contents; pagination; page protection; suitable binding; appropriate subject division.

50 pts

Homework

Notebook includes all homework assignments and class handouts.

50 pts

Class Notes

Notebook includes all class notes, typed and organized.

50 pts

Photos/Visuals

Notebook includes: Photos of student work; photos of class projects other than student's; sketches/plans for student projects.

50 pts