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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
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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
Keywords:
create, design, construct, contrast, compare,research
Subjects:
Vocational
Types:
(Other)
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