1. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 1 Using Rubrics This multimedia product and its contents are protected under copyright law. The following are prohibited by law: Any public performance or display, including transmission of any image over a network; Preparation of any derivative work, including the extraction, in whole or in part, of any images; Any rental, lease, or lending of the program Using Technology in the Classroom Gary G. Bitter & Jane M. Legacy Chapter 15

2. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 2 What is a Rubric? A rubric is a set of criteria expressed as a scale, that teachers use as a guide to assess levels of student performance.

3. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 3 Effective Rubrics Express precise criteria and descriptions Are easy for students to understand Can be changed to support the needs of your students and the lesson

4. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 4 Why Use Rubrics? Rubrics improve students end product and therefore increases learning Teachers know what makes a good final product and why

5. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 5 Rubric Advantages Students have explicit guidelines regarding teacher expectations. Teachers can reuse rubrics for various activities Ability to measure student progress

6. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 6 Established Rubrics It is not necessary to create a new rubric for each assignment. May be slightly modified and applied to many activities

7. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 7 Analytic vs. Holistic Rubrics Analytic rubrics identify and assess components of a finished product Holistic rubrics assess student work as a whole

8. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 8 What We Are Assessing Yesterday –Word documents –Excel –Publisher –Posters Today –Web pages –Video clips –Visual diagrams –PowerPoint –Presentations

9. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 9 Design Your Own 1.Gather student work samples Sort into 3-4 groups 1.Exemplary 2.Proficient 3.Basic 4.Novice 2.Record your own descriptive statements Categorize into critical performance elements

10. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 10 Design Your Own 3.Write operational definitions for each element 4.Select the best match for each level 5.Repeat steps…refine

11. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 11 Reminders: Determine learning outcomes Keep it short & simple (4-15 items) Each rubric item should focus on a different skill Focus on how students develop and express their learning

12. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 12 More Reminders: Evaluate only measurable criteria, clarifying value of options Ideally, the entire rubric should fit on one sheet of paper Re-evaluate the rubric after use

13. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 13 The Cookie Rubric Created by a group of postgraduate education students at the University of San Francisco http://www.teachervision.com/lesson-plans/lesson-4522.html

14. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 14 The Cookie Task: Make a delicious chocolate chip cookie Criteria: –Texture –Taste –Number of chips –Flavor

15. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 15 Range of Performance Delicious (14-16 pts) Good (11-13 pts) Needs Improvement ( 8-10 pts) Poor ( 0- 7 pts)

16. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 16 Delicious Chocolate chip in every bite Chewy Golden brown Home-baked taste Rich, creamy, high-fat flavor

17. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 17 Good Chocolate chips in about 75 percent of the bites taken Chewy in the middle, but crispy on the edges Too brown or too light Quality store-bought taste Medium fat content

18. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 18 Needs Improvement Chocolate chips in 50% of the bites taken Too crunchy or chewy Either dark brown or too light Tasteless Low-fat content

19. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 19 Poor Too few or too many chocolate chips Texture resembles a dog biscuit Burned Store-bought flavor– stale, hard, chalky Non-fat contents

20. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 20 Assess the Cookie By Overall Score –Delicious –Good –Needs Improvement –Poor By Criteria –Number of Chips –Texture –Color –Taste –Flavor

21. RUBRICDeliciousGood Needs Improvement Poor Number of Chips Chips in every bite Chips in 75% of bites Chips in 50% of bites Too few or too many chips Texture ChewyChewy in middle, crisp on the edges Crispy Crunchy or Undercooked Resembles a dog biscuit Color Golden brownLight from undercooking/ Dark from overcooking Dark brown- Overcooking or too light Burned Taste Home-baked taste Quality store- bought taste TastelessStale, hard, chalky Flavor Rich, high fatMedium fat contents Low fat contentsNonfat contents

22. Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008 22 Helpful Sources Rubistar-rubric building template http://rubistar.4teachers.org/index/shtml Teach-nology rubric builder http://www.teach-nology.com/web_tools/rubrics/ Rubric Template http://edweb.sdsu.edu/triton/july/rubrics/Rubric_Template.html Rubrics 4 Teachers http://www.theeducatorsnetwork.com/main/rubricfeature.htm The Rubric Bank http://intranet.cps.k12.il.us/Assessments/Ideas_and_Rubrics/Rubric _Bank/rubric_bank.htmlhttp://intranet.cps.k12.il.us/Assessments/Ideas_and_Rubrics/Rubric _Bank/rubric_bank.html