Baking and Pastry Arts Lab Rubric BPA 113 Cookies & Petit Fours

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 what affects the main
characteristics of cookies; crispness,
softness and chewiness.
Prepares the eight basic types of cookies;
bagged, rolled, molded, icebox, bar,
sheet, dropped, and stencil to industry
 Baking and Pastry Arts Lab Rubric BPA 113 Cookies & Petit Fours

standards.
Produces and decorate at 2 types of petit
fours.

Demonstrate the ability to bake off, cool

and present cookies for retail sales or
catering needs.
Produces at least two cookie or petit four
formulas that address specialized dietary
needs.