Baking and Pastry Arts Lab Rubric BPA 119 Bakery Operations

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.
Proofs and bakes off frozen products as
needed for the bakery case.
Demonstrates product knowledge of
baked goods presented to public for sale
and ability to market them.
Demonstrates good interpersonal
communication skills within a team
environment.
Communicates effectively with
customers and anticipates their needs and
expectations.
Displays, labels and packages bakery
products in a manner that is attractive and
takes customer demands into
consideration.
 Baking and Pastry Arts Lab Rubric BPA 119 Bakery Operations

Demonstrates the ability to process

merchandise properly, paying special
attention to rotation of products and
quality control.
Produces cost-outs and understands how
to make sound pricing decisions and
effective pricing strategies
Prepares production sheets and keeps
accurate and neat record of inventory.
Demonstrates proper cashier duties
Demonstrates the ability to make
production decisions based on inventory
and POS data on a daily basis.