More Related Content Similar to Using Technology in the Classroom, Chapter 15a Using-Rubrics (20) More from Sandra Burns, M.Ed (18) Using Technology in the Classroom, Chapter 15a Using-Rubrics1. Prepared by Michelle I. McKeogh
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1
Using Rubrics
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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
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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
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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
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Why Use Rubrics?
• Rubrics improve
students’ end product
and therefore increases
learning
• Teachers know what
makes a good final
product and why
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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
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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
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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
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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
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Design Your Own
3. Write operational definitions for each
element
4. Select the “best match” for each level
5. Repeat steps…refine
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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
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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
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The Cookie
• Task: Make a delicious chocolate chip
cookie
• Criteria:
– Texture
– Taste,
– Number of chips
– Flavor
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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
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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
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
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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 By Overall Score
Delicious
Good TASTY
Needs Improvement EDIBLE
Poor NOT YET EDIBLE
Rubric
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