Excellent Good Needs Improvement
3 pts 2 pts 1 pts
Overall Excellent Good Needs Improvement
Appearance
Appropriate size and shape for the best quality of Appropriate size, but quality of design Size and shape are not appropriate, and
design. could be enhanced. quality of design needs improvement.
Icing Excellent Good Needs Improvement
Spread evenly. Smoothly finished. No signs of Spread evenly. Signs of some crumbs. Uneven. Signs of crumbs. Color streaks in
crumbs. Dye is mixed properly. Color is consistent. some areas.
Neatness Excellent Good Needs Improvement
Neat appearance. Decorations well balanced and Neat appearance. Well balanced, but Uneven cake shapes. for the theme. A bit
shaped. uneven shape of decorations. careless in the craftsmanship.
Decoration Excellent Good Needs Improvement
Appropriately followed the theme. Appropriate sizes Appropriate theme. Inappropriate sizes Inappropriate theme. Inappropriate sizes
for cake. Pleasing color scheme. Colors well blended for cake (too big, too small). Colors not for cake (too big, too small). Unpleasing
and consistent throughout cake. bright and appealing. color scheme.
Difficulty Excellent Good Needs Improvement
An original idea that pays attention to detail. Cake looks ordinary. Pays little or no attention to planning in
detail.
Creativity Excellent Good Needs Improvement
Designed to attract audience attention. Lacks originality. Cake idea needs more thought.
Taste Excellent Good Needs Improvement
Moist, plenty of flavor. Could be more moist, flavor acceptable. Dry, lacks flavor.
RUBRIC FOR PERFORMANCE TASK GRADE 10 T.L.E.
Good
Excellent
Poor Fair 4 pts Practiced good teamwork
5 pts Shows leadership skills
2 pts Lack of effort, 3 pts Participated with only skills, completed all personal, pre-
within group and class, shows
improper behavior or use of minimal effort, tendency to prep, and prep skills, completed
professionalism, mastered
equipment, wandered out of wander, minimal cleanup kitchen duties, shows
techniques, shows creativity,
assigned group, or didn't do effort, skill level needs professionalism, good attitude,
completes assigned jobs and
assigned kitchen duties improvement shows creativity, practices good
kitchen duties.
techniques
Preparation Poor Fair Good Excellent
Did not complete Student completed most of Student completed all the steps but Student practiced excellent time
preparation, such as hand tasks, but missed one or did not use time management management in completing
washing, wearing apron, more of steps each preparation task
gathering tools, ingredients successfully.
and setting up equipment.
Baking Poor Fair Good Excellent
Student did not focus on task Student attempted tasks but Student showed proper baking Student demonstrated proper
at hand or did not follow got distracted or did not methods and techniques, but did baking technique, completed all
instructions. complete assigned task, not practice good time instructions successfully, and
followed only part of the management. finished on time.
instructions.
Safety/Sanitation Poor Fair Good Excellent
Students did not demonstrate Student only demonstrated Student demonstrated proper safety Student demonstrated safety
safety and sanitation (using some safety and sanitation and sanitation practices most of the and sanitation practices and
equipment in the appropriate practices. time. ensured they were practiced by
manner, hand washing, others in the group.
cleaning up and dish
washing.
Teamwork Poor Fair Good Excellent
Student did not work within Student helped but with Student worked within group, did Student worked within group
his group, wandered away minimal effort, partially all assigned tasks some prodding. and demonstrated exceptional
from group or showed little helped other team members teamwork by taking initiative
group participation. or needed alot of prodding by working together with other
to stay focus in the group. members.
Finsihed Product Poor Fair Good Excellent
Baking product was not Baking product was Baking product was good and Baking product was made to
satisfactory. Recipe was not acceptable but presentation presentation and taste were good. recipes specifications. The food
followed according to and taste were lacking. Food was made according to the was presented well and was an
specifications. recipe excellent product.
RUBRIC FOR PERFORMANCE TASK GRADE 9 T.L.E.
