Gastronomi ve Mutfak Sanatları Mutfak Uygulama Derslerinde Öğrenci Performansının Değerlendirilmesi İçin Delphi Tekniği ile Oluşturulmuş Rubrik Önerisi (A Recommendation for A Rubric to Be Used in Evaluating Student Performance in Gastronomy and Culinary Arts Practical Courses)
DOI:
https://doi.org/10.21325/jotags.2025.1544Keywords:
Rubric in gastronomy education, Gastronomy and rubric, Rubric, GastronomyAbstract
In this study, a rubric proposal is presented for use in practical courses in the gastronomy and culinary arts departments, where a more application-oriented approach to education is adopted in Turkiye. The rubric development process in the study was carried out using the Delphi technique. In the rubric development stages, firstly a literature review was conducted and rubric examples used in different disciplines were examined. Then, basic evaluation criteria were collected with open-ended questions in line with the opinions of the expert group consisting of 11 academicians, 11 students and 11 sector professionals. In the second stage, the obtained criteria were presented to the participants and evaluated in terms of measurability and applicability, and necessary revisions were made. Finally, in the third stage, the criteria were prioritized and the final rubric that the experts widely agreed on was created. As a result of these stages, the rubric developed aims to ensure that the weekly, monthly and periodic performances of the students are evaluated more objectively. Rubric has the potential to increase students' academic success by improving their learning processes.
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