Skip to main content
iRubric: Pastry Arts- tortes rubric

iRubric: Pastry Arts- tortes rubric

find rubric

edit   print   share   Copy to my rubrics   Bookmark   test run   assess...   delete   Do more...
Pastry Arts- tortes 
Pastry Arts- tortes and gateaux
Rubric Code: ZXB283W
By msmacey
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 6-8, 9-12, Undergraduate

Powered by iRubric Tortes
  task not completed

0 pts

Poor

1 pts

Fair

2 pts

Good

3 pts

Preparation and Procedure
10 pts

task not completed

not complete- no time line, recipes or preparation done.
Poor

Mise en place for formulas and methods was incomplete. Student had to re-scale and revisit textbook repeatedly during exam time and asked instructor many questions
Fair

Mise en place for formulas and methods was mostly complete. Student re-scaled a few ingredients and had to review some methods.
Good

Mise en place was complete and correct. Student was prepared and understood methods needed to complete assigned tasks.
Time Management
15 pts

task not completed

student more than 20 minutes late with display
Poor

Student was unable to complete all tasks assigned and clean up in the allotted amount of time and needed more than 10 minutes to finish.
Fair

Student completed most tasks and clean-up assigned but needed less than 10 additional minutes to complete all tasks assigned
Good

Student completed all tasks assigned and clean-up in the time allotted and did not need any additional time.
Safety and Sanitation
10 pts

task not completed

unacceptable
Poor

Student did not follow food safety and/or sanitation rules. Proper hand washing procedures and/or uniform requirements were not followed.
Fair

Student attempted to follow food safety and/or sanitation rules, with a few violations
Good

Student followed all food safety and sanitation rules without exception.
Station Organization
10 pts

task not completed

no attempt at organization made
Poor

Student's workspace and mise en place was disorganized with little effort to maintain a neat and organized work area.
Fair

Student's workspace and mise en place was mostly organized with an effort to rectify any messes somewhat quickly.
Good

Student's workspace and mise en place was organized with very little mess and efforts were made ASAP to rectify any problem areas.
Clean-up and presentation
10 pts

task not completed

station remained messy and student had to be reminded to clean.
Poor

Upon completion of project, counters and equipment were not cleaned well, dirty towels and/or equipment were left in workspace. Presentation of assigned tasks was messy and disorganized
Fair

Upon completion of project, student made an effort to clean and organize tools and equipment with some problem areas. Presentation of assigned tasks was slightly disorganized and messy
Good

Upon completion, student immediately cleaned all equipment and tools thoroughly. Presentation of assigned tasks was organized and neat.
Torte
5 pts

Layering
task not completed

Torte is missing or unusable
Poor

Cake was unevenly split and/or not level. Edges were messy with sloped sides
Fair

Cake was unevenly split but level. Fillings had a few problem areas, but maintained a clean appearance. Fillings was slightly over worked
Good

Cake was evenly split and level. Sides of torte were straight and corners were clean. Fillings had no evidence of becoming grainy.
Torte
5 pts

mousses/buttercream
task not completed

Mousse/buttercream is missing or unusable
Poor

mousses/buttercream were under or over mixed. mousse had evidence of improper addition of gelatin. layers of mousse/buttercream were uneven
Fair

mousse/buttercream layers were slightly uneven. flavors were over powering or not present. some trouble with mixing, mostly homogenous, with no evidence of improper addition of gelatin
Good

mousse/buttercream layers were even and appropriate. flavors were appropriately present.
Torte
5 pts

joconde/Genoise/almond cake
task not completed

Cake is missing or unusable
Poor

colors/flavor of cake did not compliment flavors of cake. Cake was improperly mixed and over/under baked.
Fair

Cake was properly mixed, but over/under baked. color/flavor was appropriate.
Good

Cake was appropriately colored/flavored. properly mixed.
Torte
5 pts

finished product
task not completed

Torte is missing or unusable
Poor

Torte was improperly constructed and improperly finished. finished product was messy and not pleasing to the eye.
Fair

Torte was properly constructed with a few minor problem areas. finished product was mostly clean, neat, and asthetically pretty.
Good

Torte was properly constructed with no problem areas. finished cake was well designed, neat, and asthetically pleasing.




Subjects:


Discuss this rubric




Do more with this rubric:
Preview

Preview

Preview this rubric.
Edit

Edit

Modify this rubric.
Copy

Copy

Make a copy of this rubric and begin editing the copy.

Print

Print

Show a printable version of this rubric.
Categorize

Categorize

Add this rubric to multiple categories.
Bookmark

Bookmark

Bookmark this rubric for future reference.
Assess
Test run

Test run

Test this rubric or perform an ad-hoc assessment.
Grade

Grade

Build a gradebook to assess students.
Collaborate

Collaborate

Apply this rubric to any object and invite others to assess.
Share
Publish

Publish

Link, embed, and showcase your rubrics on your website.
Email

Email

Email this rubric to a friend.
Discuss

Discuss

Discuss this rubric with other members.
 

Do more with rubrics than ever imagined possible.

Only with iRubrictm.


Copyright © 2024 Reazon Systems, Inc.  All rights reserved.
n16