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Competency Rubric 112

This rubric evaluates students in a Baking and Pastry Arts lab on their skills and knowledge related to quick breads and cakes. Students are assessed on completing tasks on time, safety and sanitation, professionalism, recipe and ingredient knowledge, mixing and baking methods, and producing a variety of quick breads and cakes using different techniques. The highest level of achievement requires completing all tasks on time with minimal supervision, while lower levels require more time or assistance to complete the expected volume of work.

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dbrownsmith
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444 views

Competency Rubric 112

This rubric evaluates students in a Baking and Pastry Arts lab on their skills and knowledge related to quick breads and cakes. Students are assessed on completing tasks on time, safety and sanitation, professionalism, recipe and ingredient knowledge, mixing and baking methods, and producing a variety of quick breads and cakes using different techniques. The highest level of achievement requires completing all tasks on time with minimal supervision, while lower levels require more time or assistance to complete the expected volume of work.

Uploaded by

dbrownsmith
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Baking and Pastry Arts Lab Rubric BPA 112 Quick Breads & Cakes

Exemplary 5 points Competent 4 points Somewhat competent 3 points Need improvement 0-2 points
All tasks completed within Has done 80% of tasks Has done 70% of tasks within Has done less than 50% of tasks
assigned timeline. Student within assigned timeline. assigned timeline. Student within assigned timeline. Student
NAME _________________________ requires little prompting or Student requires very little requires moderate prompting requires constant prompting or
supervision from prompting or supervision or supervision from instructor. supervision from instructor.
instructor. from instructor. Uses Timing and speed is adequate; Does not demonstrate
Highly efficient; can time effectively; can skills need improvement appropriate volumes of work
multitask with ease. prioritize tasks;
productivity is good.
Maintains proper safety and sanitation
standards.

Demonstrates professionalism

Demonstrates proper use of scale and


measuring techniques.
Demonstrates an understanding of mise
en place procedures.
Illustrates the appropriate knowledge of
baking equipment and its' use.
Demonstrates the ability to read and
follow recipes
Calculates adjustments in recipe yields,
ingredient and recipe costs and food cost
percentages.
Illustrates knowledge of major baking
ingredients, their characteristics and
functions.
Defines and describes bakery
terminology.
Explains the different chemical leavening
agents and their functional properties.
Describes the three mixing methods of
quick breads.
Produces a variety of biscuits and scones
using the biscuit method.
Baking and Pastry Arts Lab Rubric BPA 112 Quick Breads & Cakes

Produces a variety of tea breads,


coffeecakes and muffins using creaming
method.
Produces a variety of tea breads, and
muffins using the muffin method.
Produces basic cakes using the creaming
method and sponge method.
Fill and ice basic cakes

Produces at least two quick breads or


cakes that address specialized dietary
needs.

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