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iRubric: Advanced Baking 141 Section-7546 rubric

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Advanced Baking 141 Section-7546 The student will be learning to design and prepare various advanced bakery items using a variety of mediums a to produce decorative centerpieces for professional 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. Rubric Code: G536A5 By bakery Draft Public Rubric Subject: Vocational Type: (Other) Grade Levels: Undergraduate

Advanced Decorative Techniques
	Poor 1 pts	Fair 2 pts	Good 3 pts
Create a Cake Competition	Poor *Did not meet the assigned criteria: 1. Lacked diversity, creativity	Fair * Understanding of assignment. Need Improvement: * Neatness * Style of cake	Good * All guidelines were successfully demonstrated in the preparation of the cake project
Oral Report Presentation	Poor The presentation was lacking in the following areas: Research dept Public speaking *Did not following written guidelines	Fair Was not able to meet the criteria of assignment. * Report lacking cover page * Use of the appropriate media	Good *Was able to meet the assigned criteria for the oral presentation assignment.
Chocolate Cake-Scratch vs. Box-	Poor The project was not completed to the specification. missing photos comparison/contrast *Two-page overview	Fair Completed: * Vague overview * Neatness	Good Assignment was completed in good standing. Detailed overview *Photos/props included for support.
Traditional vs Modern Cakes	Poor Response shows little to no connection to the written assignment. * Lacking research *Diversity of cake styles	Fair Response shows connection to the written assignment. * Utilized options for research * on-line * Trade Journals	Good Response is deeply connected to the written assignment outline: * Overall Critique covered all areas of assigment in good standing.
Centerpieces-Chocolate-Pastillage	Poor Some major errors occured in the preparation of the chocolate plastique and pastillage * Uneven edges * Smoothness * Neatness	Fair The appearance and texture of the chocolate platique, pastillage were exceptable. Relatively smooth Even edges *	Good Structure was good. Coloring appropriate for media *Demonstrated Creativity in color and style
Conclusion	Poor	Fair	Good