1. Assessment in Culinary Arts
Determining & Measuring Learning Gains - Grading

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

3. Organizing the Course

4. Chunking of Information
Pre-Chunking
Post- Chunking

6. Three Components of Objectives

7. Assessment

8. 9 Events of Instruction

9. Assessment Strategies and Methods

10. Assessment Strategy Outcomes Based Student Constructed
Standards Driven

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

13. Norm Referenced
Assessment
Criterion Referenced
Assessment

14. "The Design and Use of Multiple Choice Tests"

15. Rubrics, Schemes and Examples

16. 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.

17. Grading Schemes Instructor Determined Student Determined
Modified I/S Determined

18. 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

21. Presentation and
Oral Assessment

22. 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