Criterion referencing and rubrics and moderation

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Criterion referencing and rubrics and moderation
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Norm referencing
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Norm referencing

• The essential characteristic of norm-referencing
  is that students are awarded their grades on the
  basis of their ranking within a particular
  cohort.
• From http//www.cshe.unimelb.edu.au/assessinglear
  ning/05/normvcrit.html

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Criterion referencing
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Criterion referencing

• In contrast, criterion-referencing, as the name
  implies, involves determining a students grade
  by comparing his or her achievements with clearly
  stated criteria for learning outcomes and clearly
  stated standards for particular levels of
  performance.
• From http//www.cshe.unimelb.edu.au/assessinglear
  ning/05/normvcrit.html

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Criterion referencing

• Criterion-referencing requires
• giving thought to expected learning outcomes
• it is transparent for students,
• the grades derived should be defensible in
  reasonably objective terms
• students should be able to trace their grades to
  the specifics of their performance on set tasks.
• From http//www.cshe.unimelb.edu.au/assessinglear
  ning/05/normvcrit.html

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Moderation

• It is also worthwhile to monitor grade
  distributions in other words, to use a modest
  process of norm-referencing to watch the outcomes
  of a predominantly criterion-referenced grading
  model.
• In doing so, if it is believed too many students
  are receiving low grades, or too many students
  are receiving high grades, or the distribution is
  in some way oddly spread, then this might suggest
  something is amiss and the assessment process
  needs looking at.
• Is it too easy, to difficult or there might also
  be inconsistencies in the way different assessors
  are judging student work.
• From http//www.cshe.unimelb.edu.au/assessinglear
  ning/05/normvcrit.html

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Rubrics
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Rubrics exercise 1

• Chocolate chip cookie rubric
• The cookie elements to be judge are
• Number of chocolate chips
• Texture
• Colour
• Taste
• Richness (flavour)

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Rubrics exercise 2

• 4 - Delicious
• Chocolate chip in every biteChewy Golden brown
  Home-baked tasteRich, creamy, high-fat flavour
• 3 - Good
• Chocolate chips in about 75 percent of the bites
  taken Chewy in the middle, but crispy on the
  edges Either brown from overcooking, or light
  from being 25 percent raw Quality store-bought
  taste Medium fat content
• 2 - Needs Improvement
• Chocolate chips in 50 percent of the bites taken
  Texture is either crispy/crunchy from
  overcooking or doesn't hold together because it
  is at least 50 percent uncooked Either dark
  brown from overcooking or light from undercooking
  Tasteless Low-fat content
• 1 - Poor
• Too few or too many chocolate chipsTexture
  resembles a dog biscuit BurnedStore-bought
  flavour with a preservative aftertaste stale,
  hard, chalky Non-fat contents

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Rubrics exercise 3
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Rubrics