Scribd
Upload
89 views1 page

Cooking Performance Scoring Rubric

This document provides a scoring rubric for evaluating cooking performance. It evaluates students on workmanship based on following standard procedures and demonstrating skills with speed and accuracy, awarding a maximum of 20 points. Accuracy is evaluated on the selection of materials, equipment, tools, measurements, and cooking temperatures, for up to 10 points. Work habits regarding careful handling, consciousness, following good manufacturing practices and safety standards, and wearing protective equipment are evaluated for another 10 points. Finally, the quality of the finished product is evaluated on appearance, color, taste, and flavor for an additional 10 points, for a total possible score of 50 points.

Uploaded by

Febelou Bonocan
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
89 views1 page

Cooking Performance Scoring Rubric

This document provides a scoring rubric for evaluating cooking performance. It evaluates students on workmanship based on following standard procedures and demonstrating skills with speed and accuracy, awarding a maximum of 20 points. Accuracy is evaluated on the selection of materials, equipment, tools, measurements, and cooking temperatures, for up to 10 points. Work habits regarding careful handling, consciousness, following good manufacturing practices and safety standards, and wearing protective equipment are evaluated for another 10 points. Finally, the quality of the finished product is evaluated on appearance, color, taste, and flavor for an additional 10 points, for a total possible score of 50 points.

Uploaded by

Febelou Bonocan
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
  • Evaluator Information
  • Parent Signature
  • Cooking Performance Scoring Rubric

SCORING RUBRICS

COOKING PERFORMANCE
Name:_________________________
Performance Title:___________________
Date:_____________

Rubrics
Workmanship Points Total
 All the steps and procedures are followed according to
standard and procedures. 20

 Demonstrate the skills with speed and accuracy.


Accuracy
 Selection of raw materials.
 Appropriate selection of equipment/tools/utensils. 10
 Measurement of materials.
 Cooking/heating and temperature requirement.
Work Habits
 Carefulness in handling materials.
10
 Conciousness in doing task.
 GMP and SSOP are followed.
 Wearing of PPE’s.
Quality of Finished Product
10
 Appearance and color.
 Taste/Flavor
Evaluator:
FEBELOU H. BONOCAN
TVL-Teacher

Parents Signature: __________________


Date:__________

SCORING RUBRICS COOKING PERFORMANCE Name:_________________________ Performance Title:___________________ Date:_____________ R

You might also like