1. Creating Effective Rubrics Using Online Tools LearnIt Conference, 2012
Cynthia Campbell, PhD
Dept. of Educational Technology, Research and Assessment
Northern Illinois University

2. What is a Rubric?
A systematic approach for scoring student work consistently
Provides “rules” for evaluating quality

3. Rubrics: Why Use Them?
Improves student performance by making expectations clear
Communicates the “what” and “how”
Encourages student metacognition
Reduces teachers’ scoring time
Increases scoring consistency (when well designed)
Decreases “scoring drift” and scoring bias
Leads to fair assessment for ALL students

4. Scoring Constructed Response
Holistic scoring – focuses on the overall content
Analytic scoring – specific point allocation

5. Developing a Scoring Rubric
Step 1:
“Unpack” critical knowledge and skills (refer to objectives that assessment is aligned)
Step 2:
List Criteria (in first column)
Step 3:
Define Criteria (in second column)

6. Identify and define criteria for assessing students’ ability to make a peanut butter and jelly sandwich

7. PBJ Rubric Criteria PB, jelly, & 2 pieces of bread Spread
Description
Ingredients
PB, jelly, & 2 pieces of bread
Spread
PB & jelly coverage on bread
Ratio
PB & jelly about equal
Assembly
Bread
Alignment; PB & jelly on inside
Integrity
Bread appearance

8. Developing a Scoring Rubric
Step 4:
Determine points and weight for each criteria
Step 5:
vividly describe performance expectation across point levels

9. Criteria 3 2 1 PBJ Rubric Description Sequence 1. bread
Sequence
1. bread
2. PB or jelly 3. put bread
together
Correct sequence
Incorrect sequence
Spread
PB & jelly coverage on bread
Both ingredients are crust to crust (ctc)
Both ingredients almost ctc (< .5 inch from crust)
Only one ingredient is ctc or almost ctc
Both ingredients blobbed in middle-very little spread
Ratio
PB & jelly ratio
Approx. equal
Slight difference
Moderate difference
Extreme difference
Assembly
Bread
Alignment; PB & jelly on inside
Aligned to bread shape & ingredients on inside
Mostly aligned
& ingredients on inside
Aligned or mostly aligned,
however, ingredients on outside
Poor alignment & ingredients on outside
Product Integrity
Bread appearance
No holes or tears
1 hole or tear
2-3 holes a/o tears
4+ holes a/o tears

10. RubiStar A free online site to assist in creating rubrics
Intended for teachers who want to use rubrics, but do not have time to develop them from scratch.

11. Benefits Build on content specific templates Create original rubrics
Customizable
Examine existing teacher created rubrics
Store your classroom rubrics
Interactive design

12. New User Registration

13. Design a Rubric to Assess a Written Report