Rubrics for II - Alexandrite and Amethyst

1. Kitchen Lab Service
RECIPE PREPARED: ___________________________________________________________________________________________________________________________
INSTRUCTION: Encircle the appropriate rating and enter in the score column on the right portion then verify the total points and initial.
Poor Fair Good Superior
Criteria Score
20% 22% 23.5% 25%
Student did not wash hands Student did not Student did wash hands Student demonstrated
or tie hair back. complete both properly at the beginning mastery of food-
Safe Food Handling Environment Student did not rewash requirements. and throughout the lab handling.
25 % hands after each new task. Student washed and did tie hair back. There was no cross-
hands minimally. contamination with
food and food was
stored properly.
20% 22% 23.5% 25%
The group did not review The group only The group had good The group had great
recipe and have proper completed "mise en "mise en place." "mise en place" with
"mise en place" of food or place" of either food or Student used the recipe notes.
equipment. equipments. demonstrated Student demonstrated
Students did not practice Student used some of techniques for food finished food product
Preparation/Techniques demonstrated techniques for the demonstrated preparation during lab. exactly as per chef
25 % food preparation. techniques. Student paid attention to demonstration.
Food did not get prepared. Student did not pay details to recipes and Food tasted excellent.
attention to demonstrations.
demonstration or Food tasted good.
recipe details.
Food quality was not
served

2. 20% 22% 23.55% 25%
Student only worked with Student worked but Student demonstrated a Student mastered the
prodding. complained, refused willingness to complete use of customer
Did not participate in all non-preferred tasks, all tasks including clean service and
Professionalism/Teamwork
tasks, and did not or quit before all tasks up tasks. professional attitude.
25 %
demonstrate a willingness to were complete. Student worked steadily Student demonstrated
work. through the lab and leadership by
participated in all kitchen effectively delegating
tasks. tasks to others.
20% 22% 23.5% 25%
Did not follow safety rules. Student tried to use Student demonstrated Student mastered all
Did not use safe food equipment safely and safe and correct use of aspects of sanitation
handling techniques. Did not correctly. Careless at all kitchen equipment before, during, and
Safety/Sanitation use kitchen equipment in a times and did not used for the lab. after service.
25 % safe manner. Did not clean always follow the Student followed safe Student adhered to
up during preparation to rules. food handling HACCP standards.
prevent accidents Attempted to follow procedures.
safe food handling
procedures.
Reason for point of deduction: _____________________________________________________________________________ Total Score: _____________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
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Comments: ______________________________________________________________________________________________
________________________________________________________________________________________________________
________________________________________________________________________________________________________
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Cooks/Marketers’ Dishwashers’ Tool Keepers House Keepers
EVALUATOR: _________________________

3. Benigno”NINOY” Aquino High School
Aguho St. Comembo Makati City
TLE/TVE Department
Compilation of Activities
In TVE-
Food Trades II
Name: __________________________ Rating: _________________
Year and section: _______________ Teacher:
________________

4. SUMMARY OF ACCOMPLISHMENT
DATE RECIPE TYPE OF STUDENTS TEACHER AVERAGE
PREPARED PERFORMANCE RATING RATING GRADE
GROUP/INDIVIDU
AL