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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 ClassroomUsing Technology in the Classroom
Gary G. Bitter & Jane M. LegacyGary G. Bitter & Jane M. Legacy
Chapter 15Chapter 15
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20082
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.
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20083
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
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20084
Why Use Rubrics?
• Rubrics improve
students’ end product
and therefore increases
learning
• Teachers know what
makes a good final
product and why
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20085
Rubric Advantages
• Students have explicit guidelines regarding
teacher expectations.
• Teachers can reuse rubrics for various
activities
• Ability to measure student progress
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20086
Established Rubrics
• It is not necessary to create a new rubric
for each assignment.
• May be slightly modified and applied to
many activities
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20087
Analytic vs. Holistic Rubrics
• Analytic rubrics
identify and assess
components of a
finished product
• Holistic rubrics assess
student work as a
whole
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20088
What We Are Assessing
• Yesterday
– Word documents
– Excel
– Publisher
– Posters
• Today
– Web pages
– Video clips
– Visual diagrams
– PowerPoint
– Presentations
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 20089
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
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200810
Design Your Own
3. Write operational definitions for each
element
4. Select the “best match” for each level
5. Repeat steps…refine
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200811
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
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200812
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
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
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200814
The Cookie
• Task: Make a delicious chocolate chip
cookie
• Criteria:
– Texture
– Taste,
– Number of chips
– Flavor
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200815
Range of Performance
• Delicious (14-16 pts)
• Good (11-13 pts)
• Needs Improvement
( 8-10 pts)
• Poor ( 0- 7 pts)
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200816
Delicious
• Chocolate chip in
every bite
• Chewy
• Golden brown
• Home-baked taste
• Rich, creamy, high-fat
flavor
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200817
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
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200818
Needs Improvement
• Chocolate chips in
50% of the bites taken
• Too crunchy or chewy
• Either dark brown or
too light
• Tasteless
• Low-fat content
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200819
Poor
• Too few or too many
chocolate chips
• Texture resembles a
dog biscuit
• Burned
• Store-bought flavor–
stale, hard, chalky
• Non-fat contents
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200820
Assess the Cookie
• By Overall Score
– Delicious
– Good
– Needs Improvement
– Poor
• By Criteria
– Number of Chips
– Texture
– Color
– Taste
– Flavor
RUBRIC Delicious Good 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 Chewy Chewy in
middle, crisp
on the edges
Crispy Crunchy
or
Undercooked
Resembles a
dog biscuit
Color Golden brown Light from
undercooking/
Dark from
overcooking
Dark brown-
Overcooking
or too light
Burned
Taste Home-baked
taste
Quality store-
bought taste
Tasteless Stale, hard,
chalky
Flavor Rich, high fat Medium fat
contents
Low fat contents Nonfat
contents
Prepared by Michelle I. M
Copyright © Allyn &
Bacon 200822
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.html

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Using Technology in the Classroom, Chapter 15a Using-Rubrics

  • 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 ClassroomUsing Technology in the Classroom Gary G. Bitter & Jane M. LegacyGary G. Bitter & Jane M. Legacy Chapter 15Chapter 15
  • 2. Prepared by Michelle I. M Copyright © Allyn & Bacon 20082 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. M Copyright © Allyn & Bacon 20083 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. M Copyright © Allyn & Bacon 20084 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. M Copyright © Allyn & Bacon 20085 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. M Copyright © Allyn & Bacon 20086 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. M Copyright © Allyn & Bacon 20087 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. M Copyright © Allyn & Bacon 20088 What We Are Assessing • Yesterday – Word documents – Excel – Publisher – Posters • Today – Web pages – Video clips – Visual diagrams – PowerPoint – Presentations
  • 9. Prepared by Michelle I. M Copyright © Allyn & Bacon 20089 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. M Copyright © Allyn & Bacon 200810 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. M Copyright © Allyn & Bacon 200811 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. M Copyright © Allyn & Bacon 200812 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. M Copyright © Allyn & Bacon 200814 The Cookie • Task: Make a delicious chocolate chip cookie • Criteria: – Texture – Taste, – Number of chips – Flavor
  • 15. Prepared by Michelle I. M Copyright © Allyn & Bacon 200815 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. M Copyright © Allyn & Bacon 200816 Delicious • Chocolate chip in every bite • Chewy • Golden brown • Home-baked taste • Rich, creamy, high-fat flavor
  • 17. Prepared by Michelle I. M Copyright © Allyn & Bacon 200817 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. M Copyright © Allyn & Bacon 200818 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. M Copyright © Allyn & Bacon 200819 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. M Copyright © Allyn & Bacon 200820 Assess the Cookie • By Overall Score – Delicious – Good – Needs Improvement – Poor • By Criteria – Number of Chips – Texture – Color – Taste – Flavor
  • 21. RUBRIC Delicious Good 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 Chewy Chewy in middle, crisp on the edges Crispy Crunchy or Undercooked Resembles a dog biscuit Color Golden brown Light from undercooking/ Dark from overcooking Dark brown- Overcooking or too light Burned Taste Home-baked taste Quality store- bought taste Tasteless Stale, hard, chalky Flavor Rich, high fat Medium fat contents Low fat contents Nonfat contents
  • 22. Prepared by Michelle I. M Copyright © Allyn & Bacon 200822 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.html

Editor's Notes

  • #21: By Overall Score Delicious Good TASTY Needs Improvement EDIBLE Poor NOT YET EDIBLE
  • #22: Rubric
  • #23: References: http://info.umuc.edu/de/ezine/features/sept_oct_2004/rubrics.htm http://edweb.sdsu.edu/triton/july/rubricsRubric_Template.html http://www.agron.iastate.edu/assessment/ASAPosterRubrics.pdf http://intranet.cps.k12.il.us?Assessments/Ideas_and_Rubrics/ideas_and_rubrics.html