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