culinary product assessment I use two books and my associate
I use two books. Black book, white book. When assessing students product I use the black book on Monday and my associate will use the white. The next day we switch and continue to alternate. This way the students don't always have the same instructor grading their plates. The students really like it and since the associate and I are on the same page as to what the plates should be like the grading tends to be very even and fair.
No- what he means is that 1/2 of the students' assessment sheets are in one binder, and the other 1/2 is in the other.
the 2 instructors just trade the books back and forth so to make sure the students have an opportunity to be graded equally by both instructors- get a point of view from both instructors.
correct?
I do that too when I am able to have an associate with me.
This sounds complicated, my primary evaluation tool are practical competency exams. These are timed events, that play to skills and time managment ability. In culinary arts I find they are the most accurate form of evaluation.
This sounds like a fair objective grading sysytem and if the students like it it must work
Do you mean that you switch rosters & grade the other class every other day? What is black & white? could you clarify.
Thanks
