Assessment in Culinary Arts

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Assessment in Culinary Arts

• Determining Measuring Learning Gains - Grading

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Agenda

• References and Resources
• Organizing the course
• Assessment Strategies and Methods
• Effective Multiple Choice Exams
• Rubrics
• Examples

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Organizing the Course
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Chunking of Information
Pre-Chunking
Post- Chunking
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Three Components of Objectives
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Assessment
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9 Events of Instruction
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Assessment Strategies and Methods
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• Assessment Strategy
• Outcomes Based
• Student Constructed
• Standards Driven

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Assessment Methods

• Objective Tests
• Short Answer Tests
• Extended Answer Tests Essays
• Practical Tests
• Situational Assessment/Skill Assessment
• Assignments and Projects/Presentation Oral
  Assessment
• Portfolios

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Norm Referenced Assessment
Criterion Referenced Assessment
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"The Design and Use of Multiple Choice Tests"
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Rubrics, Schemes and Examples
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Rubrics

• A rubric is a scoring device or tool that
  publicly acknowledges what is judged and
  establishes criteria or benchmarks for acceptable
  performance, and/or levels of performance that
  can be equated to grades.

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Grading Schemes

• Instructor Determined
• Student Determined
• Modified I/S Determined

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Assessment Plans

1. Outcomes Based Instructor and Student
   Constructed
2. Modified I/S Scheme Student Weighting of
   Assignments or Multiple Assignments
3. Objective Tests Knowledge/Comprehension-level
   Objectives
4. Projects and Portfolios with Rubrics
   Analysis/Application Level Objectives

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Presentation and Oral Assessment
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Combined Instructor/Student Determined Grading
Schemes

• Option 1 Contract Grading Multiple Projects
  More Projects Higher Grade
• Option 2 Project Weighting Instructor
  Determines Projects Student Assigns Weights to
  Projects Within Parameters
• Option 3 Combinations