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Baking Certification 
Baking Certification
The learners should understand the elements of baking croissants and baguettes. The oven temperatures and baking time should be precise. The shape of the pastries will be evaluated. The overall prep time and baking time should fit the desired time frame.
Rubric Code: X24A422
By CaitMack96
Ready to use
Public Rubric
Subject: (General)  
Type: Presentation  
Grade Levels: Graduate

Powered by iRubric Baking Presentation
  Distinguished

4 pts

Proficient

3 pts

Basic

2 pts

Below Expectations

1 pts

Non-Performance

0 pts

Knows Oven Temps

Distinguished

Quickly able to set oven to appropriate oven temperature. Knows what to choose for each amount of bread.
Proficient

Sufficiently able to set oven temperature. Hesitation was prominent.
Basic

Able to set oven temperature. Was not absolutely positive for all given scenarios.
Below Expectations

Could figure out only some of the oven temperatures.
Non-Performance

Did not know any oven temperatures.
Properly Prepped Dough

Distinguished

Dough was prepped appropriately in an expert manner for the necessary amount of time.
Proficient

Sufficiently prepped, just barely under the required time necessary.
Basic

The dough was prepped, but there was not enough time for chilling.
Below Expectations

The dough was not properly arranged and there was not enough time for the dough to chill.
Non-Performance

The dough was not prepped or chilled.
Shaping of Baguette

Distinguished

The baguette was expertly rolled and shaped. It looks exactly like or better than the model.
Proficient

Baguette is very close to the model, just missing a few minor details.
Basic

Baguette resembles the model but is missing key shaping elements.
Below Expectations

Baguette is very oddly shaped and hardly resembles the model.
Non-Performance

The baguette has not been shaped or presented.
Rolling of Croissant

Distinguished

The dough was expertly cut, stretched and rolled into a version identically matching the model.
Proficient

Dough was cut, stretched and rolled into a version almost matching the model.
Basic

Still looks like a croissant but missing details necessary to closely convey croissant model.
Below Expectations

Hardly resembles the model, missing at least half of the exact measurements and techniques.
Non-Performance

The croissant has not been rolled or presented.
Sufficient Baking Time

Distinguished

Expertly timed oven to match the brown crust of model pastries.
Proficient

Very close to model pastries, either a little too dark or too light.
Basic

Still edible but the baking time was either over or under 4 minutes too long.
Below Expectations

Pastries were either overly burnt or undercooked.
Non-Performance

The pastries have not been baked or presented.



Keywords:
  • Baking, Pastries, Restaurant, Training, 101

Subjects:


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