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Competency Rubric 115

This document provides a rubric for evaluating students in a baking and pastry arts lab focused on pies and tarts. It rates students on exemplary, competent, somewhat competent, and need improvement levels based on their completion of tasks within assigned timelines, efficiency, ability to multitask, safety and sanitation standards, professionalism, baking techniques and skills, recipe reading and adjustments, ingredient knowledge, terminology understanding, pie and tart preparation, filling and assembly, and meeting industry standards.

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1K views2 pages

Competency Rubric 115

This document provides a rubric for evaluating students in a baking and pastry arts lab focused on pies and tarts. It rates students on exemplary, competent, somewhat competent, and need improvement levels based on their completion of tasks within assigned timelines, efficiency, ability to multitask, safety and sanitation standards, professionalism, baking techniques and skills, recipe reading and adjustments, ingredient knowledge, terminology understanding, pie and tart preparation, filling and assembly, and meeting industry standards.

Uploaded by

dbrownsmith
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Baking and Pastry Arts Lab Rubric BPA 115 Pies & Tarts

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 frequent prompting or requires constant prompting or
supervision from prompting or supervision 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.
Understands the role fats play in making
pies and tarts.
Prepares short dough and mealy and
flaky pie crust.
Demonstrates the ability to properly
handle and roll out pie and short doughs.
Baking and Pastry Arts Lab Rubric BPA 115 Pies & Tarts

Fills, assembles and bakes single-crust,


double-crust and lattice topped pies to
industry standards.
Prepares cooked juice and cooked fruit
fillings, cream fillings, soft or custard
fillings and chiffon fillings to industry
standards.
Fills, assembles and bakes tarts and
tartlets to industry standards..

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