Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 2008

1

Using Rubrics

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Using Technology in the ClassroomUsing Technology in the ClassroomGary G. Bitter & Jane M. LegacyGary G. Bitter & Jane M. Legacy

Chapter 15Chapter 15

Prepared by Michelle I. McKeogh 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. McKeogh 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. McKeogh 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. McKeogh 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

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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. McKeogh 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. McKeogh 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. McKeogh 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. McKeogh 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. McKeogh 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. McKeogh 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. McKeogh Copyright © Allyn & Bacon 200814

The Cookie

• Task: Make a delicious chocolate chip cookie

• Criteria:– Texture– Taste – Number of chips– Flavor

Prepared by Michelle I. McKeogh Copyright © Allyn & Bacon 200815

Range of Performance

• Delicious (14-16 pts)

• Good (11-13 pts)

• Needs Improvement ( 8-10 pts)

• Poor ( 0- 7 pts)

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Delicious

• Chocolate chip in every bite

• Chewy • Golden brown • Home-baked taste• Rich, creamy, high-fat

flavor

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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. McKeogh 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

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Poor

• Too few or too many chocolate chips

• Texture resembles a dog biscuit

• Burned• Store-bought flavor–

stale, hard, chalky• Non-fat contents

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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. McKeogh 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