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Bread and Pastry Production Evaluation

This document provides a performance evaluation rubric for a bread and pastry production group project. It evaluates 6 dimensions of performance on a scale from Excellent to No Attempt. The dimensions assessed include use of proper protective equipment, use of tools and equipment, application of procedures, safety habits, task completeness, and time management. Points are awarded based on the performance level demonstrated in each dimension.

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Maria Manoa Gantala
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49 views2 pages

Bread and Pastry Production Evaluation

This document provides a performance evaluation rubric for a bread and pastry production group project. It evaluates 6 dimensions of performance on a scale from Excellent to No Attempt. The dimensions assessed include use of proper protective equipment, use of tools and equipment, application of procedures, safety habits, task completeness, and time management. Points are awarded based on the performance level demonstrated in each dimension.

Uploaded by

Maria Manoa Gantala
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

DIMENSION PERFORMANCE LEVEL

Very Needs
EXCELLENT Satisfactory No Points
Satisfactory Improvement
(4pts) (2pts) attempt Earned
(3pts) (1pt.)
[Link] Provides lacks 1 item for lacks 2 item for only 1 item No
PPE complete PPE PPE PPE provided for PPE attempt
Uses tools and Uses tools and Uses tools and Uses tools and
equipment equipment equipment equipment
[Link] of tools correctly and correctly and correctly but less incorrectly and No
and equipment confidently confidently confidently some less confidently attempt
most of the times most of the time
time
manifests very manifests less
manifests very
clear understanding of
clear Manifests
understanding of the step-by-step
understanding understanding No
the step-by-step procedures
of the step-by- of the step-by- attempt
procedures but seeking
step step procedures
sometimes seeks clarification most
[Link] of procedures
clarification of the time
Procedures
works
works works works
independently
independently independently independently
but with No
with ease and with ease and with ease and
assistance from attempt
confidence at most of the confidence
most of the
all times time sometimes
times
observes observes safety most of the time
observes safety
4. Safety Work safety precautions not observing No
precautions
Habits precautions at most of the safety attempt
sometimes
all time time precautions
task is task is task is nearly
completed completed completed task is not
[Link] following in following the following the completed No
of Task the activity procedures in procedures in the attempt
improvement/ the project project
innovations
work completed work completed
work work completed
[Link] ______(min./hrs./ _____(min./hrs./ No
completed a within allotted
Management days) days) attempt
head of time time
beyond beyond
TOTAL POINTS:

GROUP LEADER:
MEMBERS:

BREAD AND PASTRY PRODUCTION

GROUP PERFORMANCE #:____ GROUP #:___ SECTION:____________

COMPETENCY:______________________________________________________________
PROJECT TITLE:_______________________________________________________________

BORROWER’S SLIP

DATE:____________________
QUANTITY UNIT ITEM DESCRIPTION REMARKS

CHECKED BY:___________________________________

DATE:______________

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