SPPE 4172: rubric

Dr Christina Andin @ N Qistina

Abdullah
Jabatan PTK
Fakulti Pendidikan, UTM, Skudai

Main questions

Apakah rubrik?
Apakah kebaikan rubrik? = fungsi rubrik
Apakah langkah2 pembinaan rubrik
Apakah jenis-jenis rubrik?
Apakah perbezaan diantara jenis-jenis rubrik
tersebut?
Apakah kelebihan dan kelemahan setiap jenis
rubrik?

Manakah antara berikut benar

mengenai rubric?

a. Panduan permarkahan
b. Kriteria permarkahan
c. Alat pengukuran - instrumen
d. Alat penilaian
e. Level permarkahan
f. Melambangkan ciri-ciri cemerlang pelajar PTV
g. Cara pemarkahan

Manakah antara berikut

merupakan kebaikan rubrik?

A. meningkatkan kebolehpercayaan skor pelajar

B. memudahkan guru untuk memberi markah
secara konsisten
C. memudahkan untuk mengesan kelemahan
pelajar
D. membantu guru untuk memperbaiki teknik
pengajaran.
E. membolehkan pelajar membuat penilaian
kendiri
F. Proses penilaian lebih sistematik

RUBRIC: panduan
untuk mengukur

Ketrampilan yg diukur
Alat pengukuran
Advanced

Quiz 2
Exam 1

2.2 Know something

In-class
Work

2.3 Do something
well

Project 3
Improvement
Teamwork

2.4 Show something

Proficient

Basic

Below Basic

Knowledge Attainment
Technical Skills
Problem Solving
Career Awareness
Communication/Literacy

Apakah langkah pembinaan

rubrik?

Performance level
Binary
Rating scale
-basic
-extended-holistic

 Binary level
I. Service

1. Properly set a table (C)

2. Identify the different types of service
techniques
3. Demonstrate proper service sequence
(C)
4. Demonstrate proper beverage service
5. Demonstrate proper presence and
conduct (i.e., being proactive and
efficient)
6. Identify glassware, tableware, and
chinaware
7. Practice proper cashier duties
8. Practice proper cash flow (i.e.,
receipt, provide change, credit card
service)

Maste
ry

Nonmaster
y

Yes vs NO
Mastery

vs

non-mastery

Observed vs

not observed

Excellent vs
High vs low

poor

Apakah kebaikan & kekurangan

binary level:

Kebaikan?

Kekurangan?

 Rating scales : simple

I. Service
1. Properly set a table (C)
2. Identify the different types of
service techniques
3. Demonstrate proper service
sequence (C)
4. Demonstrate proper beverage
service
5. Demonstrate proper presence and
conduct (i.e., being proactive and
efficient)
6. Identify glassware, tableware, and
chinaware
7. Practice proper cashier duties
8. Practice proper cash flow (i.e.,
receipt, provide change, credit card
service)

4
3
2
1

Advanced
Proficient
Basic
Below basic

Define the level

4 advanced ?
3 proficient ?
2 basic?
1 below basic ?

Examples of rating scales

3 Mastered can work
independently with no
supervision
2 Requires Supervision can
perform job completely with
limited supervision
1 Not Mastered requires
instruction and close supervision
0 No Exposure no experience or
knowledge in this area

See nutrition and wellnees.doc

1 Beginning : Description of
identifiable performance
characteristics reflecting a beginning
level of performance.
2 Developing :Description of
identifiable performance
characteristics reflecting development
and movement toward mastery of
performance.
3 Accomplished: Description of
identifiable performance
characteristics reflecting mastery of
performance.
4 examplary : Description of
identifiable performance
characteristics reflecting the highest
level of performance.

Apakah kebaikan & kekurangan

basic rating scale?

Kebaikan?

Kekurangan?

Holistic scoring guide

Analytical :breaks a task or
portfolio into very specific
measurable criteria that can be
rated.
often expressed as a check list
based on very specific tasks.

Examples: skala rubrik-3

Apakah kebaikan & kekurangan

holistic rating scale?

Kebaikan?

Kekurangan?