iRubric: CAKES rubric

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CAKES This rubic is used to evaluate cakes produced by Culinary students as part of their "baked good" module. Rubric Code: KX4X874 By Culinary801B Ready to use Public Rubric Subject: Humanities Type: Project Grade Levels: 9-12

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	POOR 2 pts	NOVICE 4 pts	FAIR 6 pts	GOOD 8 pts	MASTER CHEF 10 pts
APPEARANCE Cake was appealing to the eye and representative of name. Evoked a desire to try.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
SHAPE Cake was level, slightly rounded top, symmetrical, and free of cracks or peaks.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
VOLUME Cake Proportion was accurate; therefore, light in weight for size and not dense	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
COLOR Cake was uniformly colored and without dark spots due to inconsistent methodology.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
CRUST Cake crust on was not hard, sticky, tough, moist or cracked.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
TEXTURE Cake texture was tender, moist crumb, light and fluffy, velvety to tongue, fine round evenly distributed cells.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF
FLAVOR Cake flavor was delicate, sweet, well balanced, and representative of quality ingredients.	POOR	NOVICE	FAIR	GOOD	MASTER CHEF