Assessment in Culinary Arts

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Presentation transcript:

Assessment in Culinary Arts Determining & Measuring Learning Gains - Grading

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

Organizing the Course

Chunking of Information Pre-Chunking Post- Chunking

Three Components of Objectives

Assessment

9 Events of Instruction

Assessment Strategies and Methods

Assessment Strategy Outcomes Based Student Constructed Standards Driven

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

Norm Referenced Assessment Criterion Referenced Assessment

"The Design and Use of Multiple Choice Tests"

Rubrics, Schemes and Examples

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.

Grading Schemes Instructor Determined Student Determined Modified I/S Determined

Assessment Plans Outcomes Based: Instructor and Student Constructed Modified I/S Scheme: Student Weighting of Assignments or Multiple Assignments Objective Tests – Knowledge/Comprehension-level Objectives Projects and Portfolios with Rubrics – Analysis/Application Level Objectives

Presentation and Oral Assessment

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