Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: Baking(Production) Evaluation - Pie rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
Baking(Production) Evaluation - Pie
Baking(Production) Evaluation - Pie
Teacher will evaluate the students performance and baking pies.
Rubric Code:
V82C22
By
mawalther
Ready to use
Public Rubric
Subject:
Vocational
Type:
Assessment
Grade Levels:
9-12
Your browser does not support iframes.
Desktop Mode
Mobile Mode
Baking Evaluation
Poor
15 pts
Fair
20 pts
Good
25 pts
Excellent
30 pts
Time Management
Poor
Did not complete preparation, such as hand washing, wearing apron, gathering tools, ingredients and setting up equipment.
Fair
Student completed most of tasks, but missed one or more of steps
Student made no notes on recipe-no evidence that student read recipe at all
Good
Student completed all the steps but did not use time management
Student marked some notes on recipe
Excellent
Student wrote detailed notes to him/herself. Student practiced excellent time management and was able to assist other students and the teacher as needed
Safety/Sanitation
Poor
Students did not demonstrate safety and sanitation (using equipment in the appropriate manner, hand washing, cleaning up and dish washing.
Fair
Student only demonstrated some safety and sanitation practices.
Good
Student demonstrated proper safety and sanitation practices most of the time.
Excellent
Student demonstrated safety and sanitation practices and ensured that they were practiced by other students in the class
Baking
Poor
Student did not focus on task at hand or did not follow instructions.
Fair
Student attempted tasks but got distracted or did not complete assigned task, followed only part of the instructions.
Good
Student showed proper baking methods and techniques, but did not practice good time management.
Excellent
Student demonstrated proper baking techniques, completed all instructions successfully, and finished on time
Pie
Poor
Pie crust was burnt, tough or soggy. Filling had lumps, runny, no flavor
Fair
Pie crust was acceptable, but was tasteless. Pie filling needed more flavor
Good
Pie was good and students followed recipe. Presentation was minimal.
Excellent
Pie crust was light, flaky and tender.
The filling was congealed properly and was tasty.
Keywords:
Shop Evaluation
Subjects:
Vocational
Types:
Assignment
Assessment
(Other)
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Assignment rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n60
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.