Analytic Rubric in Bread and Pastry
Analytic Rubric in Bread and Pastry
Analytic Rubric in Bread and Pastry
(ANALYTIC RUBRIC)
1
III. Scoring Rubric
Directions: Below are the constructs and their criteria that are considered in rating the students’ performance in presenting a cream puff. Read each
indicator of the criterion and rate using its corresponding number. Take note that words or phrases that will spell out clearly the difference of each
rating were made bold for easy use of the rubric.
B. Palatability (30%)
1. All parts of the products are edible. All indicators are
(garnishes/wax paper was observed during
removed) the activity 1 or 2 of the
2. All garnishes are functional entry/entries in
and eatable. the scoring 3 or 4 of the
3. The pastry tastes delicious. rubrics is/are entries in the
4. The pastry components complement NOT observed scoring rubrics All of the
each other when it comes to taste. are NOT entries in the scoring
5. Served hot food hot and cold food observed Rubrics are NOT
cold. observed
2
C. Nutritive value(20%)
1. The product is highly nutritious. All indicators
2. Uses more natural ingredients. are satisfied.
3. Most ingredients used in the pastry 1 of the
should be made from scratch. indicators is
(i.e. pastry dough, sauce, NOT satisfied
Coating, glaze and other basic 2 of the
component if utilized) indicators are
NOT satisfied
all of the indicators
are NOT satisfied
D. Time Management (10%) Presented dish ON Presented 1-10 Presented 11-20 Presented more than
or before the minutes late minutes late 20 minutes late after
assigned time of after the time after the time the time of
Checking. of checking. of checking. checking.
3
SCORING RUBRIC FOR PREPARE CREAM PUFF
(HOLISTIC RUBRIC)
SCORE DIMENSIONS/INDICATORS
(General appearance, palatable, nutritive value, time management and budget friendly)
5 Competent in all indicators.
4 Proficient in most indicators with minimal adjustment to be made.
3 Apprentice level that lacks one indicator involved.
2 Novice level that lack two indicator involved.
1 Need improvement(lacks 3 or more indicators involved)