Education Commons^™

Standards-Based Grading In The Culinary Arts Classroom, Kathryn Bart

All Master's Theses

Student and teacher perceptions of both traditional grading and standards-based grading were studied. One class period of 11 students participated in 3 weeks of traditional grading and 3 weeks of standards—based grading. As the teacher, I documented and categorized my observations of student achievement and independence during the labs. Following the final week of standards—based grading, students provided their perceptions through a questionnaire. Results showed support for the use of standards—based grading from both the student and teacher perspectives.