Baking and Pastry Arts Lab Rubric BPA 116 Plated Desserts

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

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 how egg proteins become
set, coagulate, thicken and curdle in
custards.
Identifies and selects appropriate
ingredients to be used in pudding, mousse
and custard production.
 Baking and Pastry Arts Lab Rubric BPA 116 Plated Desserts

Demonstrates the ability to troubleshoot

mousse and gelatin based cream formulas
for balance of flavor and texture as a
component in a plated dessert.
Prepares baked custards, puddings and
cheesecakes to industry standards.
Prepares pate a choux and produces an
individual plated dessert composition.
Prepares common and swiss meringues
and produces two individual plated
desserts compositions..
Prepares Bavarian creams, mousses,
curds and sabayons to be used in
individual plated dessert compositions.
Begins to develop a personal style for
dessert presentation with "eye" appeal.
Identifies and applies the practicality of
plated desserts.