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The lack of standardized assessment instruments which can assess student achievement competence in learning patisserie made the researchers motivated to create it. The purpose of this study is to create the design of assessment instrument which can be applied in teaching patisserie. This study used Developmental Research method. The development of performance assessment instrument consists of assessment indicators and assessment rubric. The development of assessment indicators must refer to the patisserie learning curriculum, which is the standard competence in "Making Bread Products" and the basis of competence in "Making Hard Roll and Soft Roll Bread". The samples of this study were the eleventh graders and the subject teachers of SMK Negeri 9 Bandung, East Java. This study was conducted into two steps: (1) the preliminary stage, which consists of the identification problem, and (2) the formative evaluation stage, which consists of assessment theory, constructing the initial design model of instrument and rubrics, validation and revision, limited testing, and making report. The content and evaluation experts had validated well the assessment indicators to be used in field test. The results showed that the performance assessment instrument was suitable for assessing the student achievement competence and assisting teachers in assessing student achievement.

Developing Performance Assessment Instruments to Evaluate the Competence Achievement in Patisserie Learning